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. 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.
Punjab is home to authentic tandoori food. It is believed that the 'tandoor' originated in Persia and was introduced to India by the Arabs. Back in the day, people living in the Punjab region were the first ones to learn the art of cooking with the tandoor. It is believed that tandoori chicken was invented in Peshawar as recently as the 1930s and became popular thereafter.
Despite being the land of five rivers, you won't find much seafood on the menu. Fish is their favourite but not in curries. Deep fried and skewered fish delicacies are quite popular, including Machch ke Sooley, Fish Kebabs, Fish Tikkas andAmritsari Machchi.