Punjabi cuisine
Punjabi cuisine is mainly based upon Wheat, Spices, pure desi ghee, with liberal amounts of butter and cream. Punjabi cuisine specializes in variety and is widely popular. Punjabi cuisine is wholesome and is full of rustic flavor.
Punjabi food is usually relished by people of all communities. The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes. The main spices in a Punjabi dish are onion, garlic and ginger. However, the level of spices can vary from minimal to being used in large amount.
Even today, the custom of cooking in community ovens or tandoors prevails in rural areas. Tandoori dishes are popular all over the country today. Naans, paranthas, and rotis made of maize or wheat flour are typical Punjabi breads. Though wheat varieties form their staple food, Punjabis do enjoy cooking rice on special occasions.
Punjabi non-vegetarian hot favourites, Tandoori Fish, Tandoori Chicken, Butter Chicken, Reshmi Tikka, Kababs, Meat Biryanis etc are relished all over the world.The major vegetarian dishes include Dal Makhani, Dal Maharani, Aloo Gobi, Rajma, Choley, Sarson da saag, Palak Paneer etc.
Punjab’s exclusively popular combination platters include Makke ki roti and Sarson da saag, Jeera Chawal and Rajmah, Pindi Chole and Bhatura, Aloo Parantha, Dahi or Mooli Paratha and Dahi, Tandoori Roti and Dal Makhani.
Kheer is a popular Punjabi dessert; desserts are rich and delicious. Gaajar ka Halwa, Gulab Jamoon, Kaju Barfi, Kalakand, Imarti, Jalebis and Motichoor Ladoo are the other major desserts. Lassi , Kanji and Chaach are some of the popular beverages of Punjabi cuisine.
In Punjab, home cooking differs from the restaurant cooking style in terms of fat contents.
The people over here are lively who are extremely fond of eating good food. One must not forget that actually it is Punjab that has bequeathed the institution of Dhaba-originally a wayside-eating joint to the world.
Awadhi cuisine
Cuisine means a characteristic manner or style of preparing food and India is famous for its delicious and healthy cuisine and every region of India has their own special recipes that together make Indian cuisine famous all over the world. But among all varieties of Indian cuisine Awadhi cuisine deserves a special mention as Mughlai food is famous for its richness and for the use of spices, dried fruit and nuts.
Awadhi cuisine is an art of cooking over a slow fire invented by the bawarchis and rakabdars of Awadh. Dum pukht process is one of the distinct features of Awadhi food and while cooking through this method one has to use handis as it can prepare a great quantity of food at once. Cooking food slowly and steadily is a style of Awadhi cooking; in this method all ingredients get soaked well and blend well with each other.
Awadhi cuisine includes dishes like, Paye, shorba which are eaten with naans. Turnifs is also a very special dish in this cuisine. This cuisine also consist of fish like rahu (crap) cooked in mustard oil, kebabs is the speciality of Awadh cuisine, kormas both vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef & fish korma) varieties of korma, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas; the richness of this cuisine not only lies in variety but also in the ingredients used like mutton, paneer, and spices including cardamom and saffron.
Awadhi Dastarkhwan, which means a meticulously laid-out ceremonial dining spread, would not be complete without Qorma, salan, qeema, kababs, lamb, pasinda, pulao, kheer. In its’ veg genre Awadhi cuisine also consists of roti, chapati, pooris, kachoris and in nonveg zone it has Murg Mussallam, Shami Kebab and lots more. Different kinds of breads like Paratha, puri, rumaali roti, tanduri roti, sheeermaal, baqarkhani play an important role in this cuisine. In desserts Awadhi cuisine have varieties of halwas like viz Papadi, Jauzi, Habshi, Dudhiya and Jauzi Halwa Sohan which are prepared from cereals, such as gram flour, sooji, wheat, nuts and eggs. Though Awadhi cuisine is different from Mughlai cusine but tastes really awesome.
Indian cuisine
Diversity characterizes Indian cuisine; it has a richness that appeals to people all across the world. Every region has developed a distinct cuisine; no two region’s food is similar. From spices to cooking methods every thing differs from region to region. If you want to truly experience Indian cuisine then you will have to sample gastronomical delights from every region. In Punjab you would find mouth watering dishes like butter chicken, butter paneer, dal makhni, and do not forget the quintessentially Punjabi dishes Sarson da saag and Makki di roti. Moving on to the eastern side is the fish lovers paradise, West Bengal where you can gorge on any kind of fish you want. Bengali cuisine is mostly famous for its fish preparations. Different kinds of fish curries are prepared. Also do not forget to sample delectable Bengali sweets especially Rasogolla. Fish lovers would also relish Goan cuisine as it centers round seafood. In southern cuisine also we find some mouth watering dishes prepared with fish. And speaking of non veg food if you have not tasted Hyderabadi Biriyani then you have not tasted the most sublime dish on earth. Bhuna Gosht, Dopiaza and many more delicacies are there to blow your your mind away. To whet your appetite for sweet delicacies you have Firni, Faluda along with a wide variety of sweets. Vegetarians on the other hand would be delighted to sample Gujrati dishes such as Ganthiya nu Shaak, Ringna nu oolo, Gajar no sambharo, Udhiyu,Dhokla, Khandvi, Khaman. Moving on to the most colorful state of India, Rajasthan we have Mawa Kachori, Daal bati churma,Boondi. Sev Tamatar to surprise you with. These dishes are spicy just like rest of Indian cuisine; but they taste simply awesome. So foodies out there come and taste the treasure house of Indian cuisine.
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