Queen bee of cuisines

LIVING IN THE KITCHEN

There are enough dhabas and fast-food joints in Bangalore that boast of “only authentic” Punjabi cuisine. So much so that we are more than familiar with terms like tengri kebab, and tikka  masala, and can confidently ask for the “sarson ka saag di makki di roti.”

Be it the eclectic tastes of the urban youth or their ever-widening pockets, there is always room and appetite to whet many a kind of cuisine. Bangaloreans stand apart in this league, thanks to a wide circle of friends of mixed races and cultures. There is always a new dish to try out or a restaurant to visit.

So what is it that makes Punjabi cuisine authentic and diverse in nature? Their masala, tadka, sweet lassi, and deep fry technique, of course. Don’t be deluded by these fancy names and rich presentation. All you need to know are the basics to try and achieve a dish or two of your very own Punjabi khana.

Life of the party

The masala holds the key to getting Punjabi cuisine right. A simple combo of onions, garlic, ginger and salt — the foursome almost always show together and are never left out of any curry-based delicacy.

“The masalas — onion, ginger, garlic and spices  — are very important to Punjabi cuisine. The masala forms the base for most dishes. And it is always fried deep,” says Meera Sachdev, a homemaker in Bangalore.

The tadka is another concept that Punjabis have loaned other cuisines.  From the dal makhani to khadi, curry-based dishes are almost never served up without the quintessential tadka.

Fact: Tadka is a generic term which refers to adding spices to hot oil or ghee and then adding this almost complete gravy as garnish. This can be customised, based on taste and requirement. A typical Punjabi tadka is made in clarified butter or ghee and never in oil.

The parantha, stuffed with seasonal vegetables, fried on a pan, baked in a tandoor ideally, is yet another signature Punjabi staple. These are usually served stuffed with aloo, mint, meat mince or white radish (mooli). “This is standard in every household.  The parantha is always stuffed extra for better size. Though only in restaurants do you find a dollop of butter on the paranthas.  This step is given a miss while eating at home,” says Anuradha Govind, a Punjabi restaurant owner in South Delhi.

Amritsar’s biggest contribution to the table has been the sweet lassi. The saffron-mixed buttermilk (lassi) of Amritsar, is traditionally a rich drink, served cold, before the start of every meal. Boiled with almonds, pistachio and dry-dates in winters, the mix is boiled into a thick liquid and when solidified into a banana-shaped mould in the form a kulfi makes for a sweet dish too.

Why fry?

Using oil to bring out certain flavours is a known practice with most Punjabi dishes. “While preparing a chicken tikka or a rogan josht, the two most important steps are marination (using curd mainly) and frying.  Frying allows for better flavour, the crunchy texture that it brings to the meat is unmatched in taste,” adds Anuradha.

“Punjabis are known to fry everything — be it a brinjal for a dry vegetable dish for lunch or meat, as in a beef nihari. We like to marinate, roast, and deep fry all that we put on to the porcelain,” says Jiggs Kalra, head chef of the newly-opened restaurant, Punjab Grill in Bangalore.

The chef also explains why it is important to serve rich cuisine at his restaurant. “While it is quite common that Punjabi cooking techniques are used in many households, we want the food at Punjab Grill to reflect the state through our food. Which is why there is that extra butter slapped on rotis, or the way salmon is marinated in a tikka masala, using fusion cooking as a means to provide something rich”.

Last of all, is the level of spice that leaves Punjabi cuisine unmatched in taste. Never will one find a dish bland or minimal in flavour.  The cuisine screams of heavy spice and flavour. The generous sprinkling of garam masala and aam choor (dry mango powder) is a trademark of any Punjabi dish.