Punjabi cuisine-: (from the Punjab region of Northern India and Western Pakistan) can be non-vegetarian or completely vegetarian. 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 ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with wheat Rice and other ingredients flavoured with masalas (spices). Wheat and rice is a staple food, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.
Popular Punjabi Dishes
Non Vegetarian
- Butter Chicken
- Chicken Curry with Tomatoes (Murgha Kari)
- Chicken Biryani
- Chicken Tikkas
- Fried Garlic Pepper Chicken
- Amritsari Fish
- Murgh Musallam Chicken Curry
- Tandoori chicken
- Zeera Murg (Cumin Chicken)
Egg
Vegetarian
- Amritsari Aloo
- Aloo Gobhi
- Aloo Mattar
- Aloo Tikki
- Baigan Bharta
- Bhindi
- Cauliflower Bhaaji
- Chana Masala
- Dahi Bhalle
- Dal Fry
- Dal Makhani
- Handi Biryani
- Jeera Rice
- Makki Di Roti
- Malai Kofta
- Navratan Korma
Sweets
- Carrot Halwa
- Gulab Jamoon
- Kaju Barfi
- Kalakand
- Imarti
- Jalebis
- Motichoor Ladoo
- Pinni
- Soan Papdi
- Sooji Halwa
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