Jalandhar, a city deep-rooted in the heart of Punjab, is steeped in rich culinary tradition. The food history of Jalandhar reflects a strong influence from the agricultural lifestyle, as Punjab is popularly known as the 'Granary of India'. The fertile land results in an abundance of wheat, rice, and dairy products, making these ingredients staples in their cuisine. Jalandhar's food is characterized by its hearty flavors, generous use of ghee (clarified butter), and an emphasis on vegetarian cuisine due to the significant Sikh population adhering to vegetarian diets. Traditional methods like slow-cooking in clay ovens known as 'tandoors' are still very much a part of the city's culinary practices.