Punjab, in northern India, is a fertile land with a bold rustic cuisine has emerged – from villages, roadside eateries, farms and small towns.
The level of spices can vary from minimal to very prevalent.
Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat spice flavorings. Wheat forms the staple cereal. The main spices in a Punjabi dish consist of onion, garlic and ginger.