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When Hardeep Singh Gill was a student in Toronto, he worked part-time as a pizza delivery guy. Even though he was on the periphery of the F&B industry, he discovered a genuine passion for food, one that stuck with him even when he returned to Malaysia to pursue a career in information technology.

Over the years, the embers of his passion for F&B continued to burn. He spoke to three of his friends about it and last year, they decided if they didn't do anything then, they never would. They put a deposit down on a shoplot in Subang Jaya, gave themselves three months to put together a restaurant, had endless discussions over WhatsApp ... and in September last year, Big Singh Chapati was born.

"There was no concept before we opened, we just knew we wanted to open a Punjabi restaurant, but it had to be more modern, a bit cleaner - not fine dining, but somewhere in the middle," says Hardeep.

The restaurant has a clean, simple look with a colourful mural of Indian women by local artist Hyacinthe Kaur brightening up the main wall near the entrance. The place is a little snug and only fits about 50, but has been teeming with people since it opened, and is often packed to the rafters over the weekends.

Big Singh Chapati - as its name implies - specialises in hand-crafted, made-to-order chapatis and pronthas or prathas (stuffed breads). The restaurant sells between 500 and 1,000 breads a day, as well as numerous other Punjabi and North Indian offerings.

To maintain authenticity, most of the wait staff have been brought in from Punjab, India, while the cooks are all from Uttarakhand, a region in northern India famed for its cooks. The cooks came up with all the recipes - even though the owners have mums who are very capable in the kitchen, they felt there might be too many squabbles and differences of opinions if they got their families involved in their business too.

To really get into what Big Singh Chapati has to offer, you'd do well to start with a serving of the aloo prontha (RM5), which is essentially flatbread made from wheat flour, which is then stuffed with spicy potatoes and onions. This particular aloo prontha is Big Singh's best-seller and it's not hard to see why. The bread is soft and cushiony and satisfactorily stuffed with spicy potatoes - it's an immensely rewarding meal that is just bursting with flavour.

Other breads you could try include the mooli prontha (RM5) which is stuffed with white radish (but is a smidgen too salty) and the perennial favourite, cheese naan (RM10) which is soft and slightly chewy, with lots of cheese inside.

The breads generally take about five minutes to be served. If you're particularly curious, you can watch the staff knead and roll out the dough through the clear glass in the front of the eatery, which is quite an intriguing experience.

If you're after a light appetiser, the vegetarian samosa (RM2 per piece) ticks all the right boxes. The pastry is crisp on the outside but willingly yields to a petal-soft interior rounded out by potatoes and onions. Trust me, this is addictively good.

Big Singh also has loads of curries and other accompaniments on offer. Chief among these is the paneer butter masala (RM19.90). The paneer or cottage cheese is made in-house using fresh cow's milk, and is crumbly and soft to the touch. The cheese is couched in a thick tomatoey gravy, filled with the sweetness of onions - rich, creamy and so decadently good, you'll want the whole pot to yourself!

For something a tad different, try the Patiala chicken (RM24.90). This is the chef's specialty from his region, and is something you're unlikely to find anywhere else. This opulent dish consists of boneless chicken and omelette topped with a gravy of minced chicken. It's a sinfully good, slightly spicy concoction buoyed by the rich omelette, tender chicken and hints of fresh coriander leaves. It's also extremely filling, so be forewarned.

If you're a big eater, you might want to invest in the Big Singh mix platter (RM49.90) which basically consists of chicken grilled three ways, as well as grilled paneer cubes. This is an immensely satisfying meal, as the meat and paneer have been marinated in an array of spices before being cooked in a tandoor oven, and so you get hints of the marinade juxtaposed against the slight char and smokiness of the grilled food.

Big Singh sources their sweet treats from a Punjabi dessert expert, so you'd do well to try some of them, especially the barfi (RM4 per 100g) and the coconut candy (RM4). The former is soft with lovely milky undertones, while the latter is silky, with hints of grated coconut.

To wrap up your Punjabi meal, have a glass of fresh Punjabi ginger tea (RM4) a light brown mixture with lots of fresh ginger and spices in it. It's a simple drink to soothe the soul.

Although Big Singh Chapati has only been around for a few months, Hardeep and his pals are enthused by the response they've gotten and are now renovating the upstairs area to accommodate an additional 50 people, as they're constantly besieged by large crowds. Also in the pipeline is the possibility of another outlet.

"We've talked about it, but it's on the back burner at the moment. Staffing is an issue, and anyway, the most important thing for us is to get Big Singh Chapati running as well as it can before we even contemplate another restaurant. There aren't many Punjabi restaurants in Malaysia, so we want to make sure our restaurant fully reflects everything that the region has to offer," says Hardeep.

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Get a taste of Punjabi curries and breads - Star2.com

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When Hardeep Singh Gill was a student in Toronto, he worked part-time as a pizza delivery guy. Even though he was on the periphery of the F&B industry, he discovered a genuine passion for food, one that stuck with him even when he returned to Malaysia to pursue a career in information technology.

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What do you get when you combine Malay, Chinese and Indian influences on a plate? An addiction to Malaysian food. You've been warned.

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To celebrate the oneness of Malaysia also means to fete its delicious diversity. In this series, we take a closer look at the iconic foods of the country's states and territories.

Illustrations: Zulhaimi Baharuddin

Negri Sembilan is tucked about 50km south of Kuala Lumpur and boasts a rich culinary heritage. The state's distinctive cuisine is derived from the Minangkabau folk, who migrated to Negri Sembilan in the 15th century from Indonesia.

The Minangs reside in the highlands in western Sumatra, their strongholds being Bukit Tinggi and the capital, Padang.

The Minangs are the world's largest matrilineal society and some scholars argue that this might have resulted in the Minang diaspora. There are some 4.5 million Minangs living in Sumatra, and as many dispersed around many Indonesian and Malaysian towns and in Singapore.

Minangkabau males are given to wandering ("merantau") to seek their fortune. Others say the matrilineal culture is the result of this diaspora: with the men away, it is only logical to hand land and property down to those at home.

Many Minangs settled in Negri Sembilan and brought with them a gastronomic identity that bled into the state's culinary DNA, leading to a unique Minangkabau-influenced food repository.

This includes the liberal use of cili api (cili padi, or bird's eye chillies), those small, fiery tongue-burners that are a mainstay in Negri offerings like ketam (crab) and udang (prawn) goreng cili api.

According to chef Datuk Ismail Ahmad - who originates from Rembau in Negri Sembilan, and runs popular Malay restaurant Rebung in Kuala Lumpur - Negri cuisine also features a slew of other recurring characters, like fresh turmeric, coconut cream, lemongrass and asam. Sea salt is also a popular addition to local dishes.

Some of the most popular dishes in the state are beef or chicken rendang, traditionally fragrant, slow-cooked dishes which boast tender, velvety meat, rich spicy undertones and tropical coconut flavours.

According to Ismail, what makes Negri rendang so unique is the lack of kerisik (toasted, grated coconut) in the dish. In other iterations of rendang, this delicious, slightly crisp coconut element is integral and is often added after the coconut milk has been absorbed into the dish. The Negri version does without, instead incorporating more coconut milk.

According to Ismail, when making a chicken rendang for example, the milk from three coconuts will be used for one chicken! But as with most recipes, opinions often differ and there are variances in heirloom recipes within communities and even families.

According to chef Ard Abdul Aziz, the executive sous chef of upscale Malay eatery The 39 Restaurant, some Negri rendangs do incorporate kerisik and still uses a large quantity of coconut milk in the recipes.

In Negri Sembilan, there are two popular versions of rendang - the Kuala Pilah rendang and the Rembau rendang.

Kuala Pilah rendang is typified by its summery yellow hue. This rendang has fresh turmeric, lemongrass and coconut milk but no onion at all, which yields a minimally less sweet result. Some versions also use daun puding, a local herb which enhances the aroma of the dish. In this adaptation, the meat is braised for a shorter period, resulting in the lighter colour and a more gravy-like consistency.

Rembau rendang, which is more popular, was originally made using buffalo meat, as buffaloes were abundant way back when. These days, beef (or chicken) is often used instead.

Rembau rendang is a dark, woody colour and quite spicy, as it is made using cili padi and dried chillies.

Ard adds that the dark colour of this rendang is a result of the hours of slow cooking, resulting in a richer, drier dish. This style also includes onions, which are apparently always sliced - never blended into a paste, according to Ismail.

Cili padi

Cili padi, or bird's eye chillies are ubiquitous in Malaysian and Indonesian cooking, and are extremely spicy, register-ing between 100,000 to 250,000 on the Scoville scale. They were brought to Malaysia by the Portuguese, and have since taken up permanent residence in the country's culinary culture, infiltrating everything from sambal to rendang with furious heat. All chillies originate in Mexico and were spread around the world by the Portuguese and Spanish.

Coconut milk

Coconuts are a regular part of the tropical and subtropical diets. In India and South-east Asia, all parts of the tree are used. In cooking, coconut milk and oil, and sometimes the water and leaf fronds, are used. In Minang cuisine, thick and thin coconut milk are distinguished. Thick coconut milk comes from first pressing of the grated flesh, and thin coconut milk from a second pressing, with the addition of water. Thick coconut milk is generally used for desserts or rich savoury dishes while thin coconut milk is part and parcel of everyday cooking in most Malaysian homes.

More dishes from Negri Sembilan

Seremban siew pau

For some, no visit to Seremban is complete without a sampling of this pastry stuffed with a rich, savoury filling of salty-sweet, minced barbecue meat. Baked until browned, the layered pastry is flaky and crisp. One can hardly miss the biggest and most famous of the lot: Empayar Seremban Siew Pow occupies a huge, imposing complex just off the North-South highway. The family-run business started selling the baked pau in 1973.
Daging salai
Negri is famous for smoked meat in all its permutations - chicken, duck or beef. In fact, meat in Negri Sembilan is rarely grilled because smoking is so popular. The practice started as a way to preserve and extend the shelf life of meat. Smoking removes moisture and dries out the meat. It also adds a delectable smoky flavour and toothsome chew. Thus preserved, smoked meats can be used to cook a plethora of local dishes.
Masak lemak cili api
Masak lemak is a turmeric-infused, creamy cooking style ubiquitous all over the country... but nowhere is it as famous as in Negri Sembilan, as the method is usually attributed to the Minangs residing in the state. The heat-loving Minangs dial up their masak lemaks with great fistfuls of cili api . The style makes copious use of thick coconut milk and is used as a base gravy for meat, seafood and vegetables.

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Great Malaysian dishes: Negri Sembilan - Rendang - Star2.com

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To celebrate the oneness of Malaysia also means to fete its delicious diversity. In this series, we take a closer look at the iconic foods of the country's states and territories. Illustrations: Zulhaimi Baharuddin Negri Sembilan is tucked about 50km south of Kuala Lumpur and boasts a rich culinary heritage.

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17 Best Indian Dessert Recipes | Popular Indian Dessert Recipes

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Indian Dessert Recipes: Dessert makes us go weak in the knees. It's a warm blanket on a cold winter evening. There is no denying the fact, that desserts give a befitting end to any meal! By and large Indian desserts use sugar, milk and khoya as the staple ingredients.

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KOTA KINABALU, Jan 15 - While most visitors to Sabah become quickly acquainted with Tuaran mee, ngiu chap, and fresh seafood cooked in different styles, traditional Kadazandusun food remains something of a mystery to them (and I dare say, quite a few residents).

The food of the natives is not easily available and unless you make a special effort to find them (timing sometimes plays a big role too), you are not likely to savour this anytime soon.

After all, the ingredients needed to make these dishes are not widely available in supermarkets and often have to be "hunted down" at local tamu s, and local farmers' markets.

But like anything worthwhile, spend a little time and effort and your palate is in for a treat that could change your perception of Sabah beyond the familiar Tuaran mee.
Hinava
This can best be described as a fish salad like ceviche or yee sang. Thin slices of fish, most often tenggiri or mackerel, are tossed in a variation or mixture of the following: chilli, ginger, shallots, bitter gourd, and most importantly, lime dressing.

The acidity in the lime "cooks the fish" and turns the flesh a beautiful milky white colour.

Other seafood like prawns and squid can be used but is 99 per cent always fish. It generally has a very short shelf life and has to be eaten within a few hours or a day or two if refrigerated.

Some eat it as an appetiser, but it is also commonly served as a main dish with rice.

While it used to be eaten during festive occasions only, hinava can be found in some local restaurants specialising in Sabah dishes and sometimes even hotel restaurants.
Pinasakan
Known also as pinasakan sada, or pinarasakan, this Kadazandusun dish features the basung fish, or a big-eye scad; the fish is braised with a tangy wild fruit known as takob akob which is similar to asam keping or failing that, tamarind pieces, fresh turmeric, salt and sometimes, bambangan.

It's braised until much of the liquid has evaporated. The fish takes on a slightly sour taste but a good pinasakan should have a balance of saltiness as well.

A dish born out of necessity, pinasakan was a way to preserve food so it can last several days. It is eaten with rice normally, although some eat it with ambuyat.
Ambuyat
This is a gooey starch replacement for rice originating from the west coast of Sabah and popular with the Bisaya tribes, Dusun-tatana and Brunei-Malay tribes.

Ambuyat is made from sago powder from the rumbia plant. It is mixed with water until it becomes a gummy-looking blob of indistinct white to translucent colour. A pair of chopstick-like utensil with prongs, called candas, are used to twirl around the ambuyat before consumption.

Its blandness is why it is often eaten with other flavourful dishes like pinasakan, bambangan and tuhau, or anything with a good gravy.

It's fairly common in some areas in the West coast of Sabah but those in the city will find it hard to find outside of festive occasions.
Tuhau

A type of wild ginger that grows in the jungles of Sabah, first timers might find the smell a little bit too pungent, but proper cooking will bring out an additional fragrance that is very distinctive to Kadazandusun culture.

Although it looks like wild ginger, it tastes nothing like ginger, and is closer to lemongrass.

Tuhau is most commonly eaten pickled, as a condiment to the main meal or sometimes made into sambal, as an added ingredient into dishes and most recently, dried and deep-fried.

Sabahans like to fry it with salted fish as well. For the pickled version, tiny diced tuhau is mixed with chilli padi, salt and lime or vinegar.

Tuhau can be found at tamus around Sabah, or roadside stalls near Ranau or Tambunan or Keningau. They are sold in raw form, or pickled and sold in jars.

Bosou or Nonsom

This dish packs quite an exotic punch. Basically it is fermented freshwater fish usually small in size, like ikan pelian.

It is tossed with rice, pangi, a local herb which can be found in tamus, a lot of salt and bungor, a type of local herb found in swampy areas before being stored in an airtight glass container for about two weeks.

The smell can be overwhelming at first, but its fishy saltiness is a delicacy that cannot be missed.

It is eaten as a condiment to rice, or sometimes mixed into stir-fries with chilli and garlic. Not commonly found for sale, it is usually made by Kadazandusun families.
Bambangan

Bambangan is a type of wild mango endemic to Sabah, and only fruits in season. Sweet and fruity to the nose but tangy in taste, it is often eaten as a preserved condiment.

Unlike most mangoes found locally, the bambangan has brown skin that is thicker and tougher than most mangoes. Its flesh, when ripe, is a tantalising bright yellow.

Bambangan is sour even when ripe so although it is edible raw, most people turn it into a pickle with chilli, and grated bambangan seed is eaten as a condiment with rice. It is also added to some dishes, including desserts, which benefit greatly from its lovely aroma.

It can be found at tamus and roadside stalls on the road between Ranau and Kota Kinabalu during the harvest month, around July to August.
Linopot

A staple of Kadazandusun cuisine, linopot refers to rice that is steamed in a leaf, usually the Doringin or leaf from the tarap tree, which are big enough to wrap around the rice.

Traditionally, the hill rice is mixed with boiled yams or sweet potato so it takes on a purplish or brown hue from the root vegetables. Nowadays, people usually use white rice. The mixture is then compacted well into a roundish shape.

Even when cold, the rice is deliciously fragrant and good enough to eat on its own.

Linopot came about because of necessity; farmers and villagers who travelled far from home could then carry their lunch with them. Nowadays, linopot can only be found at specialty restaurants, and during festive occasions in Dusun areas like Ranau.
Butod

The "Fear Factor" food of Sabah, butod is likely the most "exotic" of all.

Butod refers to sago worms that are found feeding on the insides of the sago palm tree, a few months before they turn into beetles.

Fat and squishy, and about the length of your little finger, they look like giant maggots but don't let its novelty fool you. It is said that these wriggly creatures that feed on the decaying pith of the sago tree is a solid protein source and is very nutritious.

To eat it, you can pluck it straight from the tree, grab its hard head (to avoid eating it) and bite it off. Its insides will come bursting out, and has been described as "creamy" but not pungent or particularly foul. Some find the skin a bit chewy.

If eating "live" worms is a tough act to swallow, they can also be cooked in a stir-fry, but this significantly robs it of its nutrition value.

Fried butod is sometimes eaten as pusas - snacks to be had while drinking beer or any alcohol.

These worms may be found in tamus across the state, or at the annual Sago Festival or Pesta Rumbia in Kuala Penyu.
Losun

The wild spring onions of Borneo, also known as bavang koubasanan, losun has less of a pungent taste than normal spring onions and is widely available in the interior jungles of Borneo.

What makes this dish so special is how it is fried with bunga kantan or torch ginger buds, garlic chives, white chillies, garlic and white pepper, and sometimes anchovies.

Not obtrusive on the palate, and a staple for those who have had it throughout their childhood, it's an under-rated quintessential Sabahan dish

It is often had with linopot of wild rice, and hinava for a combination of all the best flavours.

Can be found ready to eat at Kadazan coffee shops, and at tamus across the State.
Sinalau bakas

Sinalau means smoked and bakas is wild boar in Kadazan. This delicacy is a favourite among locals and thoroughly appreciated by all ages.

Smoking was a means to preserve meat in the old days where they hunted wild boar for survival.

This delicacy can be found at roadside stalls from Kota Kinabalu to Kundasang, and in Kota Marudu and are identifiable by the big plumes of smoke. Occasionally there are big signs too announcing its name and non-halal status.

The cooking is simple, smoked over low heat for hours, sometimes marinated with salt and soy sauce, sometimes plain. It is also fairly cheap at about RM10 per serving in a styrofoam box or RM25 per kg. Have it with beer and linopot for a truly Sabahan meal.

And special mention must also be made to the following:

Latok
A type of seaweed which looks like tiny green grapes, latok i s usually eaten by the seafaring Bajau.

These delicacies are literally bursting with flavours of the sea, and are often paired as a side dish - mixed with chili and lime - for seafood like grilled fish and a sour salad of some sort.

Available at seaside markets in Kota Kinabalu where grilled seafood is sold.
Sayur manis

Known simply as "Sabah veggie" in most places, the young stems of the sayur manis are crunchy and sweet and especially delicious.

Although not strictly endemic, most say this vegetable cannot be found at restaurants anywhere else.

Available at many restaurants in Kota Kinabalu, they are often cooked with chilli or belacan, or with beaten eggs for a non-spicy alternative.

Basung

Basung is just big-eyed scads, the same fish often used in pinasakan, but deep fried till its crunchy and when cooked perfectly, can be eaten whole.

The fish is simply marinated and then fried. The fish head, in particular, is especially tasty and goes well with beer.

Look for this in local drinking spots.

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Next time you are in Sabah, try its traditional cuisine | Malay Mail

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KOTA KINABALU, Jan 15 - While most visitors to Sabah become quickly acquainted with Tuaran mee, ngiu chap, and fresh seafood cooked in different styles, traditional Kadazandusun food remains something of a mystery to them (and I dare say, quite a few residents). The food of the natives is not...

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Punjabi Recipes: One of the most impressive things about Punjabi food is its variety. While meat lovers can never have enough of the evergreen Butter Chicken, Bhuna Gosht, Tandoori Chicken and Amritsari Machchi, vegetarian fare is equally delightful. Sarson ka Saag, Chole Bhature and Dal Makhni are just a handful of vegetarian Punjabi specialities with fans across the globe. Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab different from the other states is its culinary treasure, it is a state synonymous with food. 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 all across North India.

Punjab is home to authentic tandoori food. 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. It is believed that tandoori chicken was invented in Peshawar as recently as the 1930s and became popular thereafter.

Despite being the land of five rivers, you won't find much seafood on the menu. Fish is their favourite but not in curries. Deep fried and skewered fish delicacies are quite popular, including Machch ke Sooley, Fish Kebabs, Fish Tikkas andAmritsari Machchi.

Since the state boasts of being one of the largest consumers of milk, you will never sit down to eat in Punjab without a glass of lassior chaach by your side. Moreover, being a wheat producing area, Punjabis are known for experimenting with breads. naan, rumali roti, kulchas (stuffed bread) and parathas are some of the popular bread varieties here.

People in Punjab are also passionate about cooking with gheeand butter. Most star curries are cooked in 'desi ghee' and breads to go with them are served 'makhan mar ke'. Spices are like garam masala, coriander powder, cumin and carom seeds are used generously. The key is to perfectly balance the different flavours, so that no single flavour becomes overwhelming.

Learn from our specialist chefs and lay out an elaborate spread as we bring you 13 classic recipes straight from a Punjabi kitchen.

Presenting, the classic butter chicken that is unknown to none. Juicy chicken pieces bathed in a creamy gravy bursting with authentic flavours.

Best punjabi dishes: Presenting, the classic butter chicken that is unknown to none
Palak, bathua and sarso saag come together to create a sensation with hearty makke ki roti. Simple, savoury and full of rustic flavours.

Best punjabi dishes: Palak, bathua and sarso saag come together to create a sensation with hearty makke ki roti

3.Tandoori Chicken

Hard to resist, tandoori food never fails to please one and all. Chef Aditya Bal shows you simple steps and tricks to create some tandoori magic right in the comfort of your home!

Best punjabi dishes: Hard to resist, tandoori food never fails to please one and all
Talk about Punjabi food and the popular chole bhature can never be given a skip. The dish has become one of the favourites with people across the country and is also one of the must try Indian delicacies.

Best punjabi dishes: Talk about Punjabi food and the popular chole bhature can never be given a skip
Boiled chickpeas wrapped in a flavourful mix of masalas and cooked to perfection. A quick fix for an afternoon meal or a great option for a hurried weekday dinner. This recipe will be loved by one and all.

Best Punjabi dishes: Boiled chickpeas wrapped in a flavourful mix of masalas and cooked to perfection
From the local highway dhabas to some of the most sophisticated five star hotels - Dal makhni finds its dedicated space on menus across eating joints and restaurants and beyond all cultural division. Master the art of cooking the queen of all dal preparations.

Best Punjabi dishes: Dal makhni finds its dedicated space on menus across eating joints and restaurants
A treat for all fish lovers. Beautiful pieces of fish, coated in a spicy batter and deep fried to a golden perfection. Garnished with a sprinkling of garam masala and a dash of lemon juice for that extra zing.

Wonder why the food served by those simple, roadside dhabas is so distinctly flavourful? They make the most of local spices and rustic techniques and unadulterated recipes handed over by generations. Here's an authentic recipe of dhaba dal.

Best Punjabi dishes: Who wouldn't love dhaba dal that is made with perfection
For that unexpected dinner party, you can never go wrong with these quick, paneer bites. Soft and tender chunks of paneer, coated with a mix of masalas, grilled hot on skewers.

Best Punjabi dishes: For that unexpected dinner party, you can never go wrong with these quick, paneer bites
Here's a perfect Punjabi recipe that will add stars to your dinner party. This is a no oil, no ghee recipe including chicken pieces cooked in a blend of masalas, milk and cream.

Best Punjabi dishes: Here's a perfect Punjabi recipe that will add stars to your dinner party
A delicious creamy gravy with soft fried pakodis dipped in it, makes for an amazing Punjabi kadhi. It is made from gram flour, spices and chillies that makes for a popular lunch dish in an Indian household. Usually served with rice, it is topped with laal-mirch ka tadka.

Made from refined flour, potato-filling, coriander seeds, ginger, onions, et al, Amritsari kulchas are the perfect Punjabi dish that you'd want to prepare at home. This recipe has kulchas made with canola oil.

Bhatti da murg pindiwala is a gem from the streets from Punjab where the chicken is cooked on a charcoal grill. Chicken legs are marinated overnight in fine spices and cooked to perfection. This is something that will melt-in-your-mouth and is bound to make you fall in love.

Enjoy these amazing recipes from the Punjab region and fall in love all over again!

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13 Best Punjabi Recipes | Easy Punjabi Recipes

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Punjabi Recipes: One of the most impressive things about Punjabi food is its variety. While meat lovers can never have enough of the evergreen Butter Chicken, Bhuna Gosht, Tandoori Chicken and Amritsari Machchi, vegetarian fare is equally delightful. Sarson ka Saag, Chole Bhature and Dal Makhni are just a handful of vegetarian Punjabi specialities with fans across the globe.

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If the meal itself is loaded with rich ingredients and dairy products, just imagine how grand the mithai of this region would be! Indeed, Punjab Sweets are sure to warm your heart and pamper your palate with their richness and memorable flavour.

Rice Kheer

From Phirni and Rice Kheer to Gulab Jamun and Dry Fruit Barfi, and other favourites, we are sure you will enjoy all the recipes in this section.

Kala Jamun Recipe

Kala Jamun is similar to Gulab jamun but made with a perfect mix of hariyali khoya and maida to get soft jamuns. This is a popular dish during weddings and also ideal to serve at parties or to send across to friends.

Gajar ka Halwa

Halwa is a common term that covers a very wide variety of sweets. The one thing common in it is that the ingredients are boiled in milk. Gajar ka halwa is a popular sweet prepared in households all over India for offering to God on puja days or festive occasions. The boring doodhi can be turned into a lip-smacking, irresistible Doodhi ka Halwa. Apart from this, you can even make a chana dal or moong dal halwa.

Fruit Kulfi

Kulfi is a frozen Indian dessert which captivates us with its intensely milky flavour and spicy notes. The most basic is the malai and kesar-pista kulfi but, you can add fruits to it and try this Banana and Apple Kulfi with super creamy and thick texture. Kesar Kulfi Falooda is a rich dessert with kulfi, falooda sev, rose syrup and dry fruits.

Enjoy our Punjabi Sweet Recipes given below.

19 Punjabi Dals Kadhis Recipes
23 Punjabi Jaalpan, Lassi Recipes
268 Punjabi Paneer Delicacies Recipes
50 Punjabi Pulao Biryani Recipes
83 Punjabi Raita Chtutney Achar Recipes
310 Punjabi Roits Parathas Recipes
23 Punjabi Shorbas, Soups Recipes
361 Punjabi Subzis Recipes
156 Punjabi Swadisht Nashta Recipes

Happy Cooking!

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Punjabi Sweet Recipes, 70 Punjabi Dessert Recipes, Tarladalal.com

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If the meal itself is loaded with rich ingredients and dairy products, just imagine how grand the mithai of this region would be! Indeed, Punjab Sweets are sure to warm your heart and pamper your palate with their richness and memorable flavour.

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The Negeri Sembilan version of rendang, which is cooked in Minangkabau style, is different in the sense that spices are seldom used. Instead, it is cooked with lots of ginger, galangal, lemongrass, and santan. Additionally, conventional rendang is usually cooked with meats like chicken and beef, rendang in Negeri Sembilan uses ingredients which are not frequently used such as ferns, duck, and cassava shoots (pucuk ubi).

Where: Various Malay restaurants, eateries, or food stalls in Negeri Sembilan.

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15 Negeri Sembilan Dishes You Should Try Before You Die

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The Negeri Sembilan version of rendang, which is cooked in Minangkabau style, is different in the sense that spices are seldom used. Instead, it is cooked with lots of ginger, galangal, lemongrass, and santan. Additionally, conventional rendang is usually cooked with meats like chicken and beef, rendang in Negeri Sembilan uses ingredients which are not frequently used such as ferns, duck, and cassava shoots (pucuk ubi).

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Palm sugar is produced by boiling collected sap until it thickens. The boiled sap can be sold as palm syrup. It is sold in bottles or tins and tends to thicken and crystallize over time. The boiled sap can also be solidified and sold in the form of bricks or cakes.