Punjabi cuisine-: (from the Punjab region of Northern India and Western Pakistan) can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with wheat Rice and other ingredients flavoured with masalas (spices). Wheat and rice is a staple food, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the area itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag (Sarson Ka Saag). Punjabis have the reputation of being the greatest producers of good food and being the still greater consumers of it. Punjab has bequeathed the institution of Dhaba-originally a wayside-eating joint to the world. The Dhaba moves wherever a Punjabi goes. There are vaishno dhabas where only vegetarian food is cooked in pure ghee or clarified white butter. Dal Makhni, a shining blackish lentil named Urd or Maha of the Dhaba has become world famous and is served in Punjab on all ceremonial occasions. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-veg dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab


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