PUNJABI

Punjab, in northern India, is a fertile land where a bold rustic cuisine has emerged from villages, roadside eateries, farms & small towns.

Punjabi home-cooked & restaurant cuisines are very different.  Restaurant-style uses large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter & cream. Home cooking concentrates mainly on wheat with spice flavourings. Wheat forms the staple cereal. The main spices in a Punjabi dish consist of onion, garlic and ginger. 

What dishes to try at Masala Zone from Punjab as part of the Grand Trunk Road Odyssey?

• Inspired by the capital Chandigarh, Punjabi Samosa with Chole. 
• Considered an indulgent dish for special occasions, Bhuna Gosht 
• From the Royal City of Punjab, Patiala Saag Murgh from the Royal City of Punjab.