No Punjabi has ever treated the two square meals as a daily chore. His ancestors considered eating a sacred ritual. The emphasis has traditionally been on robust food, grains and vegetables in their basic for, prepared with the simplest of ingredients and basic techniques. The food continues to be robust with a premium on quality and purity. This is what the undivided Punjab took pride in. Punjab- this side of the border or that-is situated at the crossroads of the Silk Route. This allowed the Punjabis-Sikh, Hindu and Muslim-to imbibe diverse culinary influences. They tasted the best of the rest before anyone else on the sub-continent. The proximity with Persia, Afghanistan and Central Asia also gave them a taste for fresh and dried fruits and exotic nuts. The Partition brought an unprecedented influx of Punjabi refugees-and introduced the rest of the nation to Punjabi food, perhaps not always in its pristine form. As soon as those displaced found their feet, the restauratization of the nation began. They spread all over the country, carrying with them their preferences in food and cooking techniques. The modern Punjabi is an intrepid traveler and an adventurous entrepreneur. In the course of his globetrotting, he has acquired the taste for the exotic. The contemporary Punjabi repast aspires to be subtle and sophisticated. With the world shrinking and everyone’s appetite for new culinary experiences growing, the Punjabi genius for creative cooking is at the forefront of a grand revival of Indian cuisine. This book is the first of a series of books that will showcase classic cooking from different regions of the country.
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