Chole-Bhature - Punjabi Food Fiesta! Source So it really depends on which part of the food of Punjab you feel like owning your allegiance to while ordering! 5. The spices used are also different but not all that much. The difference between them is that Peshwari is slightly drier while Amritsar is made with a bit of gravy. Or you can just have spoonfuls of it as is, given how good it tastes. A staple in Punjabi cuisine, this chickpea dish is best had with either a paratha or naan. Chole Sourceīe it Amritsari chole or Peshwari chole, they're both equally delicious, just the place of origin varies. Almost all restaurants serve this even if they're not Punjabi joints which show the popularity of this humble drink. Flavours like mango rose or strawberry are added these days to give it a twist while beating the summer heat. Though it can be salty, the original lassi as it became famous, is sweet with a dollop of cream and butter to make it as rich as you can. These can be just as easily made at home and stored for 2-3 weeks to keep munching on! It is deep-fried Punjabi Food so do be careful of how many you munch on.Ī drink known far and wide, lassi is something Punjabi's pride themselves in. For those with a sweeter tooth, these can be coated in coarse sugar or desecrated coconut for a different flavour. Made from semolina and flour, it is light and not overly sweet. Shakkar Para - A sweet, indulgent dish of Punjab! SourceĪ great accompaniment to tea, it can also be snacked on when you're craving something a little sweet. This creamy, gravy dish is lightly spiced and paired up with either naan or rumaali roti. While chicken may very well be called the national bird of Punjab, butter chicken is the crowning jewel of the food of Punjab. While it may not have originated in Punjab, it was invented by a Punjabi family so that counts, right? No celebration can be complete without this delicacy. Butter Chicken - The King of all Punjabi dishes! Source