PUNJABI CUISINE

STUDENT NAME

• PRASAD ROLL NO.:041

• JASTIN ROLL NO.:042

• NITIN ROLL NO.:043

• JASON ROLL NO.:044

• ABHISHEK ROLL NO.:045

 HERITAGE OF CUISINE

 The Legendary Punjabi cuisine which has no doubt been responsible

to a great extent for promoting the love of Indian food outside India.

 It has the influence from the Persians, afghans, Greeks and monks has
resulted in the cuisine not only rich and exotic but robust and earthy as
well.

 The taste of Punjab” would perhaps inspired the indomitable

tandoor
 REGIONAL COMMODITIES,SPICES AND
MASALA

 Cumin seeds
 Ajwain
 Amchoor
 Ghee
 Dahi
 Garam Masala
 Haldi
 GEOGRAPHICAL LOCATION

 The capital of Punjab is Chandigarh.

 Punjabi is located in the Satlej River basin on the northern plains of India.
 The fertile land here is watered by rivers Satlej, Ravi and Beas which eventually
flow into Pakistan and then Arabic seas.
 Punjab was earlier comprised of three states together namely Punjab , Himachal
Pradesh and Haryana.
 But after independence, the land was divided into three states based on their
culture and language.
 HISTORICAL BACKGROUND

 Rig veda, one of the oldest texts in south Asia is belived to have
been composed in Punjab.

 It talks about the Vedic times and the socio-cultural development

ancient Punjab, earlier known as Sapta Sindhu

 Punjab proposed under the rule of the Mauryan empire for almost
a century
 HISTORICAL BACKGROUND

 The founder of Sikhism in Punjab was Banda Singh bahadur, who

was the disciple of he tenth Sikh guru, Guru Gobind Singh.
 Punjab was also ruled by Maharaja Ranjit Singh.
 The British captured Punjab by moving their armies from the
river Sutlej in 1845.
 In 1960 the green revolution swept India.
 Punjab proposed as an agricultural land and is sill one of the
economic leaders of the country.
 AVAILABILITY OF RAW
MATERIALS

 Mustard leaves
 Amaranth leaves
 Pomegranate seeds
 Black carrots
 Black-eyed bean
 Chick peas
 Lentil fritters
 EQUIPMENT AND FUEL

 Madhani
 Chakla belan
 Kadhai
 Masala daani
 Pauni
 Tawa
 Patila
 STAPLE DIET

 Although the staple food of Punjab is whole-wheat in different

forms, rice is also eaten on special occasion.

 Rice is predominantly eaten with kadhi pakora or rajma.

 Bajrey ki khicdi is common.

 Lassi is also common drink.

 Chicken is more preferred.

 SPECIALTY CUISINE

 Kadhi pakora

 Rajma

 Rao ki kheer

 Pindi choley

 Maa di daal

 Sarson da saag
FOOD PREPARED FOR FESTIVAL
AND OCCASION

 LOHRI:
 Lohri is a festival of zeal and verve and marks the culmination of the chilly
winter.
 In true spirit of the Punjabi culture, men and women perform
Bhangra and Giddha, popular Punjabi folk dances, around a bonfire.
 The day ends with a traditional feast of sarson da saag and makki di
roti and a dessert of rau di kheer (a dessert made of sugarcane juice and
rice).
 FOOD PREPARED FOR
FESTIVAL AND OCCASION

 BAISAKHI:

 Baisakhi, celebrated with joyous music and dancing, is New Year's Day in
Punjab.

 A sweet dish called Anaarse is prepared made using fermented batter(rice

or wheat) and shaped into a cup-shape. BASANT PANCHAMI

 This festival has a range of Punjabi foods like the main course ones such
as biryani, but the lighter and excitable ones like jalaibees and pakoras are also
common.
 FOOD PREPARED FOR
FESTIVAL AND OCCASION

 Gurupurab:
 The most important festival is the Sikh community, the
various Gurupurabs are a matter of holiness, spirituality and jubilance for
the Sikhs.
 They celebrate the birth anniversaries or martyrdoms of the highly-
revered Sikh Gurus.
 Food prepared in this festival are Kada Parshad, Langar Ki Dal,
Chana Dal Khichdi, Meethe Chawal
 FOOD PREPARED FOR
FESTIVAL AND OCCASION

 Basant Panchami:
 The advent of spring is celebrated through the colorful festival
of Basant Panchami. A golden sea of mustard flowers floods the
fields of Punjab, acting as the perfect backdrop for Basant Panchami.
 Food prepared in this festival are Meethe Chawal, Kesaria
Sheera, Boondi Ki Ladoo, Rajbhog