The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. It is commonly served with rice or naan. Norwegian vegetarian food rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it. There are many styles of cooking in Punjab.

In the villages many people still employ the traditional methods and equipment for cooking purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India.

Therefore, dairy products form an important component of Punjabi diet. Dairy products are a staple in Punjabi cuisine. Both cow milk and water buffalo milk are popular. Food additives and condiments are usually added to enhance the flavor of the food. Food coloring as additive is used in sweet dishes and desserts. Starch is used as a bulking agent. Breakfast recipes with respect to different regions within Punjab varies.

In the upper Punjab Pakistan the Lahori Katlama is famous for breakfast as well. Poultry, lamb and goat meat are the preferred meat sources in different regions of Punjab. Many dishes of meat variety is available and some of them are named below. Kebab: braised chicken or lamb meat, commonly served with naan and flat bread. Keema: Braised minced lamb meat, commonly served with naan. Since Punjab is a landlocked region, freshwater fish, and not marine fish, forms an important part of the cuisine.

Rajma, Rajma is the Hindi word for Red kidney beans. Panjiri: This is a traditional North Indian dessert and is popular in Punjab region as well. Bathua is also added to enhance the flavor. It is served with butter on top and with makki ki roti.

Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini. Punj Ratani Dal: A thick gravy that uses 5 legumes, with tomato, browned onion and spices. Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Punjabi Lassi paneer: In the Punjab, it is traditional to prepare lassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs.

Lassi paneer cannot be cut into cubes as paneer from milk can be. Toasted grains: In Punjab, toasting corn and wheat grains on the Punjabi bhathi is a traditional delicacy. Along with all types of main dishes raita or chutney is also served. Punjabis eat a variety of breads. Flatbreads and raised breads are eaten on a daily basis.