Pakistan have many similar community tandoors. Ingredients Most menus are made according to the season. The universal favourite in Pakistan is dal (daal) while, in India it is chole bhature - both of which are a year-round items and are available at every wayside dhaba; it originated in Northern India but is now found anywhere in the Indian subcontinent or other countries where the South Asian diaspora have migrated in large numbers. But, the pride of the Punjabi winter cuisine is sarson ka saag (curry made out of mustard leaves) served with blobs of white butter accompanied by makki ki roti and lassi. Some dishes are: Wheat and maize (the staple food grains), all lentils, especially black gram and yellow gram, rajma (kidney beans), and chana. Popular spices in desi cuisine are coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chili powder, turmeric, and mustard. One of the main crops is mustard or sarson: Its leaves are used to make sarson da-saag curry while its seeds are used for tempering and for making mustard oil, which is widely used as a cooking medium. Milk and dairy products such as dahi, paneer cream, butter and ghee are used. Butter is an important cooking medium apart from being consumed raw along with the food. Non-vegetarian food, especially chicken, is a favourite. Mutton and fish are also cooked. All types of vegetables Vegetarian specialities The simple vegetarian meal served could be a paratha of many kinds depending on the type of vegetable stuffing one wishes to have – the aloo parathas is the most popular. Parathas stuffed with cooked, mashed and spiced vegetables such as cauliflower are popular for breakfast with curds or tea. Vegetarian meal – for lunch or dinner – consists of chana masala, pindi chana, vegetables and lentils, sarson ka saag, palak paneer, bharwan karela, subz korma, rajma or kadhi. Paneer dishes are a must in a vegetarian menu. It is cooked with every kind of vegetable, the popular dishes of such variety are palak paneer or saag paneer, mutter paneer, paneer makhani etc. Naan and paratha, rotis made of maize flour (makki di roti), chappatis made out of the flour of maize and rumali roti are typical Indian breads. The basic gravy used for vegetables and meat dishes is onion-tomato-garlic-ginger. Rice A predominantly wheat-eating people, the Punjabis cook rice only on special occasions. Rice is rarely cooked plain or