Pardeep
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Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with wheat and other ingredients flavored with masalas (spices). Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice(Mithe Chawal) is cooked for a long time in sugar cane juice as well.
Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag). The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab.
Tandoori Chicken is a roasted chicken delicacy that originated in the Punjab region of present-day India.
Chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.
This dish is popular in most of North India and West Bengal, India. In North India and Pakistan it is eaten with Naan and, in West Bengal and Bangladesh it is eaten as a starter before a meal.
While some consider the origin of Tandoori chicken akin to the tandoor or clay ovens used by others, Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was a main course of the enormous Indian feasts of that day.
Naan is a round flatbread made of white flour. It is a staple accompaniment to hot meals in Central and South Asia, including Pakistan, Bangladesh, Afghanistan, Iran, northern India, Uzbekistan, Tajikistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur), the bread is known as nan. In Tajik it is called non (нон). In Burmese, naan is known as nan bya (Burmese). Naan is also known as "roti" and "chapati" in India.
It bears a resemblance to pita, but is softer in texture. The first recorded history of naan can be found in the notes of Amir Khusrau (AD 1300) as naan-e-tunuk (Persian: نان تنک) (light bread) and naan-e-tanuri (Persian: نان تنوری) (cooked in a tandoor oven) at the imperial court in Delhi. In Mughal times, Naan, accompanied by qeema or kabab, was a popular breakfast food of the royals. Contrary to popular stereotype, most Indians don't eat Naan with curry everyday. Roti is generally preferred over Naan in Northern India.
Rogan josh is an aromatic curry dish popular in India. Rogan means oil in Persian, while josh means hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.
Rogan josh was brought to India by the Moghuls. The unrelenting heat of the Indian plains took the Moghuls frequently to Kashmir, which is where the first Indian adoption of Rogan josh occurred.
Recipes vary widely across different regions and traditions, but all include lamb or goat, oil or ghee (clarified butter), and a mixture of spices. These may include paprika for its red colour, aniseed, cloves, cumin, cinnamon, and many others. Many variations have ginger, garlic, and yoghurt, and some also use tomatoes.
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