Punjabi Cuisine
Rich, hearty, and unapologetically indulgent
"In Punjab, we don't ask "Have you eaten?" We ask "Have you eaten ENOUGH?""
The Heart of North Indian Cuisine
Punjab, the land of five rivers, has cultivated a culinary heritage as rich as its golden wheat fields. The region's cuisine evolved from its agricultural abundance and the influence of various rulers over centuries, creating a food culture that celebrates generosity and bold flavors.
From the Mughal era came the tandoor, now synonymous with Punjabi cooking. The clay oven revolutionized bread-making and meat preparations, giving birth to iconic dishes like tandoori chicken and naan. The British Raj introduced new vegetables and cooking styles, which Punjabis adapted with characteristic flair.
Today, Punjabi cuisine is arguably the most recognized Indian food globally. Butter chicken and naan have become international ambassadors of Indian flavors, while the region's dhaba (roadside eatery) culture has influenced how the world experiences Indian street food.
Fun Fact
The tandoor oven can reach temperatures of 480°C (900°F) - hot enough to cook a naan in just 60 seconds!
A Culture of Abundance
In Punjab, food is a celebration of life itself. Meals are meant to be shared, conversations flow over chai, and guests are treated like royalty. The Punjabi philosophy of "khana khazana" (food is treasure) permeates every aspect of their culinary culture.
The traditional Punjabi kitchen revolves around the chulha (clay stove) and tandoor. Ghee flows generously, cream enriches gravies, and no meal is complete without fresh rotis straight off the tawa. Portion sizes are legendary - a Punjabi host considers it a personal failure if a guest leaves even slightly hungry.
Langar
The Sikh tradition of serving free communal meals regardless of caste, religion, or background. The Golden Temple langar feeds over 100,000 people daily.
Makki di Roti & Sarson da Saag
The quintessential winter meal - corn flatbread with mustard greens, always served with a generous dollop of white butter.
Lassi Culture
Sweet or salted yogurt drink, traditionally served in tall steel glasses. Amritsari lassi is famous for its thick, creamy consistency topped with malai.
Dhaba Dining
Roadside eateries serving hearty truckers' fare that has become a cuisine category of its own - featuring robust flavors and generous portions.
When Food Becomes Festival
← Swipe to explore →
The Art of Cooking
Traditional methods passed down through generations
Tandoori Cooking
Clay oven cooking at extreme temperatures creates smoky, charred flavors and distinctive red-tinged dishes marinated in yogurt and spices.
Dum Pukht
Slow cooking in sealed vessels to trap aromatic flavors. The lid is sealed with dough, allowing ingredients to cook in their own juices.
Bhunao
Slow frying of spices, onions, and tomatoes until deeply caramelized - the foundation of most Punjabi gravies.
Tarka/Tadka
Tempering whole spices in hot ghee or oil, then pouring over dishes for explosive flavor and aroma.
The Building Blocks
Essential ingredients that define the regional flavor profile
Ghee
Paneer
Cream & Butter
Kasuri Methi
Amchur
Garam Masala
Ghee
Clarified butter - the soul of Punjabi cooking. Used for tempering, frying, and finishing dishes.
Paneer
Fresh cottage cheese that holds its shape when cooked. The protein of choice in vegetarian dishes.
Cream & Butter
Heavy cream and butter create the rich, velvety gravies Punjab is famous for.
Kasuri Methi
Dried fenugreek leaves add a distinctive earthy, slightly bitter aroma to dishes.
Amchur
Dried mango powder provides tangy notes without adding moisture to dishes.
Garam Masala
Warm spice blend unique to each household - typically includes cinnamon, cardamom, cloves, and black pepper.
Taste of Punjabi
Iconic dishes that define this regional cuisine
Butter Chicken
Tandoori chicken in creamy tomato sauce - arguably India's most famous culinary export. Created in Delhi's Moti Mahal restaurant in the 1950s.
Dal Makhani
Black lentils and kidney beans slow-cooked overnight with cream and butter. The longer it simmers, the better it tastes.
Chole Bhature
Spiced chickpeas with fluffy fried bread - the ultimate Punjabi breakfast or street food indulgence.
Amritsari Kulcha
Stuffed bread baked in tandoor, specialty of the holy city. Filled with spiced potatoes, paneer, or onions.
Sarson da Saag
Slow-cooked mustard greens with spinach, served with makki di roti and white butter. A winter staple.
Tandoori Chicken
Yogurt and spice-marinated chicken cooked in a tandoor until charred and juicy. The original Punjabi classic.
Pinni
Dense, warming ladoos made with wheat flour, ghee, and nuts - traditionally made in winter for energy.
Lassi
Thick yogurt drink, sweet or salted, topped with cream. Amritsari lassi is served in earthen pots.
Explore More Cuisines
Ready to Cook Punjabi?
Get personalized Punjabi meal plans tailored to your family's preferences, dietary needs, and schedule.