Classic Cooking of the Punjab

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No Punjabi has ever treated the ‘two square meals’ as a daily chore. The emphasis has traditionally been on robust food, grains and vegetables in their basic form, 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. The proximity with Persia, Afghanistan and central Asia also gave them a taste for fresh and dried fruits and exotic nuts. The contemporary Punjab 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 showcases the legacies of Lahore and Amritsar, Peshawar and the wonderful diversity of Frontier foods, and the basic and robust foods of Baluchistan in a hundred recipes and more; with useful appendices, tables, and charts of weights and measures.