what to eat in punjab

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Colocasia esculenta

What to Eat in Punjab

A variety of Punjabi dinner cuisines; left to right: Aloo gobi, Seekh Kehbab, and Beef Karahi.
Colocasia esculenta

Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables whose many names include taro and eddoe. It is believed to be one of the earliest cultivated plants.Rhizomes of different shapes and sizes. Leaves up to 40?24.8 cm, sprouts from rhizome, dark green above and light green beneath, triangular-ovate, sub-rounded and mucronate at apex, tip of the basal lobes rounded or sub-rounded. Petiole 0.8 -1.2 m high. Spathe up to 25 cm long. Spadix about 3/5 as long as the spathe, flowering parts up to 8 mm in diameter. Female portion at the fertile ovaries intermixed with sterile white ones. Neuters above the females, rhomboid or irregular oblong. Male portion above the neuter. Synandrium lobed, cells 6 or 8. Appendage shorter than the male portion.

Sweet Lassi
Halwa poori
Chana masala
Freshwater fish
Butter Chicken
Aaloo da Prantha
Tandoori Chicken
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