Punjab is synonymous to food and incomplete without its mouthwatering delicacies. Rich in colour, ingredients, spices and the most elaborate and grand cooking styles, Punjabi food derives several elements of its cuisine from Pakistan, the then undivided Punjab.
The national cuisine borrows some of its most popular and lip-smacking items from Punjab's menu from Paratha, Tandoori Chicken, Naan, Pakodas to delicacies of Paneer. The food here represents a particular festivity, vibrancy and cultural richness in every day, a big part of which revolves around having good and rich food. There is also an almost perfect balance between the vegetarian and non-vegetarian choices, the options being equally irresistible for both. Punjabi cuisine is nearly identified with generous use of 'Ghee' or butter to give the food a rich flavour. Also onion, ginger, garlic and strong spice leave strong and distinct flavours in the menu here. Butter Chicken, Tandoori Chicken, Shahi Paneer, Chole Bhature, Makki di roti, Sarson da Saag, Dal fry, Amritsari fish, Aloo gobhi, Rajma Chawal, Punjabi Kadhi, Lassi are the dishes that define the food here, and the list is almost infinite. Gajar ka Halwa, Jalebi, Kulfi, Rabri, Gulab Jamun, Barfi, Motichoor Laddo are also equally tempting traditional sweets in the area.
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