From Murgh Makhani to Butter Chicken Momo: the Punjabi food revolution
- Shivangi Angra
- Jul 23
- 5 min read
Updated: Aug 14
From mustard fields to fusion plates—Punjabi food may change its look, but it never leaves its roots behind.
Punjabi food is the soul of the culture—the bold, smoky flavours of Majha, the butter-soaked comfort of Malwa, and the global flair of Doaba’s NRI experiments—changing taste and style from district to district. Imagine a chilly breeze in a mustard field, the smoky scent of tandoor wood rising into the winter sky, and a cup of hot piping chai. The rev of a tractor at dawn, the celebratory sound of wedding dhols, and Biji’s hands casually tossing in spices in saag along with making Makki ki roti—that’s Punjab.
Regional fare-sheer opulence
Majha is the tandoor capital, known for smoky kebabs, fish tikka and the ever-famous Amritsari kulcha, a popular Indian bread. Moving towards Malwa—think spicy chicken curry, and Ludhiana’s robust masala chaap. In Doaba (Jalandhar, Hoshiarpur), you’ll find paneer spring rolls next to sarson da saag, a mustard-rich green curry. Then there’s Puadh, the lesser-talked-about region around Patiala and Ropar—home of the Patiala peg and dishes like saag meat and meethi roti. The never-ending love for butter, spice, and boldness holds them together firmly.
Culinary heritage and influence
In the rural kitchens of Punjab, it’s sarson da saag, Makki di roti te lassi that rule the plate. But here’s a twist—that creamy dal tadka and rich kadhai paneer you dream about? Not quite born in the pind. The tandoor, for instance, the clay oven that gives tandoori roti, naan, kulcha, and the OG tandoori chicken is the Afghan gift to the Punjabis. Along with smoky seekh kebabs, shami kebabs, and chapli kebabs, Afghans also introduced the heavy use of animal fats like ghee and marrow in cooking. Their style was all about rich, high-calorie, slow-cooked meats—a philosophy that Punjab lovingly adopted and made its own.
Mughals were next in line—the authentic luxury foodies. Mughlai cuisine brought with it dishes such as Rogan Josh, shahi paneer, mutton korma, chicken rezala, and the opulence of dum-cooked biryanis. Gravies were thickened with onion-yoghurt purées, cashew and almond bases. Even the word shahi? Straight out of the Mughlai cuisine. From galouti kebabs to scrumptious desserts like firni, shahi tukda, and kulfi, often garnished with silver or gold vark for that royal flair, Mughals get all the credit.
And believe it or not, that tangy tomato in tadka? The technique of using it in slow-cooked, masala-heavy gravies has Persian fingerprints all over it—from pulaos to rich gravies and dessert styles with dry fruits, rose water, and that signature sweet-sour balance.
Dhabas and Langar - symbols of community, resilience and hospitality
Along with these past influences, the Partition of 1947 also left a deep impact. But this time, it wasn’t about recipes—it was about people. Life of the Punjabi highways—dhabas were roadside carts that used to prepare food for refugees after the partition. Later, these carts received a high footfall from truck drivers, making them the present-day dhabas. The truck drivers took a halt for a quick meal and chai. Dhabas breathe the quiet legacy of the trauma that people of Punjab had undergone. The Pakistani Punjab also shares the culture of dhabas among many other similarities.
No discussion of Punjabi food is complete without the mention of langar. The free community meal is served in Sikh Gurdwaras. A practice of kindness and love was followed religiously for 500 years. From pind gurdwaras to the grand Harmandir Sahib (Golden Temple) in Amritsar, everyone is welcomed graciously, irrespective of any discrimination. Devotees sit on the floor, thereby creating an atmosphere of humility. The menu remains simple: dal, roti, sabzi, kheer and some tangy pickles on the side, of course. How can we not mention kada prasad, a wholesome dish made with clarified butter, sugar and wheat flour.
The food is cooked by volunteers. The tradition comes from the Sikh teachings of seva (selfless service) and sangat (community). It is a cultural anchor and a religious ritual, meant to nourish the soul. Food in Punjab is more than consumption—it’s a connection. In a world that charges extra for "hospitality," langar proves that the most generous meals are served without a bill but with folded hands and open hearts.
Punjabi food beyond borders- the fusion of flavours
The Punjab we live in today used to be a part of a unified land, connected through similar values as well as flavours. The food on the other side of the border in Pakistani Punjab carries the same depth, along with slight differences in spice, meat preferences, and preparation. Dishes like Murgh Chhole—a gravy-heavy chicken and chickpea delight—Chukandar-e-Gosht, and Chapli Kebabs are heavy on the usage of oils and meat.
Punjabi food didn’t vanish post-partition; rather, it was adapted. In India, it leaned into dairy, vegetarian dishes, and spices. In Pakistan, it carried forward the legacy of meat-based dishes, preserved via less fusion and more traditional recipes. As Punjabis settled across the world, their taste buds didn't lose their roots—they just grew new branches. Fusion food is the modern twist where Punjabi flavours meet global twists.
Take Indian Palace, a family-run restaurant in Delaware, USA, which has been serving Mughlai and tandoori dishes since the 1960s. The owner tells Unstash, “Alongside desi people, the British were the earliest regulars. But today, people from various backgrounds come over. Some visit in search of a new favourite and others follow word of mouth.”
When asked about the evolving palate of their customers, “Dishes like aloo gobi have become vegan favourites, chai is requested across ethnicities, and halal preferences have reshaped the menu in a significant way.” Their bestselling fusion dish is a rich, melt-in-mouth spinach-cheese curry that blends a leafy base with Western creamy textures.
From food trucks in Delhi to quiet diners in Delaware, Punjabi food has crossed borders without losing its essence. Whether it is Butter chicken momos, paneer tikka tacos or Amritsari fish burgers, Fusion food reflects how cuisine evolves. Cafés in Amritsar are experimenting with ‘chaat charcuterie’, Sarson da saag ravioli and lastly Butter chicken momos—Delhi's innovation. Drinks have joined the remix, too. Some fusions feel fresh and exciting, while others just feel like butter chicken being forcefully thrown into every recipe. Over time, Punjabi food has boldly reinvented itself. Yet no matter where it goes, it always carries a bit of pind in its soul.