What unites India? Food and cricket top the list, closely followed by Bollywood and others. When it comes to food, you ought to agree that nobody celebrates it better than the Punjabis. The land of five rivers and its food always tops our list of hearty, tummy-filling and celebratory Indian food.
When it comes to cricket, it would only be fair that we mention the Lions of Punjab aka Kings XI Punjab. One of the oldest franchises in Indian Premier League history that has been part of the tournament ever since its inception, the ‘sahejado ki team’ have been balle balle-ing their way on to the pitch and our hearts.
Kings XI Punjab was founded in the year 2008, the franchise was then bought by the Dabur group’s Mohit Burman, the Wadia group’s Ness Wadia, Bollywood star Preity Zinta, and Saptarshi Dey of the Dey & Dey Group. With two lions on their logo—one representing Maharaja Ranjit Singh, founder and maharaja of the Sikh kingdom of the Punjab and the other, Maharaja of Patiala, Bhupinder Singh, the first Indian captain to lead the Indian cricket contingent to Lord’s in 1911—the takes its ‘Sher-e-Punjab’ very seriously. While they may have Punjab in their name, Kings XI Punjab represents its adjourning neigbhours as reflected on their banner inscribed with ‘K.J.H.P.H’, standing for Kashmir, Jammu, Himachal, Punjab and Haryana.
A quick look at the history of Kings XI Punjab reveals that the team has never had the same captain or coach for more than a season. In the auctions for IPL 2019, the team has 13 new players along with seasoned cricketers such as KL Rahul, Chris Gayle, Andrew Tye, Mayank Agarwal, David Miller and Karun Nair. For IPL 2019, Sridharan Sriram will be the batting coach, Ryan Harris as the bowling coach, Craig McMillan as the fielding coach, and Kiran More as the wicketkeeping coach. If you’re a Kings XI Punjab loyalist, we have the perfect way for you to enjoy the matches as they take over the field. You can replicate some of the best Punjabi dishes in our own kitchens, all while we cheer for our Lions to bring home the trophy!
When it comes to Punjabi cuisine, there’s only one rule that applies – Eat to your heart’s content. For those uninitiated into Punjabi cuisine, the best way would be a bowl of sarson da saag. Traditionally, mustard greens are cooked with garam masala, ginger and garlic to make for a breakfast-to-dinner staple. No sarson da saag is complete without Makki di roti—it’s a match made in heaven. If you’re a kitchen first-timer or are looking for a quick-fix meal solution, this easy sarso da saag recipe is at your rescue:
This popular street-side dish makes the perfect accompaniment to tangy sides and also hearty mains. Healthy chickpeas cooked in a tangy, irresistibly robust and fiery gravy, the Punjabi-classic chana masala can be mopped clean with some flaky and oil-soaked bhatures or hot puris and even kulchas. If you prefer rice, worry no more, chana masala is an extremely versatile dish that pairs perfectly with a plate of steamed rice as well.
Also Read: 11 types of flatbreads North India lovesNo one knows how to truly relish a hearty king-size breakfast like Punjabis. We’re talking about the spicy and tangy chickpea gravy, Chole that is best mopped with the big fluffy deep-fried bhatures! From using tea to add a deeper hue to perfect your chole recipe, to making the perfect the crispiest bhatures, the perfect chole bhature recipe is just a click away!
Typically teamed with tandoori rotis or naan, there are no hard and fast rules when it comes to the soul-satisfying Butter Chicken. An integral part of Punjabi cuisine, this dish is a definite must try when in Punjab. However, if we’ve already got you salivating, you could simply raid your kitchen and treat yourself to the best ever bowl of butter chicken.
Featured image conceptualisation: Vartika Pahuja
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