Exploring the forgotten culinary treasures of Punjab reveals a rich tapestry of local spices, lentils, and meats seamlessly interwoven in traditional recipes.
Punjabi Delicacies
Chhit, a nourishing curry, combines immunity-boosting ingredients like milk or curd, ginger garlic paste, and crushed almonds, best enjoyed with roti.
Chhit
Lahori Chargha, a dry chicken delicacy, hails from undivided Punjab, featuring marinated chicken steamed and then deep-fried for a flavorful dish.
Lahori Chargha
Shikar Da Achaar, a unique pickle, features quail meat infused with mustard oil, spices, and vinegar for a distinct taste.
Shikar Da Achaar
Mutton Chaap Taka Tak, a popular street food, involves marinating mutton pieces with ground garam masala and coriander, shallow fried until crispy.
Mutton Chaap Taka Tak
Gajjaraan Da Murabba, a sweet and tangy murabba, comprises carrots cooked with sugar, salt, and spices for a delectable treat.
Gajjaraan Da Murabba
Ganne Wale Chawal, a sweet rice delicacy, combines sugarcane juice, rice, ghee, and milk for a delightful dessert.
Ganne Wale Chawal
Phulkari Pulao, associated with Maharaja Ranjit Singh's era, is prepared with curd, rice, and khoya, garnished with roasted dry fruits.
Phulkari Pulao
Katambari Kebab, originating from the royal kitchens of Patiala, features chicken breasts stuffed with cottage cheese, marinated in poppy seeds, and cooked in a tandoor.
Katambari Kebab
Kibti, a rare chicken recipe from the Maharaja of Patiala's kitchen, involves cooking chicken thigh pieces in clarified butter, brown onion, and yoghurt flavored with cardamom.