I grew up in small city in Punjab, North of India. Punjab as many of us know is land of dance, rich culture and fabulous food. Growing up I have seen my family get togethers and the attraction of these get together was always food with flavors and dance.

Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. It is heavily influenced by the agriculture and farming lifestyle, a culinary treasure. Punjabi food is a lot like Punjabis - rich, robust and full of life. Bold textures and hearty ingredients are what make Punjabi cuisine so popular across the world.

It is believed that the 'tandoor' originated in Persia and was introduced to India by the Arabs. Back in the day, people living in the Punjab region were the first ones to learn the art of cooking with the tandoor. One is a special form of tandoori cooking that is now famous in other parts of India, USA, UK, Canada, Hong Kong and in many parts of the world.

Distinctively Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).