history

 

Punjab’s geographical location with relation to the rest of the Sub-continent has meant that this region has had strong Central Asian influences both in its culture and its food. Punjabi cuisine has become world-leader in the field; so much so that many entrepreneurs who invested in the sector have built large personal fortunes due to its popularity. “Sarso ka saag” and “Makki di roti” are examples of well-known and very famous dishes.

Punjab’s economy has predominantly been agrarian in nature, historically evidenced in the remains of granaries and other artifacts of the Indus Valley Civilization. Dairy products, unleavened flat breads, pulses, vegetable and meat curries continue to reflect the rural temper of the state while being wedded to the residual flavors of foreign invasions, such as rice and gravies. As a result, Punjabi cuisine is among the richest in the country as well as the world. It incorporates generous quantities of milk, curd, butter, and cream in cooking of fresh vegetables and meats. In addition to these, Punjabis have created a combination of the northwest frontier cuisine and Mughlai recipes to prepare rich poultry and mutton dishes. The ubiquitous ‘tandoori chicken’ is very popular.

A word of caution is necessary for first time visitors though, low-fat Punjabi meals are unimaginable and cut no ice with the proud and generous people of Punjab. Their legendary warmth and hospitality assures that anyone who passes through this land will return well fed. In deed, the tradition of langar (community kitchen) initiated by Guru Amardas, came from the belief that food is central to communal bonding. It has since been a remarkable feature of all Gurudwaras, wherein devotees of all faiths participate in the preparation and service of meals.

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