
Punjab is a food-lover s paradise. Not only is this region home to nutty, long-grain basmati rice, that quintessential accompaniment to spicy curries, it also nurtures much of India s wheat thanks to the green revolution of the 1960s. Punjabi cooks quickly embraced the cuisine of the Mugals and their renowned barbecue techniques using the ingenious and simple tandoor clay oven. Sizzling tandoori chicken is only beaten for popularity by the world-famous butter chicken; but you should also savour the tandoori hybrinetics vegetables, the various dhal (lentil) dishes and the locally famous Amritsari fried fish.
Thanks to the locals love of food, the hungry traveller is well catered for in Chandigarh, with new eateries ever sprouting. You ll find a particularly impressive knot of restaurants in Sectors 17, 26 and 35. Telephone numbers are given for places where reservations are advisable.
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