Parathas are flatbreads (a common food in India), and it’s one of the tastiest you’ll find.
If you’ve ever wondered how the bread could be so spongy, it’s because of repeat folds. It’s like when you stack a few pancakes on top of each other and take a bite.
These meals are typically for breakfast or, you can have it as a tiffin snack (tiffin are like brunches).
Oh by the way, you can stuff the bread too! You’ll get mostly vegan stuffing, with a lot of spices to go with it too if you wish.
I know it doesn’t look like normal bread. That’s because of ghee brushed on top of the bread. I think the shiny look is quite amazing.
(2) Chole Bhature
Another bread type, another breakfast meal. Punjabis really do love their bread.
It’s not like Paratha though. This one’s a little bit fatty in appearance. It almost looks like a potato… bread shape invention seems to be a hobby in Punjab (ha-ha).
Chick peas and flour are the main ingredients with this food. The chick peas aren’t for the bread though. It’s for the spicy dip.The spices, being garam masala in this case. Garam Masala is a blend of cumin, coriander, and curry. The extra flavor is insane for keeping you awake.
Like with a lot of breads, it’s eaten with cheese too, so don’t cut that out as an option.
Now we move onto the big meals. Biryani is a dish of rice and chicken, with a mix of vegetables added.
Though it is common in many areas within the Indian subcontinent, Biryani is a well-known lunch in Punjab. Yes, it’s a lunch. Indians have more than enough inventions for breakfast time.
It’s not a simple case of rice and chicken though. Coriander, olives, garlic, onions, and curry are added to the mix. You cannot have an Indian meal without the proper accompanying spices.
By the way, Biryanis can be done with meats too, but that’s not usually the case in Punjab. I’ll explain later…
(4) Butter Chicken
Consider this dish as a product of what would happen, if the Bhature chickpea spice were mixed with Biryani chicken.
The chicken of this thing is coated in a mixture of ingredients including turmeric, coriander, pepper, chili, lime, garlic, and garam masala. (WARNING: To be eaten with a big jug of water by your side).
I’m kidding. It is quite tasty though (burns a little, I’ll admit).
This is a Punjabi original. In fact, this recipe was invented not too long ago by a restaurant in Delhi called Moti Mahal Delux. The original founder of this restaurant chain is considered the inventor of…
(5) Tandoori Chicken
Yep. All spicy chicken in this list. Punjab is an area where there is a lot of Hindus (around 40%). Hindus don’t eat cows. It’s quite reasonable to find chicken as a huge component there.
This is the master of all chicken recipes in Punjab. Just look at the picture. You can feel the intensity of the spice coating just by looking at it.
…And you’ll definitely feel it too when you eat it (ha-ha).
I know, it looks like something pulled out of hell… it kind of is metaphorically.
Tandoori chicken is cooked in something called a Tandoor, which is a cylindrical pot used as an oven. They look like a lot like earth ovens. (Earth ovens are what hell would look like in a fiction universe).
Well then Spartans… Tonight, we dine in hell!