Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or
tandoors, prevails in rural pockets till today. Tandoori dishes are popular all over the country today.
Nans and parathas, rotis made of cornflour (makke di roti) are typical Punjabi breads.
The cuisine is characterised by a profusion of dairy products in the form of malai (cream), paneer
(cottage cheese) and curds. The dals are a speciality of this type of cuisine. Made of whole pulses like
black gram, green gram and Bengal gram, they are cooked on slow fire, often simmered for hours till
they turn creamy and then flavoured with spices and rounded off with malai for that rich finish.
Rajma (Kidney beans) and rice is a favourite as are makke di roti and sarson ka saag (cornflour
rotis and a creamy preparation made of mustard greens). Eaten with plenty of ghee, this is a winter
favourite with Punjabis. The basic gravy used for vegetables and meat dishes is
Though chicken is a favourite with non-vegetarians, fish is also a delicacy, especially in the Amritsar
region, which is also known for its kulcha, a baked bread made of refined flour.
Tall glasses of lassi, made of yoghurt, added with either salt or sugar is a popular cooling drink not
only in Punjab but all over the country. Phirni, a sweet dish made of milk, rice flour and sugar and
chilled in earthenware bowls is a typical Punjabi dessert.