1. Bean :

Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family

2. Chicken :

Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major world wide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. In the developed world chickens are usually subject to intensive farming methods.

3. Sweet Lassi :

Lassi is the favourite drink of Punjabis. It is made from beaten curd and milk. It is a healthy drink as it does not contain any artificial flavours. It is usually served in tall steel glasses. A glass of thick and creamy lassi can be had with breakfast or lunch or even otherwise. It is believed that lassi induces sleep. So beware when you have it during working hours.

4. Rajma Chawal :

Rajma is one of the favourite main course dishes of all Punjabis irrespective of age. It is served with steaming hot boiled rice called chawal. It is very popular for most of Punjabi families on weekends. Rajma is rich in iron and protein while rice is rich in carbohydrates. Therefore it is a wholesome meal.

5. Sheer khurma :

Sheer Khorma or Sheer Khurma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in Pakistan, India and Bangladesh. It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer is Persian for milk and Khurma is Persian for dates. This dish is made from dried dates. This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.

6. Samosa :

A samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to South Asia (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney. With its origins in Uttar Pradesh, they are a popular entree appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.