North India · Punjabi
Punjab.
Phulkari fields. The langar of the Golden Temple feeds 100,000 a day, regardless of faith.
ਸੱਤ ਸ੍ਰੀ ਅਕਾਲ। ਪੰਜਾਬ ਦੀ ਮਿੱਟੀ ਵਿੱਚ ਪਿਆਰ ਹੈ।
Sat Sri Akaal. Punjab di mitti vich pyaar hai. — Greetings to the eternal. There is love in the soil of Punjab.
The heartbeat
Today in Punjab.
Today's line
A new line lands at sunrise
Our editors and AI write one warm sentence about today, every morning.
Panchang
Auspicious window today
Live tithi, nakshatra and shubh muhurat for Punjab powered by Anna Chakra Panchang.
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The most loved post from the Punjab hub in the last 48 hours. Scroll to Community to read it.
The soul
Why Punjab matters to Bharat.
The land of five rivers cooks with butter, charcoal and a generous hand. Tandoor breads, slow-simmered dals, and the gospel of hospitality.
Famous For
Pinned places & monuments.
- 1Golden Temple, Amritsar
- 2Wagah Border
- 3Qila Mubarak, Patiala
Capital
Chandigarh
Language
Punjabi
Cuisine lineage
Punjabi. Tandoor, ghee, dairy
Region
North
Sub-regions on the plate
Majha
Amritsari kulcha, fish tikka, langar dal of the Golden Temple.
Malwa
Sarson da saag with makki di roti, sweet lassi, jaggery in everything.
Doaba
Pinni, kadhi pakora, the diaspora kitchen of Jalandhar travelling to UK and Canada.
A line of history
Partition cleaved Punjab in two. The food carried the memory: Amritsari kulcha kept its tandoor on this side, Lahori chargha kept its grill on that side. Every Punjabi recipe is a ferry between the two.
Ludhiana to Southall, Jalandhar to Brampton, Patiala to Melbourne. The Punjabi kitchen is global because the people are.
The table
10 plates that speak for Punjab.
Sarson da Saag with Makki di Roti
ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ
Slow-cooked mustard greens finished with white butter. Winter on a plate.
Amritsari Kulcha
ਅੰਮ੍ਰਿਤਸਰੀ ਕੁਲਚਾ
Tandoor-bubbled bread stuffed with masala potato, cracked open with chole.
Butter Chicken
ਮੱਖਣੀ ਮੁਰਗ
Tandoori chicken rescued in tomato-cream gravy. The dish that travelled the world.
Dal Makhani
Black urad simmered overnight, finished with butter. Patience as a recipe.
Chole Bhature
Fluffy fried bread with spiced chickpeas. Sunday morning, every diaspora kitchen.
Lassi
ਲੱਸੀ
Hand-churned curd, sweet or salted, served in heavy brass tumblers.
Pinni
Whole-wheat, ghee, jaggery and dry fruit. The mother's gift before a long winter.
Fish Tikka (Amritsari)
Sole or singhara fish, ajwain-marinated, gram flour battered, deep fried.
Kadhi Pakora
Yoghurt-and-besan curry with onion fritters. The everyday lunch.
Langar Dal
ਲੰਗਰ ਦੀ ਦਾਲ
Slow-cooked maa di dal served free to over 100,000 people every day, regardless of faith.
Signature ingredients
- Mustard greens
- Maize
- White butter
- Tandoori spice
Festivals on the plate
- Baisakhi
- Lohri
- Gurpurab
- Hola Mohalla
The hospitality
Punjab kitchens, near you and around the world.
Restaurants, dhabas, hotels, caterers and home chefs serving Punjab food, ranked by the Satkar Standard hygiene and hospitality framework.
Map
Discover by location
Mapbox-powered map of every certified and verified kitchen in this state, filterable by Satkar tier.
Hidden gems
Curated by Clove9 Nexus
Editorial picks from the AI editorial team, signed off by a human reviewer with provenance.
Home chefs
Community kitchens
Tiffin services, festival caterers and home chefs from the diaspora. Hygiene-checked.
The community
Where Punjab talks to Punjab.
A social home for posts, photos, recipes, festivals, family memories and questions. Open to everyone signed in. Each post is checked by AI for safety and on-topic-ness, then visible to all.
Sign in to share a memory, photo or recipe from Punjab.
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The mission
World-class hygiene, free for every kitchen.
Our promise: lift the hygiene standard of Punjab kitchens to the best on earth — no kitchen left behind. Free training, free certification path, public scoreboard.
The calendar
The Punjab year, plate by plate.
Festivals aligned with the Anna Chakra Panchang. Each one carries the dish that defines the day.
Lohri
13 JanuaryBonfire harvest festival. The first new mustard of the season is offered to the flame.
On the plate: Til-gud rewri, gajak, makki di roti, sarson da saag
Baisakhi
13 or 14 AprilFounding day of the Khalsa. Wheat harvest. The Punjabi new year.
On the plate: Sweet rice, kheer, kara prashad, langar feast
Hola Mohalla
Day after Holi (lunar)Anandpur Sahib martial gathering of the Nihang Sikhs. Three days of poetry, sword, and shared food.
On the plate: Langar of dal, kadah prashad, badaam sherbet
Gurpurab (Guru Nanak)
Kartik Purnima — see PanchangThe birth of Guru Nanak Dev Ji. Gurdwaras open all night, langar never stops.
On the plate: Kara prashad, langar, nagar kirtan sweets
Teej
Sawan (monsoon, lunar)Monsoon festival of women. Swings in the courtyard, songs of separation, sweets of homecoming.
On the plate: Gughni, malpua, ghevar, peera
Karva Chauth
Kartik Krishna ChaturthiDay-long fast for the husband's long life. Broken at moonrise with the husband's hand.
On the plate: Sargi (pre-dawn meal of fenian, mathri, dry fruit)
The civic desk
Connect to the system that runs your state.
One tab to reach state tourism, FSSAI offices, food safety officers, government schemes and verified news. Source-linked. Apolitical. Useful.
The legacy
Our history is not in books. It is in the kitchen.
Master chefs and culinary lineages of Punjab. Sourced, cited, remembered.
Kundan Lal Gujral
Delhi
Moti Mahal, Daryaganj (Peshawar refugee, 1947)
Invented butter chicken and dal makhani in a Partition refugee tandoor. Every Indian restaurant in the world stands on his shoulders.
Jiggs Kalra
Mumbai · Punjab roots
The chronicler of the Punjabi kitchen
Wrote down what the dhabas only ever spoke. His Punjabi Grill cookbook is the definitive text on tandoor cuisine.
Vikas Khanna
Amritsar · New York
Lawrence Garden, Amritsar to Michelin in New York
Took langar values to fine dining. Cooked for the Pope. Still says his greatest meal was at the Golden Temple kitchen.