Pakistani cuisine is similar to that of other regions of South Asia, with some of it being originated from the royal kitchens of 16th-century Mughal emperors. Most of those dishes have their roots in British, Indian, Central Asian and Middle Eastern cuisine. Unlike Middle Eastern cuisine, Pakistani cooking uses large quantities of spices, herbs, and seasoning. Garlic, ginger, turmeric, red chili, and garam masala are used in most dishes, and home cooking regularly includes curry, ''roti'', a thin flatbread made from wheat, is a staple food, usually served with curry, meat, vegetables, and lentils. Rice is also common; it is served plain, fried with spices, and in sweet dishes.