From Phulkari Pulao to Mash di Dal This Festival Revives Punjab’s “Lost Cuisine”

A cuisine deeply inspired by the climate and agricultural culture, real Punjabi food consists mostly of well chosen, healthful meals. Despite the widespread misconception that Punjabi cuisine consists mostly of butter chicken, rajma, paneer gravies, and other dishes drenched in butter and ghee, traditional Punjabi meals are really rather nutritious and excellent for strengthening the body. We guarantee that you will be pleasantly delighted by what this 12-day gastronomic feast has to offer. Chef Hardev Singh created an outstanding table for “The Lost cuisine of Punjab” at Crowne Plaza, Greater Noida, bringing alive the agricultural history.

Savory dishes like the smoky “Khyber Pakhtunkhwa Charsi kebab,” the well-known vegetarian dish “Mongre Aloo di Sabji” from Punjab made with the traditional “chaati” utensil “Chaati da Kukkad,” the flavorful “Phulkari Pulao” with its abundance of dry fruits, and the rich “Alsi di Panjiri” and kheer cooked in sugarcane juice are just waiting to be savored. There are several more meals that will expose you to Punjab’s rich and varied culinary history. “Gur Sharbat” is among this varied menu’s most stunning offerings. This drink, which is also really simple to make and has the ideal balance of flavors, will increase your antioxidant intake and facilitate better digestion.

Arbi ke kebab, Rara soya chaap, and Adrak tamatar ki sabzi will wow your palette, even though Punjab is mostly known for its non-vegetarian cuisine. Chicken Charsi Kebab and Arbi ke Kebab make up for the flavorless mutton seekh kebab. The Mughal and British influences on Punjabi cuisine brought meat dishes, which are reflected in the chef’s carefully chosen menu. Traditionally, Punjabi food was vegetarian. Every dish for vegetarians is delicious. You have to trust a non-vegetarian lover when they write that.

Chef Hardev continues, “I wanted to curate a menu which speaks of true Punjabi roots,” as he revives the ancient recipes of Punjab. I made chaati da kukkad using chaati I had at home to provide real flavor. I wanted to show food enthusiasts a side of Punjab that hasn’t been fully discovered yet since I’ve always believed there is so much more to Punjabi cuisine than simply dal maakhani and butter chicken.”