How Punjabi Food Shaped Up The 'Indian Cuisine' We Know Today

We know where we are when we see swaying mustard fields covered with fog and wheat fields stretched up to miles. Yes, it is Punjab. Punjab has always been guarding India and providing food to different parts. The hardworking people here, for several years, have fought with the invaders from other countries. Be it Sikander or Babur, all emperors who tried to conquer India had to first traverse this field. Partition of India in 1947 ripped the land apart but even after so much, we can again see blossoming mustard fields with the sun’s radiance. This is the beauty of this place! 

 It won’t be wrong to say in this era that Punjabi food is the epitome of Indian food all across the world. When we talk about Punjabi food, we can’t miss mentioning delicacies rich with ghee, butter, milk, and curd and of course, “Makke di roti te Sarso da saag”. Ask any Punjabi out there about their favourite food, you know the answer. No wonder, Punjab’s food is spread all over the world. 

Also Read: Ganne Wale Chawal-Forgotten Delicacy Of Punjab

Be it Ludhiana or Ambala’s desi Punjabi food or Lahore or Peshawar’s Mughal food, you can find all of these at Amritsar also known as to be the sacred land of Sikhs. There was a time when Amritsar was the biggest mandi in North India for dry fruits. This place has one of the most sacred places for Sikhs i.e., the Golden temple and since a lot of pilgrims visit here from all around the country, they get plenty of food to eat. Starting to talk about Amritsar’s food, we cannot miss the largest kitchen or langar at the Golden temple. Langar is an unbreakable pillar of Sikhism and this was started some 500 years ago. Some legends believe that Guru Nanak Dev Ji took Rs 20 from his father for starting a business. One day, Guru Nanak Dev Ji saw some hungry saints singing hymns. Without thinking even once, he spent his money to buy food and fed the saints. This was when langar started. Another legend says that Emperor Akbar once came to meet the third Sikh Guru Amar Das Ji. But Guru Amar Das Ji had stated that whosoever would come to meet him, first would have to sit in the langar and have food. Even Akbar had to follow this and was very happy to see the great hospitality. Even today, thousands of people are fed at the langar in the Golden temple.  

                                      Image credits: Holidify/Food cooked for langar

While there is plain and simple food at langar, there are several eateries and outlets in the city that serve delicious fish tikka, chole bhature, kulcha, lassi, and whatnot! This might come as a shock to you but the food of the natives of Punjab is different from this. Some of these foods do even not originate in Punjab but came from Afghan, Persia, etc. But what is the real Punjabi food? It is actually the sarso ka saag full of ghee and crispy makke ki roti. It would be necessary to mention here that Sarso ka sag is packed with minerals and nutrients that are highly beneficial for the body. Eaten especially in winters, this dish is something that a true Punjabi couldn’t miss. Saag also dates to some 5000 years ago and it has found its first mention in the Achranga Sutra dating back to 2500 years. It also has a mention in Charaka and Sushruta Samhita.  

                                     Image credits: youtube

Talking about it, renowned Food Historian and Author Dr Pushpesh Pant in a conversation with discovery channel, disclosed that Punjabis have a special love for mustard. Even most of the food is cooked in mustard oil except for some famous sweets and this could be because there is huge cultivation of mustard in this land. Besides, mustard seeds are full of health benefits as well.  

Thousands of years before the white revolution, the usage of milk and ghee was found in Indus Valley Civilization. Punjabis swear by milk and ghee and we know why is it so! On the other hand, wheat is a food grain that rules North India. It is believed that the people of the Indus Valley Civilization used to make Rotis from wheat in a furnace dug into the ground. This is very similar to present-day ‘Tandoor’. Tandoor was made portable while cooking food for Army soldiers and now, it has a deep relationship with Punjabi food.  

When we talk of the evolution of Punjabi cuisine, we can’t stop ourselves from mentioning ‘dhabha’. Many people who came to India after the partition started setting up food outlets on the streets to earn their bread and butter and this slowly turned into an indispensable part of Indian culture. We cannot deny the fact that dhabas were the pioneer of many dishes that we drool for. Many chicken dishes were invented here as Punjabis just cannot leave the chicken alone! Butter chicken too is on the list!!. 

                                     Image credits: Holidify

 Patiala’s royal family is another aspect that shaped Punjabi cuisine as it is now. And when we talk of Patiala, can we not mention our beloved ‘Patiala Peg’? Not possible. Patiala’s king Bhupinder Singh’s lifestyle is quite famous and the Patiala peg is associated with his kingdom only. This Patiala peg is much more than just your regular 30 ml and 60 ml drink. From very known legends, one of the most famous says that there used to be many court parties and official parties organized by King Bhupinder Singh. It was ordered by the king that at every official party, the peg served would only be of two fingers and only two pegs will be served. Two-finger peg was just not enough for the Punjabis so one of the smartest of all said that the highness has stated two fingers but he has not mentioned which two fingers. So, it was when the index and little finger when held parallel to a glass measured the Patiala peg.  

 Be it Amritsari kulcha, chole, lassi, fish, jaggery, or any other thing, Punjab is the true epitome of Indian food and Punjabis are the true gourmets. Without any doubt, Punjab has been a granary for the entire country and feeding the countrymen for ages. While makke ki roti and sarso ka saag signify simplicity, langar gives a message of humanity and hospitality. Though there are so many things left, the discussion about Punjabi food could not just get over. So, this was the story of Punjabi cuisine.