Right in the heart of Punjab, Ludhiana is the biggest city in the state and also is a special place for those who come in search of great food. One can find the best of Punjabi style of cooking in Ludhiana that offers beautiful recipes for both vegetarians and non-vegetarians. The cuisine here is famous world over for Tandoori cooking. Experts say that the food culture of Ludhiana has been influenced by Mughlai style by large, but has undergone a lot of change in the hands of the local population. The staple diet of the region of course, is wheat, although rice may be cooked on special occasions.

Aloo Matar:-

This delectable curry is made chiefly out of two ingredients, namely potatoes and green peas. A few other added spices like cumin powder, ginger paste, chilli powder give this dish a mild flavour, which is both tangy and sour in the right amounts. It makes a great side dish with uncountable number of breads and rotis, rice and other foods.

Choley Bhature:-

A classical Punjabi dish that can be frequently encountered in most hotels of Ludhiana. It is a pairing of Choley, spicy chickpea gravy and Bhatura, large deep-fried flour bread. Choley can be prepared mildly spicy to very hot depending on the preference of the consumer. The serving options include a list of pickles, a few slices of onion and a piece of lime on the side.

• Tandoori Chicken:-

It would be impossible to tell about Ludhianvi food and leave out Tandoori chicken. Tender chicken is marinated in a thick spicy mixture of ginger, garlic, lemon, curd, red chilli and then grilled to perfection or sometimes even broiled. It is served with onion rings and fresh green chutney.

• Sarson da Saag-Makki di Roti:-

Sarson da Saag is a famous gravy like dish out of Punjab made from mustard leaves, spinach, onion, garlic and several spices in pure desi ghee. Traditionally, it is served with Makki di Roti, which is unleaved bread made from corn and topped off with a generous helping of butter.

• Dal Makhani:-

Dal Makhani is a very commonly consumed food in Ludhiana and the region around it. The name translates to ‘Rich Lentil Gravy’. It differs from the usual preparations of dal with substituting Red lentil with Black lentils (urad dal) and red Rajma beans. It has a lengthy preparation process. It is a healthy as well as a versatile dish.

• Dodha:-

Dodha also called as Dodha Burfi is a speciality sweet of the Ludhiana-Kot Kapura region. It is a rich dessert, which is loved by the residents and isn’t available outside this region. The recipe calls for boiled milk, sugar and exotic nuts like cashews and pistachios. The final product is a delicious brownish sweet that resembles fudge. It is frequently referred to as Indian Chocolate Fudge.

• Lassi:-

Any meal in Ludhiana would be incomplete without Lassi. There are many variants of Lassi but prominently there are two kinds- Salted Lassi and Sweet Lassi. Lassi is consumed with almost every meal in the region. Lassi is said to be good for the gut.

• Kadhi:-

Kadhi is a dish with both solid and liquid components. It is curd based gravy with vegetable pakoras marinated inside. It is eaten with steamed rice or rotis. Kadhi tastes pleasantly sour.

• Rajma Masala:

Rajma Masala is gravy made from red kidney beans. It is frequently prepared for dinner in the region. It can be consumed with rotis or rice. It tends to be very spicy, but is also a protein rich and healthy food of the region liked by both old and young alike.