10 months ago
Punjabi Cuisine's Evolution Explored Through Tasting Menu
Imagine a food journey through time in Punjab!
This special dinner takes you from ancient times to today, showing how Punjabi food changed.
It includes dishes from the Indus Valley, showing the influence of invaders and even the Green Revolution.
You'll try barley, which is an ancient grain, and see how ingredients like corn came to be used.
The dinner aims to show how the people of Punjab adapted and created the delicious food we know today.
A tasting menu at Ikk Panjab in Delhi will explore the evolution of Punjabi cuisine.
The menu will trace the cuisine's history from the Indus Valley Civilization to the Partition.
The story of Punjabi cuisine reflects the region's resilience and adaptation.
The menu features barley, a grain used in ancient times, as a primary ingredient in one course.
The dinner aims to break stereotypes about Punjabi food, such as focusing on butter chicken and dal makhani.
- Who
- Dr. Kurush Dalal and Ikk Panjab are hosting the dinner.
- What
- A tasting menu tracing the evolution of Punjabi cuisine.
- Where
- Ikk Panjab in Delhi.
- When
- Later this week.
- Why
- To break stereotypes and showcase Punjabi cuisine's history.
Key facts
- Event Type
- Tasting Menu Dinner
- Focus
- Evolution of Punjabi Cuisine
- Chef/Organizer
- Dr. Kurush Dalal, Ikk Panjab
- Location
- Ikk Panjab, Delhi
- Cuisine Origins Explored
- Indus Valley Civilisation, Partition
- Key Ingredients
- Barley, sesame, ghee
Quotes
Dr. Kurush Dalal
Food historian and anthropologist
“Punjabis, by sheer dint of hard work, have turned it into a land of grain, ghee, milk and prosperity. So, the story of Punjabi cuisine is also a story of blood, sweat and tears. It is a story of people who are very closely linked to the soil and who have adapted every time a curveball has been thrown at them”
livemint.com
“Today we speak about sarson da saag and makai ki roti, but makai (corn) is not even 200 years old. It was introduced by the British and farmers realised they were getting better yields from makai. The Harappans cultivated barley. Barley also finds a mention in the Rig Veda”
livemint.com