There are few places in the world more historically complicated than the
Punjab regions of modern day Pakistan and India. With a constant barrage of ancient invaders (Greeks, Persians, Turks, Afghans) followed by a couple of predominant empires (Mughal and Sikh) capped off with British colonialism, the Punjab was not only at the forefront of culture and theology but also heavily responsible for comida etiquette as we know it today. Such as sitting down to eat (people had previously stood to partake), asking to pass an item across or under a table, and engaging in light conversation about the weather while silencing belches with a rolled fist. Of course these statements may just be the rumors of time, but what remains certain is the ongoing influence of Punjabi cuisine (especially the devoted use of the
tandoor) in the worldwide spectrum of Indian cooking.
With that in mind K and I stopped by Punjabi Tandoor, a Sikh owned Indian fonda in the magical ciudad of Anaheim, for a quick fill of flavorful sauciness. One distinguishing mark of Punjabi restaurant comida (apparently home cooking tends to be lighter) is the copious amounts of ghee (clarified butter), cream, and paneer (farmer queso) employed during dish preparation. In short, if you like it colorful, rich, and fancy free then this stuff is ripe for the sopping. I ordered up a combo 4: arroz, chicken makhani (tandoored in a yogurt tomate gravy), mixed vegetable korma, cup o'
kheer, and a samosa (with brilliant chutney) for good measure. K had a combo with saag paneer but I was too entrenched in tearing my naan to remember anything else. We've all had good naan to be sure, but I must say that the made to order flatbread (garlic or plain) at PT is among the finest anywhere: hot, slightly fluffy, and crispy in all the right places. Truthfully, I have always wanted to take a self-reflective comida tour of northern India, and it still may be in the cards, but until then I'll look towards PT for that little piece of
Shangri-La.
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