Punjab is referred to as India's breadbasket. Dairy farming is a traditional sector that supports agriculture. The diversity of bread, cheese, and butter utilized in the cuisine of the area reflects this. The majority of the Sikh population in the area is vegetarian, with some notable outliers being chicken and mutton.

Murgh Makhani - Butter Chicken

A chicken curry with a spiced tomato, butter, and cream sauce is known as butter chicken or murgh makhani. It is an Indian sub continental invention. It is comparable to the tomato paste-based chicken tikka masala dish. It is now a common filler for rolls, rotis, and wraps. It tastes best when paired with biryani, rice, or a variety of Indian breads. It is sweet, creamy, and delectable to the taste. You can also use kadai paneer masala powder.

Soya Chaap Masala - Soy Chunk Curry

Due to the accessibility of soy faux meat, this well-liked restaurant dish has gradually made its way into domestic kitchens. According to a study in the journal Molecules, the soy isoflavones in these pieces prevent fat from accumulating around the organs, making them an excellent weight-loss help. If possible, pair with naan or kulchas.

Palak Paneer - Spinach & Cottage Cheese Curry

It is produced from puréed spinach that has been blanched, then combined with onions, garlic, and green chilies and simmered with lots of cream to make it smooth and delectable to the palate. It tastes great when paired with a buttery kulcha or naan and is typically served as an entrée or as part of the main dish. It takes little effort to prepare this straightforward dish.

Shimla Mirch Tandoori Tikka - Stuffed Bell Peppers

In this area, stuffed bell peppers, also known as bharwa Shimla mirch, are a delicacy. Due to their somewhat spicy yet potent flavor, bell peppers, also known as capsicum, are frequently ingested. Bell peppers are to be stuffed with cottage cheese, potatoes, cabbage, corn, peas, and onions for this recipe. After that, it is seasoned with delicate herbs and spices like cumin, coriander, and chat masala.

Tandoori Chicken Tikka - Chicken Skewers

The envy of many cuisines is this delicious, smoky meal. It often includes soft chicken thigh pieces that have been deboned and marinated in a yogurt-based tandoori marinade that also includes yoghurt, ginger, garlic, chili, turmeric, coriander, and garam masala.

Tandoori Paneer Tikka - Cottage Cheese Skewers

Delectable cubes of fresh buffalo milk paneer (cottage cheese), sandwiched between cubes of bell pepper and pineapple, and cooked in a tandoor till the cheese actually melts in your mouth. The cottage cheese cubes give the meal, which is typically served as an appetizer, a smoky flavor when they are cooked in a tandoor.

Dal Makhani - Stewed Lentils

It is made using soaked overnight red kidney beans (rajma) and black lentils (urad dal). These are combined with tomato puree, dal makhani masala powder, including ginger-garlic paste and garam masala, as well as a substantial amount of butter. The mixture is cooked in a tandoor all night to give the dal a distinctly smoky flavor. Fresh butter is generously garnished on top of the dal. White rice, naan, kulcha, and parathas are the ideal side dishes. a standard in plenty of restaurants.

Amritsari Kulcha - Leavened Flatbread

This is the ideal way to start the day since it is warm, crispy, and flaky on the exterior and delicate on the inside. They taste best when served immediately from the tandoor along with mildly spiced white chickpeas that have been cooked in a flavorful curry with onions, mint and coriander chutney, and butter.