CULINARY TOUR: DR. TOURISM : HEARTY, SPICY, SOULFUL: THE IRRESISTIBLE CUISINES OF PUNJAB

BY  DR HIMANSHU TALWAR

( The author is  an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit)

NEW DELHI | 14 APRIL 2025

Punjab, often referred to as the “Granary of India,” boasts a food culture that is as robust and colourful as its people. Known for its rich agricultural heritage, the region’s cuisine is a hearty celebration of bold flavours, fresh ingredients, and time- honoured cooking techniques. The warmth of the Punjab is reflected in its food, with dishes that are as rich and inviting as the culture itself. Whether it’s the iconic sarson da saag or the irresistible butter chicken, Punjab’s food tells the story of its fertile land, vibrant culture, and zest for life.

Punjab’s cuisine is characterized by the liberal use of dairy products, such as ghee,paneer, and yogurt, which lend dishes a creamy texture and rich flavour. The bold use of spices, from cumin and coriander to garam masala, adds depth to every dish, while tandoori cooking imparts a smoky, charred flavour that has become a hallmark of Punjabi cuisine.

Let’s explore some iconic dishes of Punjab:

• Sarson Da Saag with Makki Di Roti– This iconic combination is the essence of Punjabi comfort food. Sarson da saag is a dish made from mustard greens, slow- cooked with spices like garlic, ginger, and green chilies, until it reaches a rich, creamy consistency. It’s traditionally served with makki di roti (cornmeal flatbread), which perfectly complements the hearty saag. The dish is usually topped with a dollop of ghee, enhancing its richness. Simple yet powerful in flavour, this dish is a must-have during the winter months.

• Butter Chicken– Perhaps one of the most famous dishes to come out of Punjab, butter chicken (or murgh makhani) is a velvety, rich curry made with tender chicken simmered in a creamy tomato-based gravy. The dish is known for its perfect balance of spices and butter, which imparts a silky texture to the sauce. Typically served with naan or steamed rice, butter chicken is a celebratory dish, often enjoyed during special occasions or family gatherings.
• Amritsari Kulcha– A specialty of Amritsar, kulcha is a soft, leavened flatbread stuffed with spiced mashed potatoes and baked in a traditional tandoor. The crispy outer crust and soft, flavourful filling make it irresistible. Often paired with spicy chickpea curry (chole), Amritsari kulcha is a hearty and satisfying meal, popular at street food stalls and local eateries in Punjab. It’s usually topped with butter and served with tangy pickles and yogurt.

• Dal Makhani– Dal makhani is a Punjabi classic, rich and creamy, made with black lentils and kidney beans that are slow-cooked to perfection. The dish is simmered with butter, cream, and a blend of spices, resulting in a luxurious, velvety texture. It is typically served with naan, rice, or jeera rice, and is a staple on Punjabi restaurant menus. Whether served at a wedding or in a simple home-cooked meal, dal makhani is a comforting, indulgent dish that embodies the warmth and hospitality of Punjab.

• Chole Bhature– A true street food favourite, chole bhature is a popular North Indian dish that has its roots in Punjabi cuisine. The dish consists of spicy chickpeas (chole) cooked with a blend of aromatic spices, served with fluffy, deep-fried bhature (large bread made from white flour). The crispy bhature provides the perfect contrast to the rich, tangy chickpeas, making it a beloved choice for breakfast or lunch in Punjab.
• Gajar Ka Halwa – A sweet treat often enjoyed during the winter months, gajar ka halwa (carrot halwa) is made by slow-cooking grated carrots with milk, sugar, and ghee until the mixture thickens and turns into a rich, pudding-like dessert. Cardamom and almonds add a fragrant, nutty flavour, making it a perfect finish to a Punjabi feast. Served warm, gajar ka halwa is beloved for its sweet, rich taste and is often garnished with pistachios or cashews for extra crunch.

• Lassi– No meal in Punjab is complete without a glass of lassi. This traditional yogurt-based drink is a refreshing way to cool down after a hearty meal. Lassi can be enjoyed sweet, with sugar, saffron, or rosewater, or savoury, with salt, cumin, and a pinch of black pepper. Often served in large glasses, lassi is a drink that is both a thirst quencher and a digestive aid, perfect for balancing out the rich, spicy flavours of Punjabi cuisine.