Punjab is one of the most prosperous states in India, and the food of Punjab attests to this in every morsel. Even though it is known as the bread basket of India, we get so much more than just that in their cuisine. Down south, a lot of people think that most north Indians are Punjabi and you can't blame them given all the Punjabi influence in the culture up north! No matter what divides people, food has the power to unite us as Indians, especially the rich Punjabi food with its succulent taste and desi ghee. And with Pakistan being Punjab?s neighbour, a lot of Pakistani flavours have also seeped into the cuisine of Punjab giving it even more exotic flavour.
* LangarWhile not being a dish, the langar is an absolute must-try for everyone at least once in their life. The community kitchen of every gurdwara is open to all for service and serving. Anyone can go there and help to cook for the people, as well as receive a meal. Being just simple food consisting of naan, daal and some Prashad, it is definitely one of the humblest meals you?ll have while sitting with people across castes, creeds, genders and everyone is treated equally here.
* Butter ChickenWhile chicken may very well be called the national bird of Punjab, butter chicken is the crowning jewel of the food of Punjab. While it may not have originated in Punjab, it was invented by a Punjabi family so that counts, right? No celebration can be complete without this delicacy. This creamy, gravy dish is lightly spiced and paired up with either naan or rumaali roti.
* Shakkar ParaA great accompaniment to tea, it can also be snacked on when you're craving something a little sweet. Made from semolina and flour, it is light and not overly sweet. For those with a sweeter tooth, these can be coated in coarse sugar or desecrated coconut for a different flavour. These can be just as easily made at home and stored for 2-3 weeks to keep munching on! It is deep fried Punjabi Food so do be careful of how many you munch on.
* LassiA drink known far and wide, lassi is something Punjabi's pride themselves in. Though it can be salty, the original lassi as it became famous, is sweet with a dollop of cream and butter to make it as rich as you can. Flavours like mango, rose or strawberry are added these days to give it a twist while beating the summer heat. Almost all restaurants serve this even if they're not Punjabi joints which show the popularity of this humble drink.
* CholeBe it Amritsari chole or Peshwari chole, they?re both equally delicious, just the place of origin varies. A staple in Punjabi cuisine, this chickpea dish is best had with either a paratha or naan. Or you can just have spoonfuls of it as is, given how good it tastes. The difference between them is that Peshwari is slightly drier while Amritsar is made with a bit of gravy. The spices used are also different but not all that much. So it really depends on which part of the food of Punjab you feel like owning your allegiance to while ordering!