Punjabi
Articles about punjabi in the UK curry industry
Recipes
Punjabi Sarson da Saag and Makki di Roti: Winter on a Plate in the Land of Five Rivers
Sarson da saag and makki di roti are the definitive winter meal of Punjab: slow-cooked mustard greens with spinach and bathua, partnered by golden cornmeal flatbread and finished with white butter. Here is how it is made and why it matters.
BCN Admin
Recipes
Amritsari Fish and the Tandoori Roots of Punjabi Restaurant Cooking
Crisp, gram-flour-battered Amritsari fish is one of Punjab's great street-side pleasures, born of dhaba culture and the same tandoor tradition that shaped the British curry house. Here is how it is made and why it matters.
BCN Admin
Recipes
Kulcha vs Naan: Amritsari Stuffed Kulcha and the Tandoor Bread Family Tree
Naan and kulcha both come from the tandoor but they are not the same bread. Here is how the crisp, stuffed Amritsari kulcha differs from the soft leavened naan, and where each fits on the tandoor bread family tree.
BCN Admin