REGIONAL FOOD

PUNJABI:-Possibly the most famous Punjabi contribution to Indian food is the tandoori style of cooking. This method uses large earthen ovens that are heated to high tempreatures using coal fires. Once hot, many types of meat, breads, or vegetable dishes may be cooked inside. This method gives food a distinctive flavour and seals in the aroma of the stem. Many people in Punjab eat some meat. Thus, the state has developed many chicken and lamb dishes that are coated in spicy onion and mustard or sweet cream sauces. This is though to be an influence of the Mughals during their time of India. Milk products such as yoghurt lassis and fresh cheeses are also an important part of the Punjabi diet, as are pulses and wheat.

GUJARATI:-Gujarati food is mainly vegetarian. The staple grain of the area is millet, with wheat as a secondary grain. Other products include peanuts, sesame and many types of vegetables. Pulses are very important in this region as a source of protien, whether as a side dish or made into soups called dahls, as the majority of the population does not eat meat. Gujarati food is usually served as a"Thali"meal, meaning that all items are served at once on a large plate. A traditional thali inlcudes two vegetables cooked with species, dahl, a flatbread, rice, pulses, and a sweet. There are also simple meals of mild rice and lentils known as "Khichdi" served with a lightly spiced buttermilk or yoghurt soup called Kadhi.