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Punjab

The cuisine of Punjab is known for its diverse range of dishes. It is closely related to the cuisine of the neighbouring Punjab province of Pakistan.

The state, being an agriculture center, is abundant with whole grains, vegetables, and fruits. Home-cooked and restaurant Punjabi cuisine can vary significantly.

Restaurant-style Punjabi cooking puts emphasis on creamy textured foods by using ghee, butter and cream, while home-cooked meals center around whole wheat, rice, and other ingredients flavored with various kinds of masalas.

Common dishes cooked at home are roti with daal and dahi (yogurt) with a side chutney and salad that includes raw onion, tomato, cucumber, etc.

The meals are also abundant of local and seasonal vegetables usually sautéed with spices such as cumin, dried coriander, red chili powder, turmeric, black cloves, etc. Masala chai is a favorite drink and is consumed in everyday life and at special occasions.

Many regional differences exist in the Punjabi cuisine based on traditional variations in cooking similar dishes, food combinations, preference of spice combination, etc. It is clear that "the food is simple, robust, and closely linked to the land."

Certain dishes exclusive to Punjab, such as makki di roti and sarson da saag, dal makhani, and others are a favorite of many.

The masala in a Punjabi dish traditionally consists of onion, garlic, ginger, cumin, garam masala, salt, turmeric, tomatoes sauteed in mustard oil. Tandoori food is a Punjabi specialty. Dishes like Bhatti da murgh also known as tandoori chicken, Chicken hariyali kabab, Achari paneer tikka, fish ajwaini tikka and Amritsari kulcha are some popular tandoori foods from Punjab.

Common meat dishes in this region are Bhakra curry (goat) and fish dishes. Dairy products are regularly enjoyed and usually accompany main meals in the form of dahi, milk, and milk-derived products such as lassi, paneer, and more.

Punjab has a large number of people following the Sikh religion who traditionally follow a vegetarian diet (which includes plant-derived foods, milk, and milk by-products. See diet in Sikhism) in accordance to their beliefs.

No description of Punjabi cuisine is complete without the myriad of famous desserts, such as kheer, gajar ka halwa, sooji (cream of wheat) halwa, rasmalai, gulab jamun and jalebi. Most desserts are ghee or dairy-based, use nuts such as almonds, walnuts, pistachios, cashews, and, raisins.

Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras and vegetable dishes with paneer, are derived from Punjabi styles.

Punjabi food is well liked in the world for its flavors, spices, and, versatile use of produce, and so it is one of the most popular cuisines from the sub-continent. Last but not least are the chhole bhature and chhole kulche which are famous all over the North India.