Sarninder Brar’s book on Punjab’s culinary heritage released

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Book highlights traditional recipes, culinary skills and Punjab’s rich food heritage

Chandigarh, September 28

The launch of Punjab Di Rasoi – Traditional Recipes, Culinary Skills and Food Heritage of Punjab, compiled by Sarninder Singh Brar, former Assistant Director (Hospitality), UT Administration, showcased Punjab’s rich culinary heritage at the Chandigarh Press Club on Monday.

Brar’s former colleague, writer, motivational speaker and former IAS officer Vivek Atray released the book during a media interaction.

Brar, who retired from service in 2010 and later moved to Canada, said his enduring passion for food, cooking and hospitality inspired him to document Punjab’s traditional culinary practices and preserve the food heritage he encountered during his professional journey.

Speaking at the event, Brar said the book was not merely a collection of recipes but an effort to preserve the memories, skills, traditions and emotions associated with Punjabi kitchens. He described food as an integral part of Punjab’s identity, hospitality and cultural heritage.

The book features traditional Punjabi recipes, culinary techniques, ingredients and quantities, along with food traditions and the cultural heritage associated with Punjab’s kitchens and hospitality. It also highlights the importance of traditional methods, spice blending, heat control, patience and presentation in Punjabi cooking.

Brar said kitchens were not merely spaces for preparing meals but also places where families, communities and traditions came together.

Atray, while releasing the book, appreciated Brar’s contribution to the hospitality sector  and his efforts to promote Punjabi cuisine beyond geographical boundaries. He said the book reflected Brar’s personal journey and his efforts to celebrate and preserve Punjab’s culinary legacy.