We have known Amritsari kulcha to be endemic to Amritsar itself but according to some facts in our history, the presence of the Kulcha can be traced back to the Mughal kitchens. It is said that Shah Jehan was presented with this stuffed kulcha once by his Khansama (royal chef) and the King loved it so much that it became one of the staples for breakfast and lunch and were praised immensely by the darbar. That is when it became famous among the Mughals and Nizams and travelled to the Northern parts of India. Before the partition of India and Pakistan, Punjab was one of the biggest states as it covered land in Lahore and neighbouring regions of Pakistan too. It is said that if you take a tour of Amritsar and then go straightaway to Lahore, you wouldn’t be able to tell the two places apart. From language spoken in both of these cities to the food eaten, the cities are indistinguishable. The art of making kulcha is not very different in both cities

No time to linger? That's fine. We've packed you a breakfast/Lunch and Dinner - Delicacy of Punjab

Check out the ingredients:

• Slow-Cooked Tandoori Kulcha
  
• Aloo Kulcha
• Gobhi Kulcha
• Mix Aloo Kulcha
• Slow Cooked in Tandoori Soya Chaap
• Slow Cooked in Tandoor Malai Chaap
• Roasted Garlic Butter Naan
• Tandoori Dal Makahni

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