normalnormalnormalThe connection of the state of Punjab with food is historical, close and intense. This relationship has been exhibited from the earliest times of India, and is indeed a feather in the state’s cap that is also known for its rich contributions to different aspects of Bharat’s history through the ages. It’s therefore, no surprise that the region is referred to as the ‘Granary of India’ and ‘India’s Breadbasket’, a fertile land, known for its high wheat and rice production – playing an important role in the nation’s food security. This is how things stand today, however, we need to understand, how through various developments, this region achieved an iconic status, in different and crucial contexts, thereby, playing a pivotal role in Bharat’s odyssey.Archaeological findings show that around 3000 BC a small community in and around the Indus River valley has grown and expanded that lead to the Indus Valley Civilisation, one of the earliest in human history. At its peak, it boasted large cities like Harappa (near Sahiwal in West Punjab). The drying up of the Saraswati river led to the movement of the Indo-Aryans into the Gangetic basin, The next thousand years of history of Punjab (c. 1500-500 BC) is dominated by the Aryans and the population and culture that emerged from their cultural development in Asia. Vedic period is characterised by Indo-Aryan culture associated with the text of the Vedas, sacred to Hindus, which were composed and transmitted orally in Vedic Sanskrit. The Vedas were composed in the north-western region of the Indian subcontinent, specifically in the Punjab region and along the banks of the Indus River, during the period from approximately 1500 to 1200 BCE. While the exact location is difficult to pinpoint, philological and linguistic evidence suggests this geographical area as the origin of the Rigveda. In the Vedic times, Punjab was referred to as ‘Sapta Sindhu’, meaning the land of seven rivers. This name is derived from the Rigveda, which describes the region as being watered by seven rivers. These seven rivers include, the Indus (Sindhu), the five rivers of Punjab (Jhelum, Chenab, Ravi, Beas, and Sutlej), and the Saraswati (now believed to be the Ghaggar-Hakra river).The word “Punjab” is a mixture of the combination of two Persian words – ‘Panj’ which means five and ‘Ab’ meaning water – meaning the “Land of Five Rivers”. These five rivers flow through the region of Punjab (including parts of India and Pakistan) and constitute an important geographical feature of the region. The Greeks used to call Punjab a ‘Pentapotamia’, while in the Puranas it was mentioned as ‘Panchanada’. Sikhism, founded by Guru Nanak emerged in the Punjab region of the Indian subcontinent during the late 15th century. It arose from a desire to reconcile existing religious and social divisions, particularly between Hinduism and Islam, over time, Sikhism evolved into a distinct religion with its own scriptures, rituals, and social structures, and played a significant role in the landscape of the Punjab region. It was in 1966, a Punjabi-speaking state under the Punjab Reorganisation Act was created, and is the state that we know of today.With its historical grandeur established, let’s get straight into the cuisine of the state. Punjabi cuisine is as vibrant and diverse as it gets, the people of the state are immensely passionate about their food – with the cuisine offering a wide array and balance of both vegetarian and non-vegetarian dishes. We begin with ‘Chole Bhature’ (Spicy Chickpea and fluffy deep-fried bread) – a traditional Punjabi dish, having a distinct flavour profile that incorporates spices like cumin, coriander, turmeric, and chilli powder. It can also include ginger, garlic, garam masala, dried mango powder (amchur), and sometimes black salt (kala namak). It is a ubiquitous street and comfort food that has travelled from the state throughout North India, where its different forms, factoring in local tastes are found in abundance. A special blend called ‘Chole masala’ or ‘Chana masala’ is also often used, which integrates spices like dried pomegranate seeds (anardana), carom seeds (ajwain), and dried red chillies. Another popular variation is ‘Pindi Chole’ – a deeply flavourful dish made with ginger, green chilis, plenty of whole spices, and black tea for its darker colour.However, unlike chana masala, it does not use onion, garlic and tomatoes. We now move to another star of the cuisine, ‘Sarson da Saag’ (Mustard greens) and ‘Makki di Roti (Cornmeal flatbread). Sarson ka Saag is made by slow-cooking mustard greens (sarson), spinach, and sometimes bathua (a type of goosefoot) along with spices, then blending it into a coarse paste and tempering it with onions, tomatoes, and garlic. The Makki di Roti is served with a generous serving of ‘Safed Makkhan’ (white butter). This dish is an ode to the seasonal base of the cuisine (being primarily a winter dish), agricultural heritage, along with its focus on nutrition (sarson ka saag is rich in calcium and iron, aids in digestion, and is good for the bones).The much loved ‘Palak and Aloo Bukhara Vadiyaan’ comes next – it’s a classic Punjabi dish made with spinach, onion, tomato and simmered with spicy and tangy ingredients, Amritsari Vadiyaan are sun-dried lentil dumplings, a popular North Indian snack and ingredient, particularly associated with the city of Amritsar. They are made from a paste of soaked and ground urad dal (black lentils) mixed with spices like cumin, asafoetida, and salt. The mixture is shaped into small dumplings and then sun-dried until hard – it’s a particularly great winter treat. The ‘Arbhi-Kachalu Khatte Wale’ is made with boiled arbi, khatti imli ka paani, ajwain, chopped onions and green chillies, that are garnished with freshly chopped coriander leaves – generally served with a kulcha.An essential Punjabi delicacy is ‘Kadhi Pakora’ – Kadhi is prepared using yoghurt and spices like red chilli powder, heeng (asafoetida) and methi (fenugreek seeds), the pakoras (fritters) are made from gram flour, onions, green chillies and spices. This dish is generally served with rice, and ranks high in the Punjabi culinary order. Comfort food is taken to another level altogether through ‘Rajma Chawal’ (kidney beans and rice), it is made using onions, tomatoes, ginger, garlic, various spices (cumin, coriander, turmeric, chilli powder, garam masala), and often kasuri methi (dried fenugreek leaves). It is hard to find a house in the region where this dish is not consumed. Yet another stellar Punjabi offering is the iconic ‘Dal Makhani’ – made using black lentils (urad dal), kidney beans (rajma), butter and cream. Traditionally, Dal Makhani is slow-cooked for hours over a low flame, a technique often used in Punjabi cooking to develop deep flavours and a creamy texture. A huge elevator of the taste buds from the Punjabi stable is the ‘Gobhi-Shalgam-Gajar Pickle’, also known as ‘Gajar Gobhi Shalgam ka Achaar’. It’s a traditional Punjabi dish, a mixed vegetable pickle made with cauliflower (Gobhi), carrots (Gajar), and turnips (Shalgam). This pickle is a popular winter dish in Punjabi households and is known for its spicy, sweet, and sour taste and an accompaniment to multiple dishes.The ‘Chibbarh Di Chutney’ is also a delight; it’s made with chibbarh or Kachri (Cucamelon), onion, salt and red chillies, and is particularly famous in the Malwa region of the state. ‘Tadka Dahi’ is another quintessential state dish made with hung yoghurt that is tempered with chopped onions, tomatoes, fenugreek, garlic and ginger. Punjabi cuisine is incomplete without mentioning the ‘Amritsari Kulcha’ – a type of naan, often stuffed with mashed potatoes, onions, and spices (cumin, coriander, garam masala and dried amchur powder). It is cooked in a tandoor (clay oven), and this traditional method of preparation along with the mentioned ingredients – contributes to its authenticity and hearty flavour.The name of Amritsar is also associated with the legendary ‘Amritsari Machhi’ (Amritsari fish), a dish deeply rooted in the traditions of the state, it is characterized by fish fillets marinated in a blend of spices, including carom seeds (ajwain), red chilli powder, turmeric, and ginger-garlic paste. The marinated fish (Rohu or Indian Carp, Sole, Cod etc) is then coated in a batter made primarily of gram flour (besan) and deep-fried until golden and crispy. This method imparts a distinctive flavour and texture, making it a popular snack or appetizer, especially during the winter months.A popular and traditional dish known for its superior taste is ‘Saag Gosht’, also known as ‘Saag Mutton’, it’s a popular curry made with spinach (saag) and lamb or goat meat (gosht). In this dish we can see the multiple applications of the regional favourite ‘Saag’, especially, ‘Sarson ka Saag’ (mustard greens), which has been a staple in Punjabi cuisine for centuries, often prepared using locally grown ingredients. This special preparation is known for its rich, flavourful taste, and is often served with makki di roti (corn flatbread). Another state favourite that is made using goat or lamb, is the ‘Kaleji Gurda Keema Masala’ – it features a combination of minced meat (keema), kidney (gurda), and liver (kaleji), cooked with various spices. This dish is often found in dhabas (roadside eateries) and homes alike, and is known for its rich tomato gravy and flavourful taste brought about by the fresh roasted garam masala. The famous ‘Tandoori Chicken’ occupies an exalted status in the state’s gastronomic domain. It is believed to have originated in the northern parts of India (Punjab region), and dates back to times when the people of the area used a cylindrical clay oven (tandoor) to cook the chicken within it.The chicken is marinated with yoghurt, spices like turmeric, red chillies, coriander and cumin powder, garam masala, and ginger-garlic paste. The charcoal or wood is lit in the oven to an extremely high temperature of 480 degree Celsius or 900 degree Fahrenheit, giving the chicken an intensely smoky flavour and crispy exterior, while its inside remains juicy and tender. This dish is absolutely loved in Punjab, and has moved to many other parts of the country – where it is equally enjoyed. Another chicken dish is the ‘Doodh Waala Kukad’ – morsels of chicken cooked in salted butter and creamy milk based gravy, onions, yoghurt and fresh milled black pepper – it is generally accompanied with a garlic naan.When it comes to the sweet cravings, the state has it well covered, and the first dish that comes to my mind is the very traditional ‘Atta Pinni’ – made of whole wheat flour roasted in desi ghee. Jaggery or sugar is used for sweetness, and a lot of nuts are added for that extra crunch and nutritional value, and since it is roasted very finely, it has a long shelf life of nearly three months. Then there is the ‘Panjiri’ – a sweet, dry snack made with whole wheat flour, ghee, and often includes nuts, dried fruits, and edible gum (gond). It is commonly enjoyed in the winter and is considered both nutritious and warming food. It is often associated with the diet given to new mothers in Punjab so that they can recover from their deliveries with greater strength and agility.‘Gur Paare’ is also one of the most ancient sweets in Punjab, no wedding is complete without this extremely delicious and soft mithai which is made up of crispy fried dough that in coated in jaggery (gur) syrup, and a little bit of fennel seeds. The nutritious and tasty ‘Dodha Burfi’ is yet another Punjabi sweet dish that hits the spot, it has a nutty flavour along with a fudgy and grainy texture. It is made using wheat flour (dalia), ghee, and nuts like almonds and cashews. Some recipes also incorporate ingredients like milk solids, coconut flakes, cardamom powder, and nutmeg. ‘Rauh Di Kheer and Poorha’ is a delicious rice and milk pudding that is made using sugarcane juice, served with sweet semolina, atta, milk and khoya pan cakes.The state’s list of beverages is well represented by the ‘Lassi’ – it has various recipes, some sweet (sugar, yoghurt and cardamom powder), salted (ginger, yoghurt, roasted cumin powder, black or sea salt) and some infused with masalas (cumin seeds, chaat masala, yoghurt, mint leaves, and at times – green chillies). One of the most popular lassi is the ‘Mango Lassi’, consisting of yoghurt (dahi) and fresh mango.It commonly includes cardamom, water, and sugar – the ingredients are combined until the drink is creamy and frothy. All versions of the lassi are nutritious – having high calcium and probiotic benefits. ‘Chabeel’ is a classic and traditional Punjabi beverage, particularly associated with the Sikh community. It is made by using milk, rose syrup, and sometimes kewra (screw pine or pandanus), it’s a sweet, often pink in colour, offered to the public, especially during the hot summer months. Chabeel is more than just a refreshing drink; it’s a symbol of remembrance, and an act of service, linked to the martyrdom of the fifth Sikh Guru, Guru Arjan Dev Ji. A popular lemon based classic drink is ‘Shikanji’ – while the core recipe involves lemon, sugar, and water, many variations include spices like black salt, roasted cumin powder, and mint- these variations add to the unique flavours associated with Shikanji in Punjab. The drink’s ability to refresh and hydrate makes it particularly well-suited to the climate and lifestyle in the state.Punjab’s cuisine is robust, and like in many other states, its culinary offerings are highly aligned with the climatic conditions and local availability of ingredients. It is said that digestion is like Punjab’s diverse landscape, where various elements (food) are broken down and transformed into usable energy (nutrients) and waste, just as Punjab’s fertile lands, rivers and diverse culture contribute to is overall strength and productivity. I honestly believe that the state’s cuisine needs many more eyeballs, as the product is perfect – but it desperately requires a stronger marketing team, and being the youngest nation in the world, I feel that it’s our children and youth who have to become its flag bearers and ambassadors. Once this happens, I am certain that they will not only include many more of the state’s iconic dishes and broaden their culinary exposure, but will also ensure its right channelling to the next generation!normalnormalThe post Cuisine of Punjab: A journey like no other appeared first on Chandigarh City News.