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Guru Granth Sahib
Composition, Arrangement & Layout
ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Punjabi Tarrka
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<blockquote data-quote="Admin" data-source="post: 129944" data-attributes="member: 1"><p><strong><span style="font-size: 15px">Punjabi Tarrka</span></strong></p><p>by JASPREET NIJHER</p><p></p><p></p><p>Chandigarh, Punjab</p><p></p><p>It's been decades since J. Inder Singh Kalra - 'Jiggs Kalra' in culinary circles - set about satiating, tantalizing and appeasing palates, not just appetites. But what hasn't changed is the way his Butter Chicken, which is called ‘Chooza Makhani' at Jiggs' restaurant, and Dal Makhni taste.</p><p></p><p>‘‘We had established with a vision to serve authentic cuisine from the erstwhile Punjab Province (India and Pakistan). We innovate only on the traditional recipe ... no fusion fare for us,'' says Jiggs, a globally recognized food critic and columnist, and now, restaurateur.</p><p></p><p>Though his restaurant dishes out a host of innovative recipes like Salmon Tikka and Tandoori Duck, the Butter Chicken stays on top. ‘‘It was recently rated at the 4th position by CNN International as a must-try and to-die-for dish on our menu,'' he beams.</p><p></p><p>The effervescent gastronome, who champions authentic Punjabi cuisine, has opened his signature restaurant in Chandigarh, announcing more than just his arrival.</p><p></p><p>‘‘The Punjabi palate is extremely sophisticated owing to the fact that Punjabis are very well travelled. The people here prefer local cuisine and flavours over imports - as is the case for all culinary cultures,'' says Jiggs, talking of this region known as the land of foodies.</p><p></p><p>Despite his acceptance, food habits are changing with the times and well travelled people want to experience those same flavours back home, which is why western cuisines are also becoming popular, Jiggs cannot be convinced about the Punjabi changing his food loyalty.</p><p></p><p>‘‘Punjabis love Butter Chicken for its robust quality. Their love for rich, creamy tomato gravy is difficult to surpass, which is why this dish - in all its hues - has become a global favourite,'' says Zorawar Singh, the son of the famous restaurateur, who now looks after his dad's food business.</p><p></p><p>When it comes to catering to the epicurean sensibility, Jiggs painstakingly calls upon the original and most laborious recipes, his confession about finding his way into hearts.</p><p></p><p>‘‘Our Butter Chicken recipe is a sophisticated version. It is produced through an extremely difficult process that includes straining the tomato sauce through a conical strainer and muslin cloth multiple times till the desired texture and consistency is achieved. This process takes several hours. This is reason why our dish is considered as the new standard in North Indian cuisine,'' he adds.</p><p></p><p>While Jiggs celebrates the piquancy of being a Punjabi and exhibits it in his food, which he claims is never static, his opening here is a toast to this region that gave him all. ‘‘It was imperative that our restaurant, serving authentic Punjabi cuisine, be present in the region that gave birth to the cuisine,'' he adds.</p><p></p><p></p><p>[Courtesy: The Times of India]</p><p></p><p>July 10, 2010</p></blockquote><p></p>
[QUOTE="Admin, post: 129944, member: 1"] [B][SIZE=4]Punjabi Tarrka[/SIZE][/B] by JASPREET NIJHER Chandigarh, Punjab It's been decades since J. Inder Singh Kalra - 'Jiggs Kalra' in culinary circles - set about satiating, tantalizing and appeasing palates, not just appetites. But what hasn't changed is the way his Butter Chicken, which is called ‘Chooza Makhani' at Jiggs' restaurant, and Dal Makhni taste. ‘‘We had established with a vision to serve authentic cuisine from the erstwhile Punjab Province (India and Pakistan). We innovate only on the traditional recipe ... no fusion fare for us,'' says Jiggs, a globally recognized food critic and columnist, and now, restaurateur. Though his restaurant dishes out a host of innovative recipes like Salmon Tikka and Tandoori Duck, the Butter Chicken stays on top. ‘‘It was recently rated at the 4th position by CNN International as a must-try and to-die-for dish on our menu,'' he beams. The effervescent gastronome, who champions authentic Punjabi cuisine, has opened his signature restaurant in Chandigarh, announcing more than just his arrival. ‘‘The Punjabi palate is extremely sophisticated owing to the fact that Punjabis are very well travelled. The people here prefer local cuisine and flavours over imports - as is the case for all culinary cultures,'' says Jiggs, talking of this region known as the land of foodies. Despite his acceptance, food habits are changing with the times and well travelled people want to experience those same flavours back home, which is why western cuisines are also becoming popular, Jiggs cannot be convinced about the Punjabi changing his food loyalty. ‘‘Punjabis love Butter Chicken for its robust quality. Their love for rich, creamy tomato gravy is difficult to surpass, which is why this dish - in all its hues - has become a global favourite,'' says Zorawar Singh, the son of the famous restaurateur, who now looks after his dad's food business. When it comes to catering to the epicurean sensibility, Jiggs painstakingly calls upon the original and most laborious recipes, his confession about finding his way into hearts. ‘‘Our Butter Chicken recipe is a sophisticated version. It is produced through an extremely difficult process that includes straining the tomato sauce through a conical strainer and muslin cloth multiple times till the desired texture and consistency is achieved. This process takes several hours. This is reason why our dish is considered as the new standard in North Indian cuisine,'' he adds. While Jiggs celebrates the piquancy of being a Punjabi and exhibits it in his food, which he claims is never static, his opening here is a toast to this region that gave him all. ‘‘It was imperative that our restaurant, serving authentic Punjabi cuisine, be present in the region that gave birth to the cuisine,'' he adds. [Courtesy: The Times of India] July 10, 2010 [/QUOTE]
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