The Punjabi cuisine has been influenced by Persians, Afghans, Greeks and monks, resulting in a rich and robust style using spices like cumin, coriander, and garam masala. Located in northern India, the fertile Punjab region is known for foods like tandoori chicken, sarson ka saag, and makki di roti. Special occasions are marked by preparing traditional dishes like lassi, kheer, and foods made from seasonal ingredients like mustard greens and lentils.

1. PUNJABI CUISINE

2. HERITAGE OF CUISINE
 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 monks has
resulted in the cuisine not only rich and exotic but robust and earthy as
well.
 The taste of Punjab” would perhaps inspired the indomitable tandoor

3. REGIONAL COMMODITIES,SPICES AND MASALA
 Cumin seeds
 Ajwain
 Amchoor
 Ghee
 Dahi
 Garam Masala
 Haldi

4. GEOGRAPHICAL LOCATION
 The capital of Punjab is Chandigarh.
 Punjabi is located in the Satlej River basin on the northern plains of India.
 The fertile land here is watered by rivers Satlej, Ravi and Beas which
eventually flow into Pakistan and then Arabic seas.
 Punjab was earlier comprised of three states together namely Punjab ,
Himachal Pradesh and Haryana.
 But after independence, the land was divided into three states based on
their culture and language.

6. HISTORICAL BACKGROUND
 Rig veda, one of the oldest texts in south Asia is belived to have been
composed in Punjab.
 It talks about the Vedic times and the socio-cultural development ancient
Punjab, earlier known as Sapta Sindhu
 Punjab proposed under the rule of the Mauryan empire for almost a
century

7. HISTORICAL BACKGROUND
 The founder of Sikhism in Punjab was Banda Singh bahadur, who was
the disciple of he tenth Sikh guru, Guru Gobind Singh.
 Punjab was also ruled by Maharaja Ranjit Singh.
 The British captured Punjab by moving their armies from the river
Sutlej in 1845.
 In 1960 the green revolution swept India.
 Punjab proposed as an agricultural land and is sill one of the
economic leaders of the country.

8. AVAILABILITY OF RAW MATERIALS
 Mustard leaves
 Amaranth leaves
 Pomegranate seeds
 Black carrots
 Black-eyed bean
 Chick peas
 Lentil fritters

9. EQUIPMENT AND FUEL
 Madhani
 Chakla belan
 Kadhai
 Masala daani
 Pauni
 Tawa
 Patila

10. STAPLE DIET
 Although the staple food of Punjab is whole-wheat in
different forms, rice is also eaten on special occasion.
 Rice is predominantly eaten with kadhi pakora or rajma.
 Bajrey ki khicdi is common.
 Lassi is also common drink.
 Chicken is more preferred.

11. SPECIALTY CUISINE
 Kadhi pakora
 Rajma
 Rao ki kheer
 Pindi choley
 Maa di daal
 Sarson da saag

12. FOOD PREPARED FOR FESTIVAL AND
OCCASION
 LOHRI:
 Lohri is a festival of zeal and verve and marks the culmination of the
chilly winter.
 In true spirit of the Punjabi culture, men and women perform
Bhangra and Giddha, popular Punjabi folk dances, around a bonfire.
 The day ends with a traditional feast of sarson da saag and makki di
roti and a dessert of rau di kheer (a dessert made of sugarcane juice and
rice).

13. FOOD PREPARED FOR FESTIVAL AND
OCCASION
 BAISAKHI:
 Baisakhi, celebrated with joyous music and dancing, is New Year's Day
in Punjab.
 A sweet dish called Anaarse is prepared made using fermented
batter(rice or wheat) and shaped into a cup-shape.
 BASANT PANCHAMI
 This festival has a range of Punjabi foods like the main course ones
such as thari , but the lighter and excitable ones like jalaibees andpakoras
are also common.

14. FOOD PREPARED FOR FESTIVAL AND
OCCASION
 Gurupurab:
 The most important festival is the Sikh community, the
various Gurupurabs are a matter of holiness, spirituality and jubilance for
the Sikhs.
 They celebrate the birth anniversaries or martyrdoms of the highly-
revered Sikh Gurus.
 Food prepared in this festival are Kada Parshad, Langar Ki Dal,
Chana Dal Khichdi, Meethe Chawal

15. FOOD PREPARED FOR FESTIVAL AND
OCCASION
 Basant Panchami:
 The advent of spring is celebrated through the colorful festival
of Basant Panchami. A golden sea of mustard flowers floods the
fields of Punjab, acting as the perfect backdrop for Basant Panchami.
 Food prepared in this festival are Meethe Chawal, Kesaria
Sheera, Boondi Ki Ladoo, Rajbhog

17. Thank You