A visit to Chandigarh is incomplete without tasting its mouth-watering and lip-smacking delicacies. The people of the city are all-time food lovers, who prefer exotic preparations with lots of spices. As in any other place of Punjab, the traditional food of Chandigarh is spicy and makes use of oil and ghee to a considerably higher extent.
Chandigarh is a combination of traditional Punjabi cuisines like tandoori chicken together with chana bhaturas (gram curry which is very spicy with fried pastry beads), in addition to the lip-smacking fast food channels providing ice creams and burgers, along with affordable south Indian traditional dosas (lentil and rice pancakes), if not Chinese food items. There is quite a good number of high-quality restaurants located in Sector-17 and also in up-market hotels. There are also few eateries in sector-22. One of the easily available items is alcohol, and there are few pubs situated in these two sectors providing beer on a tap but not on exiting cost.
Milk and its substituent’s are generally preferred by Chandigarh people. They generally consume lassi, buttermilk and curd after a full course meal. People in Chandigarh commonly make use of ginger-garlic paste as their spicy component and also make use of large number of tomatoes and onion in their meal preparation. They also make use of spices present in ‘garam masalas’ which includes cinnamon, cardamom, and bay and mace leaf in their routine food preparation. Apart from this, they generally garnish the food with large amount of finely diced coriander leaves together with ginger juice.
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