Some of the most common names in Sikh meals are-

1. ROTI or PHULKA: The Roti is made from wholemeal or brown wheat flour and is fairly simple to make. It is flat and round, approximately six inches in diameter and looks like a pancake. The Phylka is a finer version of Roti and is named as such because it bubbles up or puffs up like a saucer-shaped balloon. Chapatti is another name for Roti or Phulka and is not very popular in Punjabi homes, especially among the Sikhs. Puri is yet another type of Roti, which is smaller in size and is deep fried like potato chips.
2. PARAUTHA: A heavier and more nourishing form of roti is called parautha. It is made by folding and rolling of the dough a number of times with or without fillings and is superficially fried in ghee, margarine or vegetable oil. It needs an expert to make a really good parautha. It is the most popular morning snack and is less likely to be eaten in the afternoon or evening..
3. SABZI and DAAL: Whether vegetarian or non-vegetarian, no meal in a Sikh family is complete without either a SABZI (cooked vegetable) or DAAL (cooked pulse) or indeed both. This is one area where Indian cooking is difficult to match, not only in the variety of Daals and Sabzees but also in their cooking methods. Pulses are like peas and beans of different colours and size and are among the most popular dishes because they are cheap, easy to make, tasty and nutritious. Some of the most common names in this group are-
   1. SABZI- cauliflower, cabbage, lady-fingers (Okra), aubergine, peas, green pepper, potato, carrot, turnip, gourd (bitter), spinach, green mustard.
   2. DAAL- (Chana or Chholay) Bengal gram and black gram, moong (green lentil), mansoor (red or yellow lentils), mah or urad (black lentil), etc.
4. DAHI or YOGHURT: is an important complimentary item to the Punjabi meal and is usually enriched with other ingredients before serving.
5. PANEER: (specially prepared cheese cubes) when cooked is more tender and tasty than veal and is the most popular non-vegetarian diet.
6. SNACKS and SWEETS: As far as snacks and sweet dishes are concerned Indian cooking is hard to beat. Although the serving of a dessert after a full meal is not regarded as important, a sweet dish like Kheer (rice pudding) is often served as part of the meal. Many Indian sweets are made of milk, sugar, gram flour and ghee. Some of the popular ones are- RASGULLA, GULAB JAMAN, BARFI, LADDOO, JALLEBI, HALWA, GAJERELLA, DOODH BARE, etc. Among the snacks the most common ones are-PAKORAS which are quick and simple to make and there are scores of varieties in Pakoras from vegetarian to non-vegetarian. Similarly, SAMOSAS (triangular shaped pastry which envelopes fillings ranging from various vegetables to minced meat) are very popular.