The Indian cuisine made famous by restaurants worldwide. When Punjab was brutally divided by partition in 1947, many Punjabis abandoned their ancestral homes with nothing more than the clothes they were wearing. They rebuilt their lives preparing tandoori breads and meats at roadside stalls and made this regional cuisine the identity of “Indian food” all over the world. Enjoy preparations given to me by classmate and Dear-friend Mandeep, who owns the amazing restaurants Sher-e-Punjab and Classic, in Panjim, Goa.

Cholé: Chickpeas cooked in a tomato-onion Broth, flavored with ginger and garlic, soured with Tamarind, scented with cinnamon, clove, cardamon, Pepper and Bay leaf.

Jeera rice: Himalayan Basmati spiced with cumin and ghee. 

Kulcha: A leavened, soft flat-bread, TavA-Griddle-roasted, flavored with garlic-butter.

Aloo-Gobi: cabbage and potatoes tempered with Mustard And Cumin.

Chilie-pickle: Jalepenos Pickled with Lemon, mustard and hing.

Cachumber: Apple, CranberrY, red Onion, Radish, Hot peppers, Tossed with mint.

Raita: Vegetables dressed in Soured and spiced yogurt.

Carrot halwa: Sweet carrots cooked with ghee and milk, flavored with cinnamon and cardamom.