Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking style that is now famous in other parts of India, UK, Canada and in many parts of the world.
The local cuisine of Punjab is heavily influenced by the agriculture and farminglifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson da saag and makki di roti.
Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety. The cooked rice is known as Chol in the Punjabi language. Many vegetable and meat based dishes are developed for this type of rice.[1][2][3]
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