Punjabi cuisine is associated with food from the Punjab region of India where Indians are very passionate about their culture as well as their food. They utilize the freshest ingredients, herbs and freshly ground spices that compliment each other using traditional indian cooking methods.
Punjabi food has a distinct rich flavour the smokiness from the coal tandoori pits, the aromatic tastes from the ‘THURKA’ – the traditional Punjabi base to any curry.
The staple diet of Indians is butter, wheat and vegetables but consists of a variety of both vegetarian and non-vegetarian dishes. In preparation of Punjabi food, onion, ginger, garlic, coriander and traditional spices or masala are used to enhance the flavours and taste of the food.
As an accompaniment to famous indian curries traditional Punjabi breads, ranging from tandoori roti, lachha paratha, naan bread, kulcha, chapatti and even rumali roti. There are also more deep fried breads such as parantha, puri and bhatoora and flat based special flour mixes such as makki roti and missi roti all of which are favourite accompaniments to any meal.
Some of the meat favourites include a selection of tandoori dishes from chicken, lamb, prawns and fish cooked in clay ovens to make dishes such as Amritsari Fish Pakora.