How Punjab became the land of Sarson ka Saag and Lassi

By Anirban Bora

The story of Punjab, like all great tales, begins with a mighty river: the Indus, and its five tributaries, Jhelum, Chenab, Ravi, Sutlej and Beas, which created this fertile land of rich soil (Punj= five; ab =water).








Wheat was initially neglected as the food of the lower caste and basmati rice became the new king of the Punjabi plates.







However, soon the wheat bounced back and won back its place in the kitchen. No surprise. The fertile land is ideal for growing wheat and is known as the granary and bread basket of India.






Communal tandoors gained popularity, especially among young women — for them it was an escape from moms-in-law and chores at home.