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Menus and Memories from Punjab: Meals to Nourish Body and Soul

by Veronica Sidhu

Whole wheat, legumes, greens and milk products are the four sturdy legs of the Punjabi table. Add the fabulous tandoori specialties and it is no wonder that Punjabi food is a great cuisine. Its dishes are what makes the bulk of the "Indian" food beloved by restaurant goers around the world. This is not by accident. Punjab was the crossroads and melting pot of many cultures and cuisines for thousands of years. Scythians, Greeks, Turks, and Moghuls, all left their culinary footprints.

More than just an exceptionally usable cookbook, this is also the intimate saga of a Punjabi family told through the food that has sustained, comforted, and offered them- a creative outlet through the years.

Punjabi foods like mouthwatering tandoori kebabs, satisfying curries, and an array of delectable breads are beloved worldwide. Arranged in a unique format of 22 full menus, this cookbook takes readers on a nostalgic culinary journey through Punjab. Featured are 146 recipes from signature village fare like Buttermilk Stew with Vegetable Pakoras to a stunning Roast Leg of Lamb that has graced the tables of Maharajahs.

A colorful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Punjab alive for readers. Also included are 16 pages of beautiful color photographs, glossaries of food and religious terms, and a resource guide for finding Indian ingredients.

About the author:
Veronica Sidhu spent thirty years at the side of her Punjabi mother-in-law in kitchens and communities in India and the U.S. After a busy career as a high-school guidance director and pioneer in the Punjabi Sikh community of New Jersey, Sidhu began teaching Punjabi cooking in order to raise money for scholarships in her grandson's memory. She resides in Scotch Plains, New Jersey.


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