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 flavored 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).