Panjab

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Cuisine

Panjabi cuisine can be non-vegetarian or completely vegetarian. Concentrating on mainly upon preparations with whole Wheat, pulses, meat, Rice and other ingredients flavored with masalas (spices). One of the main features of Panjabi cuisine is its diverse range of dishes. Home cooked and restaurant Panjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter and cream.

The famous makki ki roti and saag. Maize bread and spinach.

Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed unleaven wheat bread - 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. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab.

Recipes coming soon................

hari-makki-ki-roti

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