Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. The cuisine has a rich tradition of many distinct local ways of cooking, out of which one is a special form of tandoori cooking style.There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure of cooking. This includeswood-fired and masonry ovens. In the past many people employed wood-burning stoves but this method is dying out. One derivation from this type of cooking is the tandoori style of cooking food in the tandoor.Breakfast recipes with respect to different regions within Punjab varies. Common ones are Chana masala, Chole, Paratha, Halwa poori, Bhatoora, Falooda, Makhni doodh, Amritsari Lassi, Masala chai, Tea, Amritsari Kulchas, Phainis, Dahi vada, Dahi, Khoa, Paya, Aloo Paratha.

In upper Punjab Pakistan the Lahori Katlama is famous for the breakfast as well.

The traditional name of the stove in the Punjabi language is chulla. Whereas masonry ovens are known as bhattis. Outdoor cooking and grilling have many different types of bhattis. Traditional houses also have ovens (wadda chulla or band chulla) that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used earth ovens (khadda chulla). The Punjabi dhabha are road side and suburban eatery centers. Dhaba is also a communal place to sit and chat with each other.