Discovering the Culture of Punjab: A Guide to festivals and cuisines

Punjab, known as the land of five rivers, is one of the Jewels of North India with soulful Punjab festivals, vibrant traditions, and a culinary heritage which besides tantalizing the taste buds of food aficionados, tempts tourists from far flung areas. A visit to this historic state promises a treasured experience where each village, city and public place pulsates with life, laughter, and the warmth of Punjabi hospitality.

Festivities throughout the year

Punjabis are known for living life king size. They are known to turn every happy moment into a celebration and finding joy in every season throughout the year. Below is a list of some of the unique Punjab festivals and most cherished celebrations in Punjab.

Lohri: Celebrated with great pomp throughout the state amid peak winters, Lohri is the first Punjab festival of the year that ushers in warmth, joy and happiness and is celebrated by lighting of bonfire. Lohri is also celebrated to mark the end of the harvest, embrace new beginnings and longer days. Apart from lighting bonfire, people gathering around it, sing folk songs and share traditional sweets with each other.

Basant Panchami: Another Punjab festival, Basant Panchmi, marks the arrival of the Spring season. Celebrated during the last week of February or first week of March, The Spring season paints Punjab with myriad hues of Yellow. To celebrate the Punjab festival Basant Panchami, also dedicated to goddess Saraswati, the goddess of knowledge, wisdom, creativity and learning, devotees dress in yellow attires, a colour that symbolizes wisdom and prosperity, and fly kites as a tradition of Punjab.

Hola Mohalla: A three-day long Punjab festival of the Sikhs, Hola Mohalla, started by the 10th Sikh leader, Sri Guru Gobind Singh ji, in the 17th century, falls in the month of March, most commonly a day after Holi or sometimes coincides with it. Similar to Holi, Hola Mohalla too is the vibrant festival of colours, particularly for Nihang Sikhs, who celebrate the martial prowess and warrior spirit of the community. The festival is celebrated at Sri Anandpur Sahib where Sri Guru Gobind Singh ji founded the Khalsa Panth, and colourful processions in this holy town create an atmosphere of festivity and bonhomie.

Baisakhi: One of the most celebrated Punjabi festivals, Vaisakhi or Baisakhi, is the harvest festival of Punjab that also marks the first day of the month of Vaisakh. It also signifies the Sikh New Year as per the Nanakshahi Calendar, named after Sri Guru Nanak Dev Ji, the founder of the Sikh religion. The Baisakhi celebrations exhibit the exuberant spirit of Punjabis besides reflecting their zest for life in the true sense.

Teean / Teej : Dedicated to the arrival of Sawan (Monsoon or Rainy season), Teean or Teej is considered a pious Punjabi festival for women. Celebrated throughout Punjab during the monsoon season, in the month of July-August, women, especially young unmarried and newly married, gather to celebrate the Punjabi festival Teean to mark the beginning of the rainy season together. Getting ready, swinging on decorated swings, getting henna tattoos (Mehndi) on hands are some of the common celebrations of Teean.

Bandi Chhor Divas: Along with Baisakhi, Hola Mohalla and Gurpurab, Bandi Chhor Divas is another important day of Sikh celebration. Punjabi festival Bandi Chhor Divas celebrates the release of Sri Guru Hargobind from Gwalior prison with 52 prisoners. Similar to Diwali, the Bandi Chhor Divas is celebrated by the lighting up of homes and Gurdwaras, and festive fireworks.

Tantalizing the taste buds with the flavors of Punjab

Renowned for its rich texture and spices coupled with the flavors of butter and ghee, here are some of the must-try dishes from the Punjabi cuisine.

Sarson da Saag Makki di Roti: This is the indispensable Punjabi meal, which satiates the soul. A combination of pungent and nutritious Sarson da saag (Mustard greens/leaves) topped with homemade white butter, perfectly paired with the Makki di roti (Maize flour Chapati).

Tandoori Chicken: Luscious pieces of chicken marinated with various spices and tenderly cooked in a clay oven better known as tandoor in Punjab. This spicy and tender chicken infused with smoky flavors is one of the most sought after non-veg dishes in the state.

Butter Chicken: Soaked in curry prepared with butter and cream, Butter chicken is a treat for the non-vegetarians. Tenderly cooked chicken with mild spices this dish tastes great with rice and bread (Roti).

Dal Makhani: Cooked patiently over 2-3 hours, this black gram lentils and kidney beans combo is a vegetarian delight. The tanginess of tomato and creaminess of fresh cream adds to its flavors and makes it a comfort food. Goes perfectly well with both Rice and Butter naan.

Chhole Bhature: A succulent morning delight, Chhole Bhature is a combination of spicy chickpea curry served with, boiled spicy dry potato and fluffy Bhature (Deep-fried bread made with refined wheat flour). Served with salad and chutney this is definitely a must try combo.

Lassi: Buttermilk or Lassi is a refreshing beverage that goes with most of the Punjabi meals. Made with curd, Lassi can be relished in sweet or salty flavors. A perfect option to quench your thirst and cool down on a scorching day.