Excuse my ignorance 
but what is the difference between Punjabi dishes and food from other parts of pak??
Re: Punjabi cooking..
punjabi dishes are topped with more oil/butter.....i've never had any other dishes :S...only punjabi khaaba
Re: Punjabi cooking..
The other dishes are much tastier (atleast karachi stuff, not sure about crazy pathan stuff, sindhis I don't think eat lol).
Re: Punjabi cooking..
what does this mean in culinary terms?
crazy
Re: Punjabi cooking..
karachi dishes have way more oil in them.
Karachites really dont mind eating their rotis with the load of oil that is floating on top of the salan. Really, seen it with my own eyes.
Re: Punjabi cooking..
Regional Cooking is based on the ingredients (what the land yields)at hand cultural and religious belief and plus the expertise or techniques brought in by "invaders" or migratory people
the Punjab has lots of pasture and farmland... wheat is a staple and this reflects in the different types of breads they have, Chappaties, nans, parathas etc
Meat is eaten and as they have Cows and cow type creatures they use the milk for yoghurt, Ghee (for cooking etc)
From what Ive seen, Punjabi cuisine generally uses a of base sauce made from tomato, onion, green chilli garlic and ginger... and different mixture of spices for flavour and colour...coriander, cumin, turmuric chilli powder and paprika etc
this is just a very basic guide... Ive missed lots out, but I dont have time to write except that there is also a big Moghul cuisine element involved
Re: Punjabi cooking..
Oil content should be lowered but then what is desi cooking w/o it? 
I always filter out the oil from the shorba and coming to punjabi cooking, eating naa with pakora or eating a whole bowl of dahi bhalle makes you fat, don’t it?
No wonder punjabi kurris are on the *** side! 
Re: Punjabi cooking..
*** = HOT, I know 
Re: Punjabi cooking..
Um, not true. I’ve seen the opposite with my own eyes.
People, don’t turn this into a Punjabi v. Karachi thread where you start insulting each other (take note Blitzkrieg). 
Re: Punjabi cooking..
Foods in Karachi have a deeper influence of the pre-partition immigrants who settled there and brought with them both Mughlai and UP, Decanni and Bihari flavours.
e.g its more common to find Authentic Bihari Kabab, Delhi Nihari, Anday ka kat and bhagaray baingan etc in karachi than in lahore.
Of course now the travelling scene is so easy that flavours are all over the place, but there is a definite variation in taste when you have lahori fish fry in lahore or jhelum compared to in karachi etc.
Use of desi ghee and khalis makhan is more common in Punjabi foods due to the easier access to the cattle that provide these goodies.
Shahraabi- the food that has the one mile high oil floating on it is a trade mark of the Delhi Punjabi Sudagaraan families who migrated from India. It would be the same where ever in Pakistan those families live and choose to continue that style of cooking
Re: Punjabi cooking..
^ Hey why not? 
Aren’t we even supposed to have food fights here? :soldier: :kaboom:
Re: Punjabi cooking..
Whateva..