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1. PUNJABI CUISINE
Submitted By-
Guru Sai Ram Atmuri
IIHM Hyderabad 2nd Year

2. INTRODUCTION
 The legendary Punjabi cuisine which has no doubt been responsible to a
great extent for promoting the love of indian food outside india.
 It has the influence from the persians, afghans, greeks and mongols has
resulted in the cuisines not only rich and exotic but robust and earthy as
well.
 “The taste of punjab” would perhaps inspired the indomitable tandoor .
 The rich and spicy tandoori preperations topped up with butter will be
tantalisingly tasty and nutritious.
 Punjabi food is simple, sizeable and hearty - with no unnecessary frills or
exotic accompaniments.
 The Punjabi food, like other Indian cuisines is very spicy. The use of Tandoor is
very prominent in Punjabi cooking.

3. SEASONS OF PUNJAB
There are three well defined seasons in the punjab. These are:
 Hot season (mid-april to the end of june)
 Rainy season ( early july to the end of september)
 Cold season (early december to the end of february)

4. AGRICULTRAL FACTS OF PUNJAB
 Punjab is called the "granary of india" or "india's bread-basket." it produces
the following:
 60% of india's wheat
 40% of india's rice
 In worldwide terms:
 2% of the world's cotton
 2% of world’s wheat
 1% of the world's rice
 The largest grown crop is wheat.
 Other important crops are rice, cotton, sugarcane, millet, maize, barley and
fruit.

5. PUNJABI FOOD HABITS
Punjabi people have a heavy diet as their main occupation is farming.
 Their diet mainly consist of:
 Chicken
 Mutton
 Homemade cheese
 Yoghurt
 Ghee & Butter
 Famous breads
 Nans
 Parathas
 Rotis
 Famous desserts:
 Gajar ka Halwa
 Gulab jamun

6. SPICES USED IN PUNJABI CUISINE
 Various masalas used in Punjabi cuisines are garam masala ( made of cumin
seeds , black cardamom seeds , black pepper corn , green cardamom ,
cinnamon , mace, shahi jeera , bay leaves and dry rose petals , coriander
seeds , fennel seeds , cloves and ginger powder , nutmeg ), aromatic garam
masala ( made of green cardamom , cumin seeds, black pepper corn ,
cinnamon , cloves and nutmeg ) chaat masala ( made of cumin seeds , black
pepper corn , black salt , dry pudina , hing , tartaric acid , am choor , ajwain
, ginger powder , yellow chili powder ), tandoori chaat masala ( made of
cumin seeds , black pepper corn , black salt, dry pudina , kasoori methi,
green cardamom, cloves , cinnamon , ajwain , hing , tartaric acid , mace ,
mango powder , ginger powder , yellow chili powder )

7.  It cannot be denied that spices in their new form have certain disadvantages.
Whole or ground spices do not always impart their flavors readily and when
we use proprietary, pre-ground spices, much of the aromatic quality is lost.
This is the result of the volatility of essential oils and oleoresins which are the
life of the spices.
 INGREDIENTS :-
 Garam masala
 Ghee (clarified butter)
 Dahi (yoghurt)
 Paneer (home-made cheese)
 Haldi (turmeric)
 Amchur (mango powder)
 Lal & hari mirchi (red & green chillies)

8. STYLE OF COOKING
 There are many styles of cooking in Punjab. In the villages many
people still employ the traditional infrastructure of cooking. This
includes wood-fired and masonry ovens.
 In the past many people employed wood-burning stoves but this
method is dying out. One derivation from this type of cooking is
the tandoori style of cooking food in the tandoor.
 In India, tandoori cooking is traditionally associated with Punjab
as Punjabis embraced the tandoor on a regional level and it
became popular in the mainstream after the 1947 partition when
Punjabis resettled in places such as Delhi. In rural Punjab, it is
common to have communal tandoors, which are also called
tadoors in Punjabi.

9. THE TANDOOR
 The discovery of fire was a blessing
to man. And use of tandoor in
Punjabi cuisine is the distinct
characteristics. India got its first
taste of kebab with the Muslim
invasions.
 The tandoor is a cylindrical clay
barrel, dug in the ground and lit with
wood, was use to bake breads. it is
not only used for making breads and
kebabs .
 The delicacies cooked in the
tandoor have a unique flavor.

10. PUNJABI DAIRY PRODUCTS
 Clarified butter, sunflower oil, paneer
and butter are used in Punjabi cooking.
Clarified butter is most often used as the
variant ghee.
 Some north Punjab villages have also
developed a local cheese variant known
as dhaag.

11. FAMOUS DRINKS
 Punjabi cuisine is quite rich in refreshing drinks like kanjee (
fermented carrot and mustard paste drink , served in earthen
ware “matka” ), shikanjvi (chilled drink made of chili water ,
lemon juice, salt ,sugar black salt powder and black pepper
powder ), lussee (sweetened dahi diluted with water and
flavored with rose syrup) and mattha/butter milk (made of
diluted curd , broiled cumin seed powder , chopped ginger ,
chopped green chili , fresh coriander leaves with crushed ice and
salt )

12. FAIRS AND FESTIVALS OF PUNJAB
 The festivals in Punjab have always
been celebrated with much
exuberance and fan farce. Punjab
being a predominately agricultural
state that provides itself on its
food grain production. Baisakhi is
indication of arrival of harvesting
season.
 Tika is celebrated in the month of
Kartik, one day after Diwali. Lohri
is celebrated in the month of
December –January. .

13. FAMOUS PUNJABI DISHES
 AMRITSARI MACHHI: Ajwain flavored batter fried fish pieces, served with
chutney and lemon wedges.
 MULTANI TIKKA: Crispy ajwain flavored paneer and onion tikka, served with
tandoor kebab masala.
 BHARWAN SHIMLA MIRCH: Tandoori stuffed shimla mirch.
 TANDOORI JHEENGA: Tandoori prawn enriched with tandoori masala.
 MURG MALAAI KEBAB: Chicken supreme kebabs rich in cream and saffron.

14.  SARSON DA SAAG: Green leafy vegetable preparation made of mustard
leaves, served with makki ki roti.
 BAINGAN KA BHARTHA: Smoky flavored mashed brinjal preparation served
with tandoori paratha.
 MAAH CHHOLE DI DAAL: It is a dal preparation made of urad dal, rajma,
channa dal, enriched with cream and desi ghee.
 AMRITSARI KULCHA: Potato cauliflower, paneer stuffed roti cooked in
tandoor.
 CHOLLE BHATURE: Cooked spicy chickpeas served with deep-fried yoghurt
based bread.
 MAKKI KI ROTI: Roti made of maize flour, atta, and Maida.

15.  MISSI ROTI: Roti made of cooked mashed chana dal and mung dal, atta,
maida, onion, green chili etc. Cooked on tandoor.
 RANNA GOSHT: A rich heavy and thick mutton preparation in which mutton
boti and mutton mince is cooked together with onion and masalas till done.
 MURGH MAKHNI: Tandoori chicken in tomato based rich gravy which is
enriched by addition of cashew nut cream and butter.
 SHAHI TUKRA, KESARI KHEER, GAJJAR KA HALWA, PHIRNE, is the best sweet
preparation of Punjab.

16. SOME PREPRATION METHODS

17. NAAN
 It is the most popular staple diet for the punjabi people which is made up of
refined flour and oil along with the other ingredients.
INGREDIENTS QUANTITY
Flour 2 kg
Salt 20 gms
Sodium Bi Carbonate 3 gms
Baking powder 10gms
Egg 2 nos.
Sugar 22gms
Yoghurt 50gms
Milk 100ml
Refined oil 80 ml
Kalonji 8 gm
Melon seeds 12 gm
Butter 100 gm

18. METHOD-
 At first we need to sift flour with salt baking
powder and sodium bi carbonate.
 Then another bowl we make amixture with
yoghurt, milk,refined oilegg,sugar and we
mix it well.
 After this we add the mixture into the flour
and then knead it and make asoft dough.
 Then we make roundels and stretch it to
make a elongated oval shape and insert it
into tandoor for 3 mins and after taking it
out from the tandoor we apply butter and
serve immidiately.

19. GULAB JAMUN
 A wonderful and most popular pujabi dessert is gulab jamun which is made of
grated khoya and chenna and made into poundels and ten deep fried and
dipped in sugar syrup and served hot usualy.
INGREDIENTS QUANTITY
Khoya 500 gms
Chenna 100 gms
Sugar 1 kg
Water 500 ml
Soda bi carbonate A pinch
Refined flour 60 gms
Ghee/vanaspati To deep fry

20. METHOD-
 At first khoya and chenna are to be
kneaded to mash any granules.
 Then we make the sugar syrup.after that
we mix khoya and chenna ,add four and
the dissolved soda bi carbonate.
 We kned gently and make 40
roundels.then we heat ghee and vanspati
and deep fry the roundels in low heat till
golden brown and then dip it in the sugar
solution and serve it hot.

21. DAL MAKHNI
 A rich punjabi lentil
preparation consisting
of black urad dal and
red kidney beans and
lots of butter.
INGREDIENTS QUANTITY
Whole urad dal 600 gms
Red kidney beans 120 gms
Salt To taste
Ginger chopped 60 gms
Garlic chopped 60 gms
Green chillies
chopped
20 gms
Butter 150 ml
Refined oil 180 ml
Ginger paste 125 gms
Garlic paste 125 gms
Tomato puree 250 ml
Red chilli pwd 20 gms
Butter 240 gms
Cream 240 ml
Corriender leaves 20 gms

22. METHOD-
 At first we soak both the dals overnight.
 Then boil the dal with salt,chopped garlic,ginger
and green chillies until the dal becomes soft.then
we mash the dal.
 Then in the heated iol we sautee ginger garlic
paste and then add red chilli pwd and tomato
puree and simmer for sometime.
 Then add the boiling dal into it and mix well.add
white butter,cream and mix again with salt.after
finushing garnish with chopped corriendr and
serve hot.

23. PUNJABI SWEETS
 Punjabi cuisine includes various types of desserts and Mithyai which include:
 Amritsari Jalebi
 Barfi
 Gurh: made out of sugarcane juice.
 Kheer
 Khoya
 Kulfi, an ice-cream-like dessert
 Laddu
 Malpua
 Rabri

24. PUNJABI BREADS
 Punjabis eat a variety of Breads.
Flatbreads and raised breads are eaten
on a daily basis. Raised breads are
known as khamiri roti. Sunflower and
flax seeds are also added in some
breads occasionally. The breads may be
made of different types of flour and
can be made in various ways:
 Baked in the tandoor like naan,
tandoori roti, kulcha or lachha paratha
 Dry baked on the tava (Indian griddle)
like phulka or chapati, jowar ki roti,
baajre ki roti and makki ki roti (these
are also smeared with white butter)

25.  Shallow fried like paratha, keema
(minced meat) paratha, aloo (potato)
paratha, mooli paratha (radish
paratha), paneer paratha, palak
paratha (spinach paratha), aloo paneer
paratha, etc...
 Deep fried like puri and bhatoora (a
fermented dough)
 Salt-rising bread: Salt rising bread is a
unique bread found only in the Salt
Range region of Punjab, Pakistan. Since
rock salt is readily available in salt
range so many people in the past made
use of salt instead of yeast to leaven
the bread.
 Papar

26. ETIQUETTE OF PUNJABI DINING
 Etiquette of eating is considered a major part of the cuisine. Every
Punjabi household follows certain regional etiquette.
 The word etiquette has many local names depending on the particular
region of Punjab.
 Though certain etiquette varies regionally, there are many etiquette
practices that are common throughout Punjab.
 Bringing and sending fresh fruits, sweets and food items as gifts to
family members is a common practice in Punjab, particularly during
the spring season.
 Food items are distributed among neighbors as well on special
occasions and as a sign to show hospitality.
 Mango is considered a delicacy and produced widely in Punjab, and
mango parties are common during the fruit's harvest season.
 Watermelon and spiced mooli (daikon) at food stalls are shared among
friends and relatives.

27. THANK YOU…!!!