Kundan Lal Gujral and his partners ran a small eatery in Peshawar where they cooked chicken in the tandoor. At Partition they fled to Delhi and opened Moti Mahal in Daryaganj in 1947.
To use up leftover tandoori chicken they simmered it in a sauce of tomatoes, butter and cream: butter chicken. Moti Mahal fed prime ministers and visiting statesmen, and the dish went on to conquer the world as the best-known 'Indian' food abroad.
More the table
The free kitchen where everyone sits on the floor in a line and eats the same food.
Mustard greens slow-cooked with butter and eaten with flatbread of maize: the taste of a Punjabi winter.
The warm sweet of flour, sugar and ghee given to everyone at the end of Sikh worship.
Nihari and paye for breakfast, halwa puri on Sundays, and the food streets of the old city by night.
Stuffed tandoor bread with chole, thick lassi in steel glasses, and fried fish: the dhaba food of Amritsar.
The Punjabi breakfast of stuffed paratha and white butter, and the winter and festival sweets of the halwai's shop.
The clay oven sunk in the ground, and the shared village oven where women baked their rotis together.
Spiced chickpeas with puffed, deep-fried bread: the Sunday breakfast of Amritsar, Lahore and Delhi.
The comfort food of every Punjabi home: red kidney beans with rice, and yoghurt curry with fritters.
The famous sweet of Multan: a dense, brittle toffee of wheat, milk, sugar and ghee, studded with nuts.
The winter season when sugarcane is crushed and its juice boiled in great pans into golden gur.