Punjabi cuisine is known for its rich, spicy and buttery flavours along with vegetables, breads and meat. The dishes and cooking styles are mostly influenced by agriculture and farming lifestyles that were prevalent from the times of Indus Valley civilization. Punjab is full of green farms – and mustard is one of the largely grown crops here – both the seeds and leaves of this crop are used extensively in Punjabi cooking.
Some signature dishes of Punjab include:
- Sarson Ka Saag (A curry made with mustard greens, and sometimes spinach) which is often served alongside Makki di Roti (Unleavened flatbreads made with cornmeal/maize flour)
- Aloo (potato) and Mooli (radish) Parathas (stuffed wheat flatbreads) with lots of fresh butter
- Butter Chicken (a spicy and rich chicken curry with a base of cashews, tomatoes, onions, etc and a generous amount of butter)
- Atte ka halwa (a sweet made of wheat flour)
- Rabri or Rabdi (a sweet porridge-like dish made with milk, milk cream, sugar and saffron)