Author: Jiggs KalraPushpesh Pant/Raminder MalhotraPhotographer: Ian PereiraPublisher: Allied PublishersYear: 2011Language: EnglishPages: 152ISBN/UPC (if available): 8177645668
No Punjabi has ever treated the two square meals as a daily chore. His ancestors considered eating a sacred ritual. The emphasis has traditionally been on robust food, grains and vegetables in their basic for, prepared with the simplest of ingredients and basic techniques. The food continues to be robust with a premium on quality and purity. This is what the undivided Punjab took pride in.Punjab- this side of the border or that-is situated at the crossroads of the Silk Route. This allowed the Punjabis-Sikh, Hindu and Muslim-to imbibe diverse culinary influences. They tasted the best of the rest before anyone else on the sub-continent. The proximity with Persia, Afghanistan and Central Asia also gave them a taste for fresh and dried fruits and exotic nuts.The Partition brought an unprecedented influx of Punjabi refugees-and introduced the rest of the nation to Punjabi food, perhaps not always in its pristine form. As soon as those displaced found their feet, the restauratization of the nation began. They spread all over the country, carrying with them their preferences in food and cooking techniques.The modern Punjabi is an intrepid traveler and an adventurous entrepreneur. In the course of his globetrotting, he has acquired the taste for the exotic. The contemporary Punjabi repast aspires to be subtle and sophisticated. With the world shrinking and everyone’s appetite for new culinary experiences growing, the Punjabi genius for creative cooking is at the forefront of a grand revival of Indian cuisine.This book is the first of a series of books that will showcase classic cooking from different regions of the country.PHOTOGRAPHERIAN PEREIRA is acknowledged as one of the finest in the genre of food photography.
PUNJAB’S ROBUST REPAST: AN INTRODUCTIONJiggs Kalra & Pushpesh PantWEIGHTS & MEASURESAPERITIFKanJeeShikanjviLusseeMattha/Butter-MilkVEG STARTERSTeh te the KebabBhatti da PaneerMultani TikkaBhutteyan da KebabHarre Chholia te Khumbwali SeekhBhunee ChaatBhisan de KebabBharwaan Shimla MirchBharwaan Tandoori AlooJhangi ChaampaanLawrence Road de Tawe de Tikka Taka TinNON-VEG STARTERSTandoori JheengaMachchi da TikkaAmritsari MachchiTandoori BataerBhatti da Murga PindiwalaMurg Malaai KebabMurg Taash KebabTandoori Kukarh Tandoori ChoozaKukarh da Pakorha Masaledaar ChaampaaanBaluchi TikkaRaan PeshawriSeekh LahoriVEG ENTREBharwaan Guchchi KandahariRanjit Shahi PaneerKadhai Paneer Sarson da SaagSaag PaneerPaneer te Muttar di BhurjeeTeekha PanEer Gobhi aur BadaamDhingri KoftaAloobukhara KoftaKhumb te Muttar di SubziSubz PunjrattaneeBesan naal Bhune Bhein te AlooBharwaan Karele Bhor NaalBharthaSukki BhindeeDahiwali BhindeeAdrak te Gobhi da KhemaMasaledaar ArbiAloo VadiyanChhole AlooPakorhe Aloo te Pyaazwali KadhiNON-VEG-ENTREKadhai de Jheengey te Taaze Asparagus Tamaterwale Jheengey Patialashahi MachchiMachchi AnaariAttockwale Bataer MasaledaarBataer Bhara Murg Pasanda Chooza Khaas Makhni Mardaan Murg MallaiwalaMurg KibtiMurg KalimirchPeshawari Talle MurgeLiberhaya Murg Liberhaya MurgMethi MurgKheema Kaleji te AndeyMuttar NuktaSaagwala MeatBhuna Aloo Tamater te MeatNalliwala MeatKhubanianwala MeatMagaz MasalaRaan Hari Singh NalwaTarriwala MeatGurde KapooreMeat BeliramThipparanwala MeatLENTILSMaah Chhole di DaalChholian di Daal Lauki Naal Tarkhewali DaalPindi ChannaLobia RajmahRICEMurg Shikampur Pulao Narangi PulaoQuorma PulaoMoongphali Kofta PulaoKabul Channe da PulaoMuttar PulaoBREADS Amritsari KulchaBesan da PoorhaBhaturaMakke di RotiKhasta RotiMissi RotiKesar di Paronthi NaanDAHI, CHUTNEY, VADI, PAPPADTarkhewala DahiAnnanas ka RaitaLauki ka RaitaKachumbar RaitaGaajar Ki ChutneyAam ki ChutneyKali Mirch k PappadAnnardaane ka PappadSNACKSSutpurrahSamosaDESSERS Shahi TukrhaKesari KheerMalpuaGaajar ka HalwaKulfi MedleyPhirniBadaam ka HalwaMASALAS INDEX