Punjabi cuisine (from The Punjab region of Northern India) is mainly based upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions . During winter a delicacy, Rao Ki Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

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 Maha Di Dal (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.

Hallmarks of Punjabi food

Pulse, bean and / or lentil preparations:

• Dal makhani (ma di dal)
• Dal maharani
• Dal amritsari
• Lobiya (black eyed bean)
• Rajmah( Red kidney bean)
• Punjabi pindi chholey(Whole Bengal gram)
• Punj ratani dal( mixtures of 5 letils) etc...

These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a Dying Tandoor (A clay oven of the shape of a horizontally sliced pot) along with ginger, garlic and a few other garam masala (whole spices like cardamom, cinnamon, mace, and bay leaf).

These are then combined with a tangy masala base which could include tomato or dried mango (aam choor powder) or even pomegranate seeds (anar dana). The character typical to the bean or whole lentil preparation is that the shape is retained intact, but the gentlest pressure would make it into a paste.

Dollops of cream and butter provide for the rich finishing touch. Garnishing is usually with shredded coriander leaves and juliennes of ginger.

Bread preparations

The Punjabi breads are generally flat breads; only a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways:

1. Baked in the tandoor like naan, tandoori roti, kulcha , lachha paratha
2. Dry baked on the tava (Indian griddle) like phulka or chapati, jowar ki roti, baajre ki roti and the very famous makke ki roti (these are also smeared with ghee or white butter)
3. Shallow fried like paratha, aloo or mooli paratha
4. Deep fried like puri and bhatoora (a fermented dough )
5. Missi Roti of punjab is delicious

The tandoor also allows for tasty chicken and meat preparations including seekh kebab, tandoori chicken, reshmi tikka and malai tikka. Patiala shahi murg and murg makhani are among the famous punjabi dishes.