New Delhi, Aug. 1 -- It's sad but true that what passes for Punjabi cuisine in many of the restaurants in the National Capital Region (NCR) is a bit of a cliche. You know what to expect even before opening the menu card-some sort of tandoori kebab, dal makhani, garlic naan, a sweet shahi chicken gravy enriched with a paste of nuts. The list is somewhat incongruous with the image that the landscape of Punjab conjures up: lush fields, a wide variety of seasonal produce, community kitchens and slow-cooked meals. There is a disconnect between what is peddled under the monolith of "Punjabi food" and what is actually cooked in homes across the state.

One wonders what led to dishes such as dal makhani, tandoori chicken and butter chicken becomi...