Native to the northern Punjab region of India, the Sikh religious tradition's foods resemble Indian foods from the region and also reflect Muslim influences. Sikhs may eat meat as long as it is slaughtered under specific procedures. Other than meat, Sikh Indian foods include roti, phulka, parautha, sabzi and daal.
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Meat and Jhatka
Amritdhari Sikhs can eat meat as long as it is jhatka meat, and eating meat cannot go against the Sikh code of conduct known as the Kurehit. The jhatka procedure is the painless and instantaneous slaughter of animals for meat. Both Hindus and Sikhs abide by jhatka rules.
Whole grains are part of Sikh meals. Sikhs make roti from whole meal or brown flour. A simple dish to prepare, roti resembles a pancake and puffs up when heated.
Fried parautha is a popular Sikh morning snack. Sikhs make it by folding dough several times and frying it in butter or ghee (tradtional Indian clarified butter). Parautha may include fillings, and it is difficult to make well.
Sabzi, Daal and Pulses
Sikhs complement their meals with sabzi and/or daal. Sabzi, a vegetable dish, may include cooked cauliflower, cabbage, okra, peas or spinach, among other cooked vegetables. Chana or chholay daal may be made with Bengal gram and black gram, green lentils (moong), red or yellow lentils (mansoor) or black lentils (mah or urad). Sikhs also enjoy nutritious pulses: multicoloured peas and beans.
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