Chef MANOJ UPADHYAY shares how the food on Baisakhi still remains a traditional fare with high-spirited Punjabis indulging in dishes loaded with ghee
The festival of Baisakhi that binds together Sikhs across the world marks the formation of Khalsapanth and the start of the New Year. While many other festivals have witnessed the introduction of fusion food, for high-spirited Punjabis, it is the perfect occasion to indulge in some traditional food, fun and frolic. Right from starters to desserts, each Punjabi recipe is unique for its taste, preparation and aroma. Choley bhature, makki ki roti, sarson da saag and kheer are some of the popular recipes.
Since Baisakhi marks the harvest season, fresh ingredients are used. The traditional Baisakhi recipes are vegetarian with local variations but non vegetarian versions are also available to adapt to the modern times. Dishes like achari chicken, saag meat, chicken or mutton biryani and tandoori chicken are prepared.
The traditional Punjabi recipes are characterised by their spiciness, strong aroma and the generous use of ghee. Because a large part of Baisakhi is meant to celebrate the harvest, food plays a big role in the festivities. Traditional Indian and Punjabi dishes, such as poori, potato curries and semolina pudding is served for breakfast.
For lunch and dinner, spinach curry called saag and makki di roti, a traditional flatbread, is served. Other dishes that people relish are gajar ka halwa (slow-cooked carrot pudding), paneer tikka (skewers with traditional Indian curd cheese and vegetables), motichoor ke laddoo (traditional South Asian dessert made with chickpea flour), atte ka halwa (pudding made from whole wheat flour), vegetable pakora (deep-fried vegetable fritters) and aaloo katla (this potato curry is spicy and typical).