Punjab Street Food

5 dishes in India

5 street foods from Punjab, India: Amritsari Kulcha, Punjabi Lassi, Amritsari Fish, Tandoori Chicken and Chur Chur Naan. Each one has its own page with the story behind it and what to look for.

Street foods of Punjab

Tandoor Classic · Stuffed Flatbread Amritsari Kulcha Amritsari vendors often crush the finished kulcha between their palms just before serving, breaking up the crisp layers so they soak up the butter. A leavened maida dough is stuffed with spiced mashed potato, then pressed onto the inner wall of a clay tandoor and baked until blistered and smoky. Vendors split it open, load it with… Dairy Stand Classic · Churned Yogurt Drink Punjabi Lassi Amritsar's lassi stalls are known for serving it so thick that it needs a spoon as much as a straw, topped with a slab of malai (clotted cream). Yogurt is churned with water or milk into a thick, frothy drink, salted or more often sweetened, and served ice-cold in a tall glass or a disposable clay kulhad. Roadside dairy stalls… Riverside Fry · Carom-Spiced Fish Amritsari Fish Carom seeds (ajwain), not chili, define its flavour, giving the batter a sharp, thyme-like note that sets it apart from other Indian fish fries. Chunks of fresh-water fish are marinated in a gram-flour batter seasoned heavily with carom seeds and finished with chaat masala, then deep-fried until the crust turns deep golden… Partition Legacy · Clay-Oven Chicken Tandoori Chicken Its restaurant form is credited to Moti Mahal, opened in Delhi by Partition refugees from Peshawar, whose regulars reportedly included Jawaharlal… Chicken is slashed to the bone, marinated in yogurt and spices, and skewered vertically into a clay tandoor where it chars over live coals in minutes. It's a fixture of Punjabi dhabas and… Amritsar Stall · Crushed Butter Naan Chur Chur Naan Vendors don't just serve the naan — they smash it apart by hand right at the counter, working in ghee until it turns into a crumbled, buttery pile… A soft tandoor-baked naan, sometimes stuffed with paneer or dal, is pulled hot from the clay oven and crushed by hand on a griddle with a generous ladle of ghee until it breaks into…

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