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Punjabi cuisine

Punjabi cuisine (from the Punjab region) is mainly based upon Wheat, Masalas (spice), pure desi ghee, with liberal amounts of butter and cream. The area is well known for the quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Maha Di Dal and Saron Da Saag (Sarson Ka Saag).



North Indian cuisine is distinguished by the higher proportion-wise use of dairy products; milk, paneer (cottage cheese), ghee (clarified butter), and yoghurt are all common ingredients, compared to that of southern India, where milk products, though consumed in large quantities, are usually used unaltered. North Indian gravies are typically dairy-based and employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Other common ingredients include chillies, saffron, and nuts.


North Indian cooking features the use of the tandoor, a large and cylindrical coal-fired oven, for baking breads such as naan and khakhra; main courses like tandoori chicken also cook in it. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

Another important feature on North Indian cuisine are flat breads. These come in many different forms such as naan, paratha, roti, puri, bhatoora, and kulcha.

The samosa is a typical North Indian snack. These days it is common to get it in other parts of India as well. The most common (and authentic) samosa is filled with boiled, fried, and mashed potato, although it is possible to find other fillings.

North Indian cuisine has some typical details that are interesting. There are popular things like Buknu, Gujhiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha-Jalebi.


 
   

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