One of the main features of Punjabi cuisine is its diverse range of dish preparations. Home cooked and restaurant Punjabi cuisine can vary significantly. Restaurant style uses large amounts of ghee (which is clarified butter); and home cooked recipes use more whole wheat, rice and other ingredients flavored with masala (a dry spice mixture relevant to the region).
Within the Punjab region, there are different preferences. People in the area of Lahore and Amritsar prefer stuffed parathas and dairy products which is well known in the area for the quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag and makki di roti. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes. Before the 1947 partition, tandoori cooking in India was traditionally associated with the former undivided Punjab.  Many of the most popular elements of Indian cuisine as it is marketed to non-Indian customers (such as tandoor, naan, pakoras and vegetable dishes with paneer) is derived from Punjab.