1. Butter Chicken :
Punjab is known for the best chicken dishes, be it tandoori or curry chicken. One of the hot favourites of Punjabis is Butter Chicken.It is high on calories as it contains butter but it is a mouth watering creamy dish and impossible to resist. It is best served with butter naan.
2. Rajma :
R?jm? is a popular Indian and Pakistani vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate. Some of the best Rajma are said to be grown in Himachal and Jammu. Rajma – Chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu and Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the finest ever. These are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste.
3. Paneer :
Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
4. Biryani :
The name is derived from the Persian word, meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire. It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. It is one of the national dishes of Pakistan and is served on the flights of national airlines. It is sold as street food and fast food in Pakistan, Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Karachi, are the main centres of biryani cuisine. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices.
5. Halwa poori :
Halwa poori is a part of traditional Indian and Pakistani cuisine. The dish consists of poori bread with chana masala, along with halwa. The food originated in northern India mainly in Uttar Pradesh and in modern day Pakistani Punjab and Indian Punjab and usually in Uttar Pradesh and Pakistani Punjab it is eaten as a breakfast on weekends in cities like Lahore, Faisalabad and in many other cities. It is served as prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, Haryana, Punjab, Himachal Pradesh, Uttarakhand, Bihar, and Madhya Pradesh. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal. It is also eaten by Muslims during Ramadan and during the occasion of religious festivals.
6. Chutney :
Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different word ach?r applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid. The name chutney covers a wide variety of foodstuffs. The common element which makes them all chutneys is that they are added to meals to add flavour; the best English translation of chutney is relish. As such, they can be, and are, eaten with a wide variety of foods.
7. Pulse :
A pulse sometimes called a grain legume, is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food for humans and other animals. Included in the pulses are. dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen. To support the awareness on this matter, the United Nations declared 2016 the UN International Year of Pulses.The words bean, lentil, and pulse may refer to just the seed or to the entire plant.