The winter soul food of Punjab: slow-cooked mustard greens, simmered with spices, and paired with cornflatbread. Best enjoyed with white butter and jaggery on the side. 1)
Originally made with whole black urad dal and red kidney beans, slow-cooked overnight with ghee and cream — rich, earthy, and rooted in Punjabi dhaba culture. 2)
A traditional soup made from trotters (goat or lamb feet), slow-simmered with ginger, garlic, and warming spices. Used as a strength tonic and winter comfort food. 3)
A lesser-known, rural dish: grated fresh corn sautéed with green chilies, ginger, and ghee — sometimes topped with crushed paneer or nuts. 4)
Spiced river fish marinated in ajwain (carom seeds), gram flour, and mustard oil, then flash-fried. Crisp outside, juicy inside — a signature of Amritsar’s street food scene. 5)
Handmade sun-dried lentil dumplings (wadiyan) cooked in a spicy potato gravy. Often prepared in the winter or when vegetables are scarce. 6)
A wholesome, energy-packed sweet made from whole wheat flour, khoya, ghee, nuts, and edible gum. Traditionally eaten in winter for strength. 7)
Roasted over open flame for a smoky flavor, the eggplant is mashed and mixed with onions, tomatoes, and mustard oil — a rustic, peasant favorite. 8)
Buttermilk churned in a traditional clay pot (chatti), topped with cream and served in large metal tumblers — refreshing and deeply satisfying. 9)
A tangy black chickpea curry, often cooked with tamarind or dried mango powder, typically served with rice or missi roti during fasting days. 10)
Thick, crispy flatbreads stuffed with spiced fillings, baked in a tandoor and topped with butter. It's a full meal by itself — especially with a side of curd. 11)
Creamy, ground rice pudding served chilled in unglazed clay pots, infused with cardamom, rose water, and pistachios. The earthenware adds aroma and coolness. 12)
A tangy yogurt-based curry with soft, spiced gram flour dumplings, slow-cooked and best enjoyed with plain rice. The tadka (tempering) on top is crucial! 13)
Sweet-tart preserves made from amla (Indian gooseberry), carrot, or raw mango, with jaggery and spices — served medicinally or as a condiment. 14)
A sacred offering made with whole wheat flour roasted in ghee, sweetened with jaggery or sugar — thick, warming, and served in Gurdwaras as Karah Prasad. 15)