Our Facebook page
Sikh’s are vegetarians and take great pride in their food and their cooking skills. Rice, wheat and lentils are staple foods.
Some of the most common constituents of Sikh meals are:
PHULKA – a phulka or roti is made from wholemeal or brown wheat flour and is fairly simple to make. It is flat and round, approximately six inches in diameter.
POORI – a poori is another type of a phulka, which is smaller in size and deep fried.
PARAUTHA – a richer and more nourishing form of phulka, it is made by folding and rolling dough a number of times with or without fillings, and is fried in butter or vegetable oil.
SABZI – is the name given to cooked vegetables. There are many varieties of sabzi’s with various cooking methods. e.g. matter paneer, aloo gobi ,etc.
DAAL – cooked pulses, chick peas, beans, green, red, yellow and black lentils.
SAAG – Saag is a well-cooked spiced puree, mainly made from fresh green mustard leaves and spinach.
DHAI – Dhai or yoghurt is a complementary item and usually enriched with other ingredients before serving.
SNACKS – to mention a few, spicy savoury snacks (pakorras) and triangular pastry with vegetable filling (Samosas)
SWEETS – Sikh sweets are made from milk, sugar, flour and butter. Some popular ones are kheer, barfi, laddoo, jalebi and gulab-jaman.
A Sikh meal is normally prepared whilst listening to or reciting simran, with an Ardas before starting the meal to thank God for what has been provided.
