Punjabi cuisine

Punjabi cuisine is the food tradition of Punjab, shaped by wheat-based staples, dairy, legumes, and varied dishes from both sides of the India–Pakistan border.

Roti: An unleavened flatbread made from flour and cooked on a griddle or over heat. Whole-wheat roti is a common everyday bread across Punjabi households.
Chole bhature: A North Indian meal of spiced chickpeas served with deep-fried leavened bread. This popular pairing brings chickpeas and fried wheat bread together.
Tandoor: A cylindrical clay oven used for high-heat baking and roasting. Punjabi cooks use it to bake breads and roast marinated meats.
Punjab: A historic region of South Asia divided between India and Pakistan in 1947. The cuisine takes its name from a region whose two sides share food traditions.
Sindhi cuisine: The food tradition of Sindh, known for dishes shaped by its riverine and arid environments. Its regional ingredients and dishes differ from Punjab’s wheat-centered repertoire.
Paratha: A layered or stuffed flatbread cooked on a griddle, often with oil or ghee. Stuffed parathas turn Punjabi wheat dough into a substantial meal.
Amritsari kulcha: A leavened, often stuffed flatbread associated with Amritsar and baked in a tandoor. It is a distinctive city-specific expression of Punjabi bread-making.
Tadka: A cooking technique that blooms spices in hot fat before adding them to a dish. The technique gives dals and curries an aromatic finishing layer.
Partition of India: The 1947 division of British India into the independent states of India and Pakistan. Partition displaced millions and carried Punjabi recipes into new cities and homes.
Kashmiri cuisine: The food tradition of Kashmir, with distinctive rice, meat, and aromatic spice dishes. Its rice-centered meals and spice profile offer a nearby regional comparison.

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