PUNJABI
Punjabi cuisine 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 ghee, with liberal amounts of butter and cream with home cooked concentrating mainly upon preparations with whole wheat, rice and other ingredients flavoured with masalas. Unlike neighbouring Kashmir, the main staple in Punjabi cuisine is the chapati, also known as the roti.
The area of Amritsar is well-known for stuffed parathas and dairy products. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine – such as tandoori chicken, naan, pakoras and vegetable dishes with paneer – derive from the Punjab.