Regional Indian Cookery – The Punjab

| Total Words: 597

The Punjab is situated in eastern India and is divided by the Indian/Pakistani border. It is very fertile because of the rivers that cross here and as a consequence, agriculture is central to the economy. Wheat accounts for a large proportion of the crops, along with corn, mustard greens, sugar cane and rice.

Buffalo milk which is 3% higher in fat than cows milk, is also important to the Punjabis, who are not prey to worries about cholesterol. Every bit of the buffalo milk is used in some way or other. Some is used in tea or evaporated into a much thicker richer milk known as bhadoli, which in turn is set into yoghurt. The thick cream will be removed from the top of the yoghurt and churned into butter. Some of the butter will be saved as is and the rest will be warmed slowly and turned into ghee (clarified butter) by pouring off the clear butter and discarding the solid sediment. Yet more of the milk will be made into paneer, the Indian equivalent of cottage cheese. The milk is boiled then curdled by adding lime juice then strained of whey, leaving the curds which can be shaped into solid rounds.

The Punjab is predominantly Sikh, being the home of the...

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