Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab different from the other states is its culinary treasure, it is a state synonymous with food. Punjabi food is a lot like Punjabis – rich, robust and full of life. Bold textures and hearty ingredients are what make Punjabi cuisine so popular all across North India.
Going back to history, the partition displaced a whole lot of communities and as soon as they found their feet, it led to the beginning of the restaurant culture. Various roadside eateries sprung up, especially alongside the highways and Punjab became popular for its dhaba food. This is one cuisine that has survived civilisations, colonialism and partition to make its own mark.
One of the most impressive things about Punjabi food is its variety. While meat lovers can never have enough of the evergreen Butter Chicken, Bhuna Gosht, Tandoori Chicken and Amritsari Machchi, vegetarian fare is equally delightful. Sarson ka Saag, Chole Bhature and Dal Makhni are just a handful of vegetarian Punjabi specialities with fans across the globe.
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This post was submitted by superblogger.
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