Pakistani cuisine without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is "aloo gosht" (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan. Vegetable and legume dishes are very popular in Pakistan. Dishes such as Baingan bartha and Sarson da
Indian cuisine to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet ("bājra"), rice, whole-wheat flour ("aṭṭa"), and a variety of lentils, such as "masoor" (most often red lentils), "tuer" (pigeon peas), "urad" (black gram), and "moong" (mung beans). Lentils may be used whole, dehusked—for example, "dhuli moong" or "dhuli urad"—or split. Split lentils, or "dal", are used extensively. Some pulses, such as "channa" or "cholae" (chickpeas),