Punjabi Cuisine:  Tempting Dishes that Make You Drool!


Punjabi cuisine hails from the province of Punjab. The region’s distinctive flavors and culinary traditions give each meal a special touch. We have a wide range of dishes to go together with different kinds of rice and naan, from unusual spices and flavors to rich buttery sauces. Since its original popularity and recognition in the Punjabi region, restaurants serving traditional food have gained fame and popularity on a global scale.

Before you even take a mouthful, these dishes will have your mouth watering. They range from unusual, tasty vegetarian dishes to delicious meats and tandoori-prepared dinners.

The food of Punjab attests to the fact that it is one of the wealthiest states in India with each bite. Despite being referred to as India’s breadbasket, their cuisine offers so much more. Because of all the Punjabi influences in northern culture, many people in the south believe that most North Indians are Punjabis. Food, especially the rich Punjabi cuisine with its luscious flavor and desi ghee, can unify people regardless of what causes divisions. A lot of Pakistani flavors have also infused Punjabi food, giving it an even more exotic flavor, due to Pakistan’s proximity to Punjab.

Punjabi Shakkar Para – A sweet, indulgent dish from Punjab

It goes well with tea and can be eaten as a snack when you’re in the mood for something a little sweet. It is made with flour and semolina and is not excessively sweet. These can be covered in coarse sugar or shredded coconut for a different flavor if you have a sweeter tooth. These are just as simple to prepare at home and may be kept fresh for two to three weeks. Because it is deep-fried, you should exercise caution when consuming it. You can have this dish with the help of Order Home Food Online.



Amritsari chole and Peshawari chole are both delectable dishes. The most pleasing way to eat this chickpeas dish, a Punjabi cuisine’s mainstay, is with paratha or naan. Or, given how delicious it tastes, just eat spoonfuls of it. Peshwari is slightly drier than Amritsar, prepared with a small amount of sauce. There are some, however, very few contrasts in the flavors that are used. Therefore, placing an order depends on which region of Punjabi cuisine you feel like claiming as your own.


The lassi is a well-known beverage that Punjabis take great pride in. The first lassi, as it came to be known, is sweet with a spot of cream and margarine to make it as rich as possible, in spite of the way that it tends to be pungent. To give it a twist and counteract the summer heat, flavors like strawberry or mango rose are now included. Even establishments that are not Punjabi joints almost always provide this, demonstrating the widespread appeal of this simple beverage.

Choley Bhaturey

Most fast food places now serve it as a classic Punjabi meal. When you feel like a little indulgence, these two go hand in hand like in a dream. It’s not a poori. It is so delicious that you can’t simply eat one, even though it is considerably bigger than a poori! When you’re in the mood for some intensely spicy Punjabi food, the soft, somewhat fermented bhatura should be your first choice.



You’ve most likely had a parantha no less than once in your life, regardless of what your identity is. What a discovery it was that this delicious delicacy had made its way to India via the history of Punjabi food! This bread is a standard in the majority of Punjabi homes, whether it is plain or packed. The most popular dish at a Dhaba is always a paratha, even when traveling. Most people in Punjab prefer their food to be fried in desi ghee. It is a simple match made in culinary heaven to eat with some cold curd and pickles.

The stuffings can be used in countless ways. From classics like potatoes, onions, cottage cheese, and keema to more modern options like bottle gourd, mangoes, and anything else you can think of! The fact that the national capital also has a section called “parathewali gali” devoted to offering up all imaginable kinds of it is evidence of its appeal. Additionally, similar to a roti, it isn’t even required to be spherical, so you may make it at home without fear of ridicule for creating a “world map” out of food!

Dal Makhani


The dal makhani would unquestionably rule them all if only one dal could. This mouth-watering Punjabi meal of buttery lentils is a hearty mixture of black lentils and red kidney beans cooked in a thick stew that is made even heartier by the addition of dollops of cream. It often simmers for two to three hours on a low heat to thicken as the flavors continue to develop.

Paneer Tikka

The paneer tikka holds a particular place in Punjabi cuisine and is also referred to as “chicken of the vegetarians.” When considering vegetarian appetizers, this creamy cottage cheese delicacy is the first that comes to mind. It is chargrilled and seasoned. And, to be honest, a menu without it would be lacking!

Rajma Chawal



North Indian households depend on it, and many associate it with their childhood. It feels wrong—like serving your favorite couple—to eat rajma or chawal with anything else. All Punjabis, including their grandmothers, love it even though it is a native of Kashmir. This Punjabi meal is frequently served with a side of pickled onions to improve the flavor. Some folks also give their rajma chawal a tiny twist by adding a small amount of crushed papad to give it a wonderful crunch.

Kadhi Pakoda


The Punjabi kadhi attests to the amazingness of Punjabi cuisine and its people. There are several ways in which the Punjabi kadhi differs from its Gujarati counterpart. It’s zesty and tart alongside having besan pakoras, while the Gujarati variation is better and of a lighter consistency and white in variety. Typically, besan and onions are used to make the pakoras that are served. To add a distinct flavor, you may also substitute them with some peas and chopped onion.

Sarso ka Saag

This meal would be associated with Punjabi cuisine by any North Indian food enthusiast worth their salt (and spices). It is a wintertime favorite and a specialty in every restaurant. Given the somewhat harsh kind of the mustard leaves, spinach can be added to make it better, more delicious, and as a wintertime indulgence, with a dab of the eminent dest-ghee just in case!


This is a dish that is ordinarily ready in the colder time of year and filled in as a treat. It is made with desi ghee, wheat flour, jaggery, and almonds, and the blend of these fixings gives a ton of intensity and energy throughout the colder time of year. This meal from Punjab is amazing, but because it’s so rich, you should only eat a little bit of it to avoid becoming sick! Some individuals don’t even see it as a dessert or as another dietary supplement!

Punjabi cuisine is one of the healthiest, tastiest, and most colorful of all Indian cuisines. Their plate includes a lot of bread and is prepared with exquisite spices and a lot of time. Explore this delightful, joyful cuisine at your leisure!


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