Many of the Punjabi dishes rule over the hearts of all food lovers..…Punjabi cuisine are famous for its rich, buttery and spicy flavors along with extensive vegetarian and meat dishes. Range of Punjabi food is so diversified which includes:

• Makki ki Roti Te Sarson ka Saag- Winters are meant for saag with makki ki roti in punjabi households. Saag is generally consumed along with white butter or ghee with a glass of lassi and lemon pickle. The nutrients required by body during winters is all provided by this meal.

• Chole Bhature- Chole Bhature is an absolute delight for Punjabis… There are so many famous places in Amritsar and alandhar for Chole Bhature. The Bhature are made from white flour and milk that is different from poori and are served with onion, green chutney or mango pickle.

• Amritsari Kulcha: Amritsari Kulcha is primarily stuffed with mashed potatoes and onions. Kulchas are famous for its crispy texture and spicy taste and is usually eaten with chole and lassi.
• Tandoori Chicken: Tandoori Chicken is made from moderate-sized pieces of chicken marinated in yogurt, seasoned with tandoori masala. Chicken is cooked in tandoor by placing it on skewers.
• Pakoda-Kadhi: Punjabi Kadhi is basically tangy, spicy along with besan pkodas. Besan Pkodas are basically made of onions and besan. Kadhi is usually served with rice and onion in salad.

• Gobhi-Shalgam-Gajar Aachar: As grown up in North India, in our households every winter my grandmother prepare Gobhi-Shalgam-Gajar Aachar with losts of added spices….The pickle is tangy, sweet and spicy in flavor.

• Pinni Eaten in winters, this dish is usually served as dessert. Made with desi ghee, wheat flour, jaggery and dry fruits these ingredients provide energy and heat during winter. We can store pinnis for lengthy time and does not required to be chilled.
• Rajma Chawal- Rajma Chawal, a favorite combination with delectable taste is served in almost every North Indian family. This dish is served with sliced onions and pickle to add more taste. Sometimes a crushed papad is also added to give crunchy taste to rajma chawal.

• Naan and Dal Makhni- This delectable buttery Punjabi dish of lentils is a composed of black lentils and red kidney beans made in a thick gravy  added white butter. Usually some people like to have it with naan which is made from white flour and is served with salad, pickle and green chutney.

The food of Punjabis is rich in flavors, spiciness and nutrition with various colors of cuisines and desserts. Try once and you will remember the taste for always….

Have you ever tasted one from these dishes? If don't try once..