 |
 |
|
| |
A Punjabi meal without cottage cheese is a rarity. The fertile soils and temperate weather ensure that Punjab is the best place to grow iron rich green leafy spinach. It is this leafy green vegetable that goes into the preparation of Punjab’s famous Paalak Paneer. A mildly flavored spinach curry with succinctly cooked, delicious pieces of homemade cottage cheese, it is served best with roasted Indian bread. |
|
 |
| |
 |
 |
|
| |
Vegetable Jal Farezi is a lovely pokey blend of spices that is believed to be an Anglo-Indian invention. If you are staying away from home, this special dish is sure to remind you of homely food. The dish tastes best with Paranthas. |
|
 |
| |
|
 |
|
| |
Fresco Rajma Rasmisa is a robust preparation - a celebrated delicacy from Punjab. The nutritious red kidney bean is soaked overnight in water and then cooked in a tangy tomato gravy tempered and seasoned with exotic spices and can be found on the menu of all the dhabas (Roadside eatries) across India. Served with steamed rice and hot tandoori roti. |
|
 |
| |
|
 |
|
| |
Chickpeas soaked overnight with diced potatoes in exotic spices and herbs. As the name suggests this dish has strong ties with the North West Frontier Province. This rustic dish is best served with naan (Indian bread). |
|
 |
| Page 1 | Page 2 | Page 3 | Page 4 |
