Extreme Eats in Punjab

Introduction

• Exploration of the wildest foods in Punjab, India
• Focus on five extreme dishes that challenge limits
• Mention of controversial brain dish as a finale

1. Mutton Paya

• Description: A bony stew made from goat feet
• Health Benefits: Packed with collagen; locals believe it promotes youthfulness
• Preparation Steps:
  • Pressure cook boiled mutton feet with water, salt, turmeric, ginger, onions, and chilies
  • Prepare curry with ghee, ginger garlic paste, spices (cloves, bay leaves, star anise, cinnamon, nutmeg, cardamom)
  • Combine cooked trotters with spiced curry; serve with fresh coriander
• Taste Profile: Thick, oily, spiced perfectly; soft, flavorful bites

2. Chicken Cooked in Clay Pots

• Description: Chicken in creamy curry cooked in clay pots over coal
• Health Consideration: Traditional coal cooking seen as healthier than modern methods
• Preparation Steps:
  • Mix chicken and onions; add spices (dried red chilies, black cardamom, nutmeg, etc.)
  • Add liquid and seal pot with dough to cook in coal
• Taste Profile: Creamy, rich chicken curry that balances indulgence and freshness

3. Potakalegi

• Description: Curry made with chicken gizzards and livers, originating from Mughal kitchens
• Popularity: Recently added to local menus due to demand
• Preparation Steps:
  • Clean and season gizzards and livers; cook in pressure cooker
  • Create a stew with oil, onions, garlic, tomatoes, and spices
  • Combine the organs with the stew and let it cook on a tawa
• Taste Profile: Gamey offcuts turned into flavorful bites

4. Tandoori Quail

• Description: Mini birds, inspired by tandoori chicken; popular in winter
• Preparation Steps:
  • Massage quails with homemade spices; skewer them for roasting
  • Roast in tandoor until golden brown; serve with onion salad and coriander chutney
• Taste Profile: Tender meat that falls apart; spices balanced with chutney

5. Goat's Brain

• Description: Delicacy across South Asia, served with gravy
• Preparation Steps:
  • Cook spices in ghee; sauté and mash brain with homemade masala
  • Let the flavors meld, then top with fresh coriander
• Taste Profile: Rich, flavorful, and unique

Conclusion

• Recap of five extreme dishes
• Personal preference expressed for the goat's brain dish
• Encouragement for audience engagement through comments
• Call to action: Subscribe for more food explorations

Note

• Each dish provides a glimpse into the culinary extremes of Punjab, showcasing unique ingredients and traditional cooking methods.