One of the main features of Punjabi cuisine is its diverse range of dishes. Since Punjab is know for its rich milk a number of dishes in Punjab contain milk products like butter, ghee, curd and the paneer etc. Certain dishes which are exclusive to Punjab are the rotis, naans, parathas, choles and ofcourse the Sarson ka saag. The main masala in a Punjabi dish consists of Onions, Ginger and Garlic. Tandoor cuisine is a Punjabi speciality especially for non-vegetarian dishes. Dal Makhani is the staple food of the Punjab region.The primary ingredients in dal makhani are Whole urad and rajma, rather than masoor. Dal makhani is now universally recognized as a quintessentially Indian dish and variations of the fare are served in a wide variety of eateries and restaurants internationally. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. However, with the availability of modern cooking equipment, including Pressure cooker the preparation time of the dish has reduced significantly. The Paratha is an important part of a traditional Indian breakfast. A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. The paratha can be round, heptagonal, square or triangular. They can be stuffed with a variety of stuffings like potatoes, paneer or even kheema.