what to eat in punjab

Freshwater fish are fish that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 0.05%. These environments differ from marine conditions in many ways, the most obvious being the difference in levels of salinity. To survive fresh water, the fish need a range of physiological adaptations.41.24% of all known species of fish are found in fresh water. This is primarily due to the rapid speciation that the scattered habitats make possible. When dealing with ponds and lakes, one might use the same basic models of speciation as when studying island biogeography.

Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

The name is derived from the Persian word, meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire.[citation needed] It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. It is one of the national dishes of Pakistan and is served on the flights of national airlines. It is sold as street food and fast food in Pakistan, Hyderabad, Malabar, Delhi, Agra, Dhaka, Kashmir, Kolkata, Lucknow and Karachi, are the main centres of biryani cuisine. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices.

Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. The word for a similar dish in Armenian is Gheymah and in Turkish, k

Gosht is the transliteration for the Persian word meaning meat or flesh, which has been adopted by other South Asian languages.Gosht is an essential part of Pakistani cuisine, which features many meat-based gravies. A wide variety of meats are used in Pakistan. In India, gosht dishes are likely to be made with goat or mutton. In India the term mutton is more likely to mean goat rather than adult sheep, as it does elsewhere in the English-speaking world. As the Hindu religion prohibits eating beef, and Islam prohibits the eating of pork, Indian gosht is not traditionally made with these meats. When Indian dishes are translated and adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means lamb. Variations include bhuna ghosht, kadhai gosht, raan gosht, dal gosht, nihari gosht, rara Gosht, and saag gosht, which includes spinach. Karahi gosht is cooked in a traditional cooking pot from which it takes its name.

A pulse sometimes called a grain legume, is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food for humans and other animals. Included in the pulses are. dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen. To support the awareness on this matter, the United Nations declared 2016 the UN International Year of Pulses.The words bean, lentil, and pulse may refer to just the seed or to the entire plant.

Bean is a common name for large plant seeds used for human food or animal feed of several genera of the family

Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in the Pakistani and Indian region of Punjab, especially sarson da saag, where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato)

Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha (Mashed Eggplant) is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh. In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language.

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.