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Provenance · Volume VI

The Indian Canon

Three hundred and sixteen entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
opening II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
106 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
193 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Indian · V The Canonical Dishes

Punjab

Three entries

Punjab's canon rests on dried legumes and tandoor-finished meats brought to richness through butter, cream, and slow heat. Whole black urad dal and kidney beans form the lentil foundation; mustard greens slow-cooked with bathua represent the winter vegetable discipline; tandoori chicken repurposed in a tomato-butter sauce and the pressure-cooked chickpea curry complete the canonical range.

Sarson ka Saag — Mustard Green Slow-Cook (सरसों का साग)Butter Chicken — Two-Marinade System and Tomato Reduction (मुर्ग मखनी)DelhiChole — Punjabi Chickpea Curry (छोले)
V · The Canonical Dishes · 7 of 13Next chapter → Punjab & Kashmir
Indian · V The Canonical Dishes

Punjab

‹ V The Canonical Dishes

Punjab's canon rests on dried legumes and tandoor-finished meats brought to richness through butter, cream, and slow heat. Whole black urad dal and kidney beans form the lentil foundation; mustard greens slow-cooked with bathua represent the winter vegetable discipline; tandoori chicken repurposed in a tomato-butter sauce and the pressure-cooked chickpea curry complete the canonical range.

3 entries
Sarson ka Saag — Mustard Green Slow-Cook (सरसों का साग)Butter Chicken — Two-Marinade System and Tomato Reduction (मुर्ग मखनी)DelhiChole — Punjabi Chickpea Curry (छोले)

‹ The Canonical Dishes · Contents · The Library