The food of Punjab has a rich history deeply ingrained in the agricultural lifestyle of its people. Known as the "breadbasket of India", Punjab is famous for its fertile land which produces an abundance of wheat, rice, and dairy products. This abundance is reflected in the hearty and robust flavors of Punjabi cuisine. The cuisine has evolved over centuries and has been influenced by various cultures, including Mughal, Persian, and Afghan, which introduced a variety of spices and preparation methods. Dishes are often characterized by their rich and buttery flavors, with an emphasis on vegetarian as well as non-cow meat (such as chicken, mutton, and fish) preparations. Traditional cooking methods like the tandoor (clay oven) originated here and are now popular worldwide.
