indian cuisine
India States | India Religions | India Cricket | India Soccer | India Hockey | India Archery | India Tennis | Indian Monuments
Indian Festivals | India History Timeline | Indian Heroes | Indian Wild Life | Live TV Streaming | Bollywood Film Stars
Tamil Film Stars | Malayalam Film Stars | Who is who Kerala

Indian Cuisines

   Home

North Indian

 Punjabi Cuisine
  Makhani
  Gulab Jamun
  Rajma

 Uttarpradesi Cuisine
  Kachori
  Kheer
  Kofta
  Korma
  Kulfi
  Pasanda
  Samosa
  Kebab

 Rajasthani Cuisine
  Baati
  Khaddi

 Mughlai Cuisine
 Bhojpuri Cuisine
 Bihar Cuisine
 Kashmir Cuisine
  Rogan Josh

South Indian

 Kerala Cuisine
 Tamil Cuisine
  chutney
 Andhra Cuisine
 Karnataka Cuisine
  Akki Rotti
  Dosa
  Jolada Rotti
  Ragi Mudde
  Ragi Rotti
  upma
 Hyderabadi

East Indian

 Bengali Cuisine
 Oriya Cuisine
 Rasgulla

North-East Indian

 Sikkimese Cuisine
 Assam Cuisine
 Tripuri Cuisine

Punjabi cuisine

Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. It is widely popular however there is some ignorance in Western Cultures that Punjabi is cuisine is completely curry based. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag).

The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes.

Bread preparations

The Punjabi breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways:

1. Baked in the tandoor like naan, tandoori roti, kulcha, lachha paratha
2. Dry baked on the tava (Indian griddle) like phulka or chapati, jowar ki roti, baajre ki roti and the very famous makke ki roti (these are also smeared with ghee or white butter)
3. Shallow fried like paratha, aloo or mooli paratha
4. Deep fried like puri and bhatoora (a fermented dough)

Deepthi.com, 2003-2005. All Rights Reserved.
Contact webmaster@deepthi.com for comments and suggestions.
Sania Mirza Tennis Bollywood actors and actresses All about Cartoons & Comics Buy & Sell Stockphotographs from around the World fifa world cup 2006

India India Cricket India Bollywood