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Punjabi Cuisine

Punjabi Cuisine INTRODUCTION AND CULINARY HISTORY Punjab, the land of the five rivers-Beas, Satluj, Chenab, Ravi and Jhelum, is also called the land of milk and honey. Perhaps it would be appropriate to call it the land of plenty!! Punjabi cooking and eating is just like the Punjabis themselves. It is simple and forthright. Punjabis are a hardworking and fun loving community by nature with food and merriment, very much a part of their lives. Punjabi cuisine is never complicated. Bhunao is one of the main techniques of Punjabi cuisine specially for non-vegetarian cooking. It brings to mind images of appetizing food. Being an agricultural state the staple food of Punjab is wheat and to accompany hot rotis and parathas are a variety of the most exotic vegetarian and non-vegetarian delights. The earliest references to region’s food are found in the Vedas, which document the lives of the Aryans in the Punjab. Amazingly the elements mentioned over 6,000 years ago are still extant in this cuisine. This includes dairy-dughd (milk),ghrit (ghee) and dadhi (curd),shak (leafy green vegetables) and a variety of grain. Even today, the staple in the Punjab is grains and vegetables in their basic form. Ayurvedic texts refer to Vatika – a dumpling of sundried, spice specked delicacy made with lentil paste called vadi .The   Read more @ :- https://hmhelp.in/blog/2020/06/28/punjabi-cuisine/ Read the full article

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