Traditional Ludhiana Food
Cuisine is an integral part of any local culture, and no trip to Ludhiana is complete without tasting the traditional Ludhiana food. This directory offers information about the traditional dishes and drinks available in Ludhiana to help visitors better understand the local food culture and make an informed decision when trying them.
- Aloo tikki: mashed potato patties mixed with various herbs and spices and deep-fried in oil.
- Cauliflower Bhaaji: simmered cauliflower florets, chili peppers, canned tomatoes and spices.
- Egg Bhaji: boiled eggs, dumped in a sauce (basen flour, rice flour and spices) and fried.
- Egg Curry: boiled eggs cooked with potatoes, onions, tomatoes, green chili peppers and Indian condiments.
- Garlic Naan: traditional flatbread made of flour, water, yeast, sugar, salt, milk, eggs, butter and minced garlic cooked either in a tandoor or in a clay oven.
- Kulcha: Indian flatbread made from Maida flour, potatoes, onions and lots of spices.
- Makki ki roti: flatbread made from corn flour and cooked on a tawa.
- Palak Paneer: dish consisting of spinach and paneer cheese in a curry sauce.
- Roti: traditional bread made from atta flour cooked on a flat or slightly concave iron griddle (tawa).
- Dal makhani: boiled lentils cooked slowly with cream and butter.
- Mulligatawny: curry-flavoured soup made of basmati rice, cloves, turmeric, white peppercorns, cardamom pods, fresh coconut, chicken stock.
- Kachumber: salad made of raw ingredients (tomatoes, cucumbers, onions, lettuce, lime juice, salt, black pepper, sugar, vinegar and chili powder).
- Aloo gobi: simmered potatoes, cauliflower, garlic, ginger, onion, coriander stalks, tomatoes and cumin).
- Aloo Mattar: potatoes, green peas, tomatoes, gravy and spices.
- Amritsari Aloo: boiled young potatoes fried and stirred along with fennel and fenugreek seeds, chili powder, tumeric leaves and pureed tomatoes.
- Amritsari Fish: white fish fillets marinated in a batter made of besan, maida and spices and fried.
- Baingan Bartha: a vegetarian dish from the Punjab region of India and Pakistan.
- Chana masala: vegetable dish, fairly dry and spicy with a sour citrus note.
- Chicken Biryani: rice-based foods made with spices, rice and chicken meat
- Chicken Tikka: baked skewers pieces of chicken, cooked in a tandoor, after marinating in spices and yogurt.
- Choley: chickpeas cooked with chili peppers, onions, tomatoes, limes and spices
- Dahi Bhalle: yoghurt dumplings.
- Dal Amritsari: also as Sukhi urad dal represents a very nutricious vegetarian dish.
- Fish Pakora: the main ingredient is any kind of white fleshed, boneless fish (cod, shark).
- Fish Tikka: fleshy fish, marinated with aromatic condiments and cooked in a tandoor oven.
- Kadhai Paneer: is a specific Punjab curry, literally meaning "Paneer (Indian cottage cheese) cooked in a kadhai.
- Kadhi Pakora: fritters with yoghurt.
- Lamb Pickle: lamb stirred with chopped garlic, onions, ginger and aromatic condiments.
- Malai Kofta: Indian dumplings floating in a thick gravy.
- Murgh Makhani (Butter chicken): marinated chicken cooked in a tandoor and served with a sauce.
- Paratha: a flat-bread that originated from Punjab, India.
- Rajma: red kidney beans in a thick curry with lots of Indian spices.
- Rogan josh: aromatic lamb dish, also including ghee and spices.
- Rongi: black eyed beans pressure cooked with spices and vegetables.
- Saag Gosht: is a spinach and/or mustard leaf-based dish eaten in Pakistan and India.
- Samosa: maida, potato, onion, spices, green chili, cheese, meat.
- Sarson ka Saag: curry made from mustard leaves, garlic, green chilies, ginger and salt.
- Shahi paneer: creamy sauce made of paneer, cream, tomatoes and spices (chili, tumeric, garam masala).
- Tandoori chicken: chicken marinated with yoghurt and spices and cooked in a tandoor.
- Zeera Murg: cumin chicken.
- Gulab jamun: fried sweets made of buffalo milk, flour and dumped in sugar syrup flavored with cardamom seeds, rosewater, kewra or saffron.
- Imarti: deep fried circular sweets made of urad flour, sugar syrup and saffron.
- Jalebi: deep fried sweets with a crystallized sugary exterior and chewy texture.
- Kaju Barfi: sweets made of milk, sugar,dried fruits, mild spices, usually decorated with edible silver foil.
- Kalakand: sweets made of solidified, sweetened milk, cottage cheese, sugar, chopped nuts (pista, almonds), citric acid.
- Kulfi: traditional frozen milk-based dessert coming in various flavours.
- Kurmura Ladoo: made with peanut and rice.
- Malpua: deep fried Indian pancakes.
- Motichoor Ladoo: pearl shaped sweet (bengal gram flour, milk, baking powder, dried fruits, syrup and saffron milk).
- Pinni: ball shaped sweets made of wheat flour, ghee, sugar, milk and cardamom powder.
- Sheer korma: festival pudding made of milk, vermicelli and dates.
- Sohan papdi: dessert made of gram flour or besan, ghee, milk, sugar, water and cardamom seeds and prepared exclusively for festivities.
- Sooji Halwa: festive dessert made of sooji flour, ghee, water, sugar and cardamom powder.
- Keema Naan: naans stuffed with minced meat, ghee, butter, onions, garlic, ginger and cinnamon.
- Lassi: blended yoghurt, water and Indian spices with a multitude of varieties.
- Masala Chai: tea brewed with aromatic Indian spices and herbs.
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