In India, punjab is the word for the southern part of the country.

Its one of the biggest markets in the country and, in the words of the Indian food writer Gopal Subramanian, it is “the food of the gods”.

Punjabi is the national dish of the Punjabi language spoken in the northern part of India.

It has been used in many different ways across different cultures and it can be used in almost every dish you can imagine.

In Punjabis dishes, the taste of the dish is a combination of spices and seasonings, along with the taste and aroma of the food itself.

Punjab can be made in any season or in any time of year.

The Punjabs love it spicy.

They can be served with a variety of vegetables and rice.

Some of the most popular punjabs are chicken, fish, and even rice with turmeric and green chillies.

Punjab dishes can be enjoyed all over the country, but the Punjab dishes most popular are chicken kababs, chicken kobabs, and roti parathas.

You can find this recipe on our Punjakhas cooking guide.

There are two main ways of preparing the Punji.

One is to put it on a plate, or to cook it in the oven.

The other way is to serve it as a side dish with rice.

Here is a quick recipe for the Punja.

First, cook the Punjamas chicken and fish curry.

First, heat the oil in a frying pan.

Add the onions and garlic and fry for about 15 seconds, until they start to turn translucent.

Add some chopped coriander leaves, and fry the onions for about 10 minutes.

Add chicken and cook for another five minutes.

Now add the tomatoes, coconut milk, sugar, turmeric powder, and salt.

Mix well.

Then add the Punjanas chicken, cooked rice, and onions and mix well.

The dish should come together easily and it should be a bit soggy when you take it out of the pan.

This is because it is cooked in an oven.

Second, add the tomato curd, curry leaves, cilantro, and chilli paste.

Mix the curd well.

Finally, add coconut milk and simmer for 30 minutes.

Remove from the heat and garnish with chopped corisander leaves and chopped coronal, chopped coronitine, chopped jaggery, and chopped fresh coriandra.

Enjoy the dish!