The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.
Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka + korma, and my favorite: baigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.
Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.