- Achari Mutton:
Tender lamb meat is pickled in achar made up of a range of spices and condiments including red chihi, fenugreek, cumin, mustard, and fennel seeds, cardoman, ajwain, and cloves to name a few. The dish is spicy and heavy- the kind built for the rare, special occasion. It is traditionally served with parathas and naan.
- Lahorey Charga:
As the name suggests, the dish come from the age of an undivided Punjab. The chicken is marinated in spices, steamed, and then deep fried. The chicken was a favorite of local wrestlers in years past, as victorious athletes would be treated to a serving.
- Rose Lassi:
Vaisakhi falls in April, which means soaring temperatures in Punjab and around the country. Cool off with a rose lassi, a mix of sherbet and lassi. A perfect counterpart not only to the heat, but also to all the spice and masala the rest of your Punjabi feast provides.
- Pyaaz Ki Tandoori Roti:
The tandoor is a stable of every Punjabi household. It provides the basis to so many of the dishes we know and love. One of these is of course the classic tandoori roti. A great variation on this standard is the pyaaz ki tandoori roti, which featured marinated onions on one side. The roti is easy on the stomach and is traditionally had at breakfast, served with curd and butter.
- Pinni:
Although usually served in the winter, Pinni is such a Punjabi staple that it has to make its way onto the list. It is made from ghee, flour, jaggery, almonds, and a range of dry fruits. They are round, like a laddoo, and despite their succulence, provide a rich source of minerals and carbohydrates.
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