Gary and co discover the secrets of Punjabi cooking culminating in Mr Rhodes chancing his arm at preparing the old Friday night curry house classic Paneer Tikka. But just how different is the genuine authentic dish to our anglicised version? Earthy, wholesome and full-flavoured, Punjabi cooking celebrates everyday cooking with Indian flatbreads, slow-cooked lentils, and fried onion, ginger and garlic masalas. Many people believe murgh makhani (arguably Punjab’s favourite dish) is the forerunner to Britain’s love affair with chicken tikka masala. Recipes: Murgh Pistadah (Pistachio-Marinated Chicken), Murgh Makhani (Butter Chicken), Shahi Maanh Daal (Creamy Black Lentils), Paneer Tikka (Grilled Paneer),