This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils Image File history File linksMetadata No higher resolution available. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs. ...

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi – Bhojpuri – Benarasi – Bihari Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ... sOME MEMORIES FROM BHOJPUR:-- ARA MANE SHAHABAD KE DISH LOG BHULA DELE BADE? khurma, litti, makuni,boot(grams plant) ke sa sag, ghughni, noni ke sag. ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India Kerala – Tamil – Andhra – Karnataka – Mangalorean Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine is one of the oldest vegetarian culinary heritages in the world. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... This article does not cite any references or sources. ... Mangalorean The term refers to people inhabiting the city of Mangalore in the state of Karnataka, India. ...

East India Bengali – Oriya By Scott Kriebel (vega4@gwu. ... Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ...

North-East India Sikkimese – Assamese – Tripuri – Naga Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. ... The Tripuri (Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. ... Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. ...

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ... Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. ...

Other Overseas – Nepali – Historical – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Hyderabadi-Fast food The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... Sindhi cuisine refers to the cuisine of the Sindhi people. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article does not cite any references or sources. ... Hyderabadi Cuisine is very popular in India. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... // Lassi Bhang Lassi Sharbat Indian filter coffee Jal jeera Tea Masala chai Indian beer Falooda Chhachh (Buttermilk) Chhaang Toddy Fenny Nimbu pani Aam panna Kala Khatta Thandaai Kokum Sarbat Mastani, pune Sambharam Soma Limca Thums Up Maaza Frooti Sprite Fanta Coca-cola Pepsi Appy Fizz Indian whisky Category: ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian Spices In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. ... Following is a list of condiments used in Indian cuisine. ...

See also:

Indian chefs Cookbook: Cuisine of India

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Tandoori chicken is a popular dish in Punjabi cuisine.

Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. 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. Image File history File links Download high resolution version (599x785, 405 KB) Tandoori chicken, an Indian dish. ... Image File history File links Download high resolution version (599x785, 405 KB) Tandoori chicken, an Indian dish. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... Punjab, 1903 Punjab Province, 1909 Punjab (Persian: ‎, meaning Land of the five Rivers) (c. ... This article is about the South Asian people. ... Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghá¹›ta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... For other uses, see Spice (disambiguation). ... This article or section does not cite any references or sources. ... This article needs additional references or sources for verification. ... Species Ref: ITIS 42058 as of 2004-05-05 Sugarcane is one of six species of a tall tropical southeast Asian grass (Family Poaceae) having stout fibrous jointed stalks whose sap at one time was the primary source of sugar. ...

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). A state is a political association with effective dominion over a geographic area. ... This article does not cite any references or sources. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ...

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. Sign in a rural area in Dalarna, Sweden Qichun, a rural town in Hubei province, China An artists rendering of an aerial view of the Maryland countryside: Jane Frank (Jane Schenthal Frank, 1918-1986), Aerial Series: Ploughed Fields, Maryland, 1974, acrylic and mixed materials on apertured double canvas, 52... A calorie refers to a unit of energy. ... Binomial name L. Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... A tandoor is a cylindrical clay oven used in India and other parts of southeast Asia in which food is cooked over charcoal. ... Punjabi (also Panjabi; in Gurmukhī, Panjābī in Shāhmukhī) is the language of the Punjab regions of India and Pakistan. ...

Hallmarks of Punjabi food

Pulse, bean and / or lentil preparations:

• Dal makhani (ma ki dal)
• Dal maharani
• Dal amritsari
• Lobiya (black eyed bean)
• Rajmah (Red kidney bean)
• Punjabi pindi chholey (Whole Bengal gram)
• Punj ratani dal (mixtures of 5 lentils) etc...
• Saron (sarson) ka saag te makki di roti

These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a tandoor (A clay oven of the shape of a horizontally sliced pot) along with ginger, garlic and a few other garam masala (whole spices like cardamom, cinnamon, mace, and bay leaf). An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is hot (or warm) spice. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. ...

These are then combined with a tangy masala base which could include tomato or dried mango (aam choor powder) or even pomegranate seeds (anar dana). The character typical to the bean or whole lentil preparation is that the shape is retained intact, but the gentlest pressure would make it into a paste. Binomial name L. Synonyms Lycopersicon lycopersicum Lycopersicon esculentum Percentages are relative to US recommendations for adults. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Binomial name Punica granatum L. The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ...

Dollops of cream and butter provide for the rich finishing touch. Garnishing is usually with shredded coriander leaves and juliennes of ginger. Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ...

Other very popular Punjabi food include:

• Samosas
• Shahi Paneer (Butter Chicken, but chicken replaced with Paneer (Indian Cheese)
• Tandoori Chicken
• Tandoori Fish
• Paneer Pakora
• Pakoras
• Galabee
• Gulab Jaman

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: For the 1970s rock and roll band, see Bread (band). ...

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)

The tandoor also allows for tasty chicken and meat preparations including seekh kebab, tandoori chicken, reshmi tikka and malai tikka. An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... A bakery near Kabul, Afghanistan Naan (Hindi: नान, Urdu: نان, IPA: [næn] or [nan]) is a round flatbread made of wheat flour. ... It has been suggested that Chapati be merged into this article or section. ... Kulcha is a north India bread, usually eaten with Cholay. ... Aloo (potato) paratha Parathas being made and served hot, Parathe Wali Gali in Delhi, Dec 2006. ... It has been suggested that this article or section be merged with Tawa. ... An Indian girl baking chapatis. ... Ghee in a jar Wikibooks Cookbook has an article on Ghee Ghee (Hindi घी from Sanskrit ghṛta घृत sprinkled ) is a type of clarified butter important in Indian cuisine. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... A puri or poori is an South Asian unleavened bread made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately 12 cm diameter and deep frying it in ghee or vegetable oil. ... Bhatoora is a soft and fluffy Indian fried bread, and is generally eaten with a chickpea curry, choley. ... An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ... This article or section does not adequately cite its references or sources. ... Kinnikuman character, see Meat Alexandria. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in Persian restaurant Kebab (from Persian کباب, kabāb) means grilled (or broiled) meat in Persian and several other related languages. ... Tandoori chicken is a popular dish in Punjabi cuisine. ...

See also

• Punjabi Culture
• Indian cuisine
• Pakistani cuisine

Punjabi Culture, is the world-renowned culture of Punjab, it is one of the oldest and richest cultures in world history, dating from ancient antiquity to the modern era. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs. ... Pakistani Cuisine is generally the same thing as North Indian cuisine, since the area that makes up Pakistan is considered the northern part of the Indian sub-continent. ...

References

• Punjabi community kitchen recipes
• Authentic Punjabi Recipes, large database with RSS Feeds
• Over 100 Punjabi Recipes

External links

• [http://www.cooking-with-gusto.com Punjabi and North Indian cooking videos, recipes, tips and
• Punjabi Food

cultural background]