Punjab

Punjabi Music

Bhangra is one of the many Punjabi musical art forms that is increasingly listened to in the west and is becoming a mainstream favourite. Punjabi music is used by western musicians in many ways, such as mixing it with other compositions to produce award-winning music. In addition, Punjabiincreasingly becoming popular in the west Devotional songs are played by dhaddi jatha groups, with instruments like sarangi and dhadd drums.

Punjabi Dance

Owing to the long history of the Punjabi culture and of the Punjabi people there are many dances, normally performed at times of celebration, including harvests, festivals, and weddings. The particular background of the dances can be non-religious and religious. The overall style can range from the high energy "bhangra" men's dance to the more reserved "jhumar," the "gidha" women's dance.

PUNJABI CUISINE

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided between Punjab, India and Punjab, Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world.

The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and makke ki roti (flatbreads made with cornmeal).

Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. Many vegetable and meat based dishes are developed for this type of rice.

Breakfast

Aloo Paratha with Butter

Breakfast recipes with respect to different regions within Punjab varies. Common ones are Chana masala, Chole kulche, Aloo Paratha, Panner Paratha, Gobi Paratha, Paratha with Curd, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Dahi vada, dahi, Khoa, Paya, Aloo Paratha with Butter, Panjeeri with milk.In upper Punjab Pakistan the Lahori Katlama is famous for the breakfast as well.

Meat

Poultry, lamb and goat meat are the preferred meat sources in different regions of Punjab.Many dishes of meat variety is available and some of them are named below.Tandoori ChickenBiryani: lamb and chickenKebab: braised minced lamb meat, commonly served with naan and flat bread.Keema: Braised minced lamb meat, commonly served with naan.Lamb: including Rogan Josh, Bhuna Gosht, Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da ShorbaShami Kebab, Chicken karahi, Amritsari Tandoori Chicken, Punjabi Karhi (The Chicken yogurt curry of Punjab),Butter Chicken, Chicken Tikka, Paye.Kunna Goshtmeat prepared in Kunna (mitti ki bartan (clay utensil)).Fish List of fishes of India and List of fish in Pakistan Since Punjab is the land of five rivers, freshwater fish is an important part in its cuisine. However, sea fish are not consumed since Punjab is not close to the sea. Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently shrimp has been introduced. Fish tikka is an Amritsari speciality.

Vegetarian

 List of vegetables, List of leaf vegetables, List of root vegetables, List of culinary fruits, and List of citrus fruitsKulcha AmritsariPaneer One of the South Asian Cheese variants commonly used in cooking in Punjab Panjeeri.Khichdi, a grain-and-lentil dish: In the Punjab, khichdi is made of millet flour, mung beans and moth lentils(Vigna aconitifolia). However, khichdi made of rice and red lentils or mung beans is also consumed.Paneer (freshly made cottage cheese) Recipes like Shahi Paneer; Khoya Paneer, Paneer Kofta (paneer chunks battered and fried, then simmered in a spicy gravy), Amritsari Paneer, Matar Paneer (paneer with green peas), paneer paratha (wheat flatbread stuffed with paneer)Panjiri: This is a traditional Punjabi dessert dish which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of ‘panjri’ or also known as ‘dabra’.Legumes: a variety of legumes are used, including chickpeas, pigeon peas, red lentils, mung bean, red kidney beans (originally an import from the Americas) and black gram. Legumes may be used singly or in combination.

Snacks

Toasted grains: In Punjab, toasting corn and wheat grains on the Punjabi bhathi is a traditional delicacy.Samosas.Sattu: ground barley grains mixed with salt and turmeric rolled into balls. Millet and corn grains are also used.Raita and chutney Along with all types of main dishes chutney is also served.