The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavored with masala. Regional differences also exist in Punjabi cuisine. For example, people of Amritsar prefer stuffed paratha and dairy products. Certain dishes are exclusive to Punjab, such as makke di roti and saron da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi specialty, especially with non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine, such as tandoori foods, naan, pakoras and vegetable dishes with paneer, are derived from Punjabi styles.