Pranjal Dhaba - National Highway 76 - Shivrajpur - Shankargarh - Allahabad 2014-07-04 5674

A dhaba is a roadside restaurant in the

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as

truck stops A truck stop, known as a service station in the United Kingdom, and a travel center by major chains in the United States, is a commercial facility which provides refueling, rest (parking), and often ready-made food and other services to motori ...

. They are most commonly found next to petrol stations, and most are open 24 hours a day. Dhabas are a common feature on national and state highways. Earlier frequented only by truck drivers, today eating at a dhaba, whether urban or roadside, is a trend.

Etymology

The word has been alleged in folk etymology to stem from ''dabba'', m., box,

lunch Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology ...

box,

tiffin Tiffin is an Indian English word for a type of meal. It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. In certain parts of India, it can also refer to the midday luncheon or, in s ...

. Dhabas sprung up first on

GT Road The Grand Trunk Road (formerly known as Uttarapath, Sarak-e-Azam, Shah Rah-e-Azam, Badshahi Sarak, and Long Walk) is one of Asia's oldest and longest major roads. For at least 2,500 years it has linked Central Asia to the Indian subcontinent. ...

which ran from

Peshawar Peshawar (; ps, پېښور ; hnd, ; ; ur, ) is the sixth most populous city in Pakistan, with a population of over 2.3 million. It is situated in the north-west of the country, close to the International border with Afghanistan. It is ...

, Rawalpindi and

Lahore Lahore ( ; pnb, ; ur, ) is the second most populous city in Pakistan after Karachi and 26th most populous city in the world, with a population of over 13 million. It is the capital of the province of Punjab where it is the largest city ...

through Amritsar,

Ludhiana Ludhiana ( ) is the most populous and the largest city in the Indian state of Punjab. The city has an estimated population of 1,618,879 2011 census and distributed over , making Ludhiana the most densely populated urban centre in the state. I ...

and further to

Delhi Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders ...

and

Calcutta Kolkata (, or , ; also known as Calcutta , List of renamed places in India#West Bengal, the official name until 2001) is the Capital city, capital of the Indian States and union territories of India, state of West Bengal, on the eastern ba ...

. There is now a large network of the Indian and Pakistani immigrant communities worldwide, and many have opened dhabas in far lands (such as at service stations on the

Trans-Canada Highway The Trans-Canada Highway ( French: ; abbreviated as the TCH or T-Can) is a transcontinental federal–provincial highway system that travels through all ten provinces of Canada, from the Pacific Ocean on the west coast to the Atlantic Ocean o ...

network). Dhabas were characterized by mud structures and cots to sit upon (

charpai Charpai, Charpaya, Charpoy, Khat or Manji (Tamil :கட்டில் Hindi : चारपाई, Bengali: চারপায়া, Urdu: چارپائی, Saraiki, Punjabi; ''char'' "four" + ''paya'' "footed") is a traditional woven bed used ...

) while eating. A wooden plank would be placed across the width of the cot on which to place the dishes. With time, the cots were replaced by tables. The food is typically inexpensive and has a 'homemade' feel to it.

Cuisine

Indian and Pakistani food served in dhabas is wholesome and full of rustic flavour. Food is served on big brass or steel

thali Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various di ...

(plates) and drinks – water,

lassi Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet la ...

, milk (of several varieties), or tea, as well as shorbas (soups) – are served. Two types of food are served in the dhabas – non-vegetarian cuisine (which is the most popular) and vegetarian fare termed '' vaishno dhabas'' (where food is cooked in pure

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

or clarified white butter).

Dal makhni In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

is a popular dish in the vegetarian dhaba.

Tandoor

The

tandoor A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor ...

(also called ‘tandooria’ or dhatti) is a barrel-shaped clay or earthenware oven, which makes the cuisine special. It is a versatile kitchen appliance for making

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

s and

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ...

s and a social institution. In villages across Pakistan and India, the community tandoor, dug in the ground and either coal-fired or (more recently) electrically heated, is a meeting place for women, who bring the kneaded atta (dough) and sometimes marinated meats to have them cooked while socializing. Until a few years ago, this phenomenon existed in urban neighbourhoods, too. Even today, a few neighbourhoods in

and

have a community tandoor. Many towns peppered on the way from Karachi to Islamabad Pakistan have many similar community tandoors.

Ingredients

Most menus are made according to the season. The universal favourite in Pakistan is dal (daal) while, in India it is

chole bhature Chole bhature () is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Although it is known as a typical Punjab ...

- both of which are a year-round items and are available at every wayside dhaba; it originated in Northern India but is now found anywhere in the Indian subcontinent or other countries where the

South Asia South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;;;;; ...

n diaspora have migrated in large numbers. But, the pride of the Punjabi winter cuisine is

sarson ka saag Sarson ka saag (as it is known in Hindi/Haryanvi or Sarson da saag in Punjabi or Sareyan Da Saag in Dogri) is a popular vegetarian dish from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such ...

(curry made out of mustard leaves) served with blobs of white butter accompanied by

makki ki roti Makki ki roti is a flat Leavening agent, unleavened bread made from cornmeal, corn meal (maize flour), primarily eaten in the Jammu division, Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North Indi ...

and

. Some dishes are: *Wheat and maize (the staple food grains), all

lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...

, especially

black gram ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

and

yellow gram Yellow is the color between green and orange on the spectrum of light. It is evoked by light with a dominant wavelength of roughly 575585 nm. It is a primary color in subtractive color systems, used in painting or color printing. In th ...

rajma Rājmā ( hi, राजमा, ne, राजमा, ur, راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many In ...

(kidney beans), and chana. *Popular spices in

desi DESI may refer to * Desorption electrospray ionization * Drug Efficacy Study Implementation * Dark Energy Spectroscopic Instrument See also * Desi (disambiguation) Desi or Deshi is a self-referential term used by South Asian people. Desi may al ...

cuisine are

coriander Coriander (;

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

, red

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

, and

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

. One of the main crops is mustard or sarson: Its leaves are used to make ''sarson da-saag'' curry while its seeds are used for tempering and for making

mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vol ...

, which is widely used as a cooking medium. *Milk and dairy products such as ''dahi'', ''

paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft ...

'' cream, butter and ''

'' are used. Butter is an important cooking medium apart from being consumed raw along with the food. *Non-vegetarian food, especially chicken, is a favourite. Mutton and fish are also cooked. *All types of vegetables

Vegetarian specialities

The simple vegetarian meal served could be a

paratha Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad a ...

of many kinds depending on the type of vegetable stuffing one wishes to have – the

aloo paratha ''Aloo paratha'' (Urdu: , Hindi: , Punjabi: ਆਲੂ ਪਰਾਠਾ / آلو پراٹھا, ) is a paratha (flat bread dish) stuffed with potato, originating from the Punjab region of South Asia. It is traditionally eaten for breakfast. It ...

s is the most popular. Parathas stuffed with cooked, mashed and spiced vegetables such as cauliflower are popular for breakfast with curds or tea. Vegetarian meal – for lunch or dinner – consists of ''

chana masala Chana masala (, literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called ''c ...

'', ''pindi chana'', vegetables and lentils, ''sarson ka saag'', ''

palak paneer Palak paneer () is an Indian dish consisting of paneer (a type of cheese) in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak paneer and saag paneer are sometimes ...

'', ''bharwan karela,'' ''subz

korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

'', ''

'' or ''

kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

''.

Paneer Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft ...

dishes are a must in a vegetarian menu. It is cooked with every kind of vegetable, the popular dishes of such variety are

saag paneer Saag (), also spelled sag or saga, is an Indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other g ...

mutter paneer Mattar paneer ( hi, मटर पनीर), also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian North Indian cuisine, North Indian dish consisting of Pea, peas and paneer in a tomato-based ...

, ''

paneer makhani Paneer makhani (also called paneer butter masala) is a slightly sweet Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (''makhan''), tomatoes and cashews. Spices such as red chili powder and gara ...

'' etc. ''

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ...

'' and ''

'', rotis made of maize flour (

makki di roti Makki ki roti is a flat unleavened bread made from corn meal (maize flour), primarily eaten in the Jammu region, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India & Gujarat, Maharashtra in Western India ...

chappati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi language, Marathi) ''poli'', and ...

s made out of the flour of maize and ''

rumali roti Rumali roti also called Manda. It is eaten with tandoori dishes. The word ''rumal'' means handkerchief in many north Indian languages, and the name ''rumali roti'' means handkerchief bread. In Punjab, it is also known as lamboo roti. Lamboo si ...

'' are typical

Indian breads Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened a ...

. The basic gravy used for vegetables and meat dishes is onion-tomato-garlic-ginger.

Rice

A predominantly wheat-eating people, the Punjabis cook

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

only on special occasions. Rice is rarely cooked plain or steamed and is always made with a flavouring of cumin or fried onions. ''Sada chawal'' – plain rice – is served with other wheat-based dishes. Vegetable biryani (fried veg rice) is also a favourite dish. In winter, is rice cooked with

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...

is ''gurwala chawal'', or ''rao ki kheer'' delicacy when cooked on slow fire for hours with sugarcane juice, and sometimes rice is also cooked with green peas.

Non-vegetarian options

Authentic items include kadhai murg,

tandoori chicken Tandoori chicken is a Cuisine of the Indian subcontinent, South Asian dish of chicken (food), chicken marinated in yogurt and spices and roasting, roasted in a ''tandoor'', a cylindrical clay oven. The dish is now popular world-wide. The moder ...

, tali machali amritsar, rara gosht,

chicken tikka masala Chicken tikka masala is a South Asian dish consisting of roasted marinated chicken chunks ( chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from South Asia living in Great B ...

, peppery tandoori chicken., anda paneer (egg curry), seek kebabs, butter chicken, vegetarian and non-vegetarian kathi rolls, etc. Non-vegetarian popular starters include

kebabs Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

– Gosht Pudhina Sheek, Tangri and Macchi Hariyali Tikka and Chicken Tikka. Murg yakhni shorba and chicken shorba are popular soups. Most meat delicacies are eaten with plain rice, phulka or tandoori

without ghee or butter.

Sweets or desserts

Sweets include firni or

phirni Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

(a sweet dish made of milk, rice flour, and sugar and chilled in earthenware bowls), gulab jamun and

burfi Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani (originally Persian) word ''barf'', which means snow. Common types of barfi include ''besan barfi'' (made with gram flou ...

. The desserts include fresh hot

jalebi ''Jalebi'' (, , , Urdu: جلیبی‎, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...

with vanilla ice cream, rasmalai and kesari

kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

The saffron-mixed buttermilk (lassi) of Amritsar; milk boiled with almonds, pistachio, and dry-dates in winter; and the same mix boiled into a thick liquid and then solidified in a banana-shaped mould in the form of a kulfi are desserts.

Panjiri Panjiri is a North Indian dish which is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, o ...

whole wheat flour Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads ...

fried in sugar and ghee, heavily laced with dry-fruits and herbal gums is in eaten in the winters to ward off cold.

Regional variations

Haryana Haryana (; ) is an Indian state located in the northern part of the country. It was carved out of the former state of East Punjab on 1 Nov 1966 on a linguistic basis. It is ranked 21st in terms of area, with less than 1.4% () of India's land ar ...

has dhabas all over and dhabas of

Murthal Murthal is a village in Sonipat district of the Indian state of Haryana. It is located north of Sonipat, from the national capital New Delhi, and southwest of Chandigarh, the state capital. It is famous for its parathas. Demographics Acc ...

Sonipat Sonipat is a city, municipal corporation and administrative headquarter in Sonipat district of Haryana state of India. It comes under the National Capital Region and is around from New Delhi. It is also around 214 km (128 miles) southwest o ...

Grand Trunk Road The Grand Trunk Road (formerly known as Uttarapath, Sarak-e-Azam, Shah Rah-e-Azam, Badshahi Sarak, and Long Walk) is one of Asia's oldest and longest major roads. For at least 2,500 years it has linked Central Asia to the Indian subcontinent. ...

are famous for delicacies including Murthal Paratha, Haryanvi Daal, Cheese Bread Pakora and more.Highway Bits: Dhabas versus food chains
''Times of India'', 7 Sept 2015] ''"Garam Dharam"'' (Hot Dharam) vegetarian dhaba based on

Sholay ''Sholay'' (, ) is a 1975 Indian Hindi-language action-adventure film directed by Ramesh Sippy, produced by his father G. P. Sippy, and written by Salim–Javed. The film is about two criminals, Veeru (Dharmendra) and Jai (Amitabh Bachchan), ...

theme at Murthal

, with fruit parathas as one of its speciality, is owned by the

Bollywood Hindi cinema, popularly known as Bollywood and formerly as Bombay cinema, refers to the film industry based in Mumbai, engaged in production of motion pictures in Hindi language. The popular term Bollywood, is a portmanteau of "Bombay" (fo ...

action hero

Dharmendra Dharam Singh Deol (born 8 December 1935), also known mononymously as Dharmendra, is an Indian actor, producer and politician who is known for his work in Hindi films. Known as the first " He-Man" of Bollywood, Dharmendra has worked in over 301 ...

.GOOGLE ENGLISH TRANSLATION India's action hero Dharmendra opened Dhaba in Murthal, named Hot Dharam
an
ORIGINAL NEWS मुरथल में इंडिया के एक्शन हीरो धर्मेंद्र ने खोला ढाबा, नाम रखा है 'गरम धरम'

Zee News Zee News is an Indian Hindi-language news channel owned by Subhash Chandra's Essel Group. It launched on 27 August 1999 and is the flagship channel of the Zee Media Corporation. The channel has been involved in several controversies and has ...

24 Feb 2018.

Overseas

The word has come to represent

cuisine of the Indian subcontinent Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka. Staples and common ingredients Chapati, a ...

so much that many

Indian restaurants Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

in Asia (

Bangkok Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estima ...

), Europe and Americas (

Trinidad and Tobago Trinidad and Tobago (, ), officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago, and numerous much smaller islands, it is situated south of ...

) have adopted it as a part of the name.

References

{{Indian beverages Restaurants by type Transport culture of India Punjabi culture Restaurants in India Trucking subculture Indian trucking industry