THE OLD HOME FILL-ER-UP AND KEEP ON TRUCKIN' DHABA:

Long before dawn on a frosty February morning in Dallas, Palwinder Singh rises from the mattress in his sleeper cab and prepares to haul his cargo cross-country. After five hours of driving north along U.S. 287, and then west on Interstate 40, it's lunchtime.

Singh, 30, pulls his semi off Exit 36 into Vega, a quiet town in the Texas Panhandle along the historic Route 66. For lunch, he bypasses the typical long-haul trucker menu of convenience-store snacks and heat-lamp hot dogs at the large Pilot Travel Center and instead rolls into the parking lot of a modest white building across the street. A sign on the building's red roof spells out the words "Punjabi Dhaba" in the Punjabi language's Gurmukhi script, with the English translation below it.

The Vega Truck Stop and Indian Kitchen, as it's officially known, attracts truckers like Singh originally from Punjab, a region spanning northwest India and eastern Pakistan. The store is filled with Punjabi snacks, sweets, truck decorations and a restaurant, known as a dhaba, that serves fresh meals including paratha and butter chicken -- a slice of South Asia in the middle of rural Texas.

That afternoon, Singh parked his truck, decorated with colorful fabrics and ornaments called jhalars and parandas. He was promptly greeted in Punjabi by another trucker, Amandeep Singh, of Fresno, Calif., who had also stopped for lunch. As they each poured a cup of steaming chai indoors, the truckers chatted about their drives.

The Vega eatery is among an estimated 40 dhabas, and likely many more, that have popped up along American highways across the country in response to the growing number of Punjabi truckers, who have dominated the Indian trucking industry for decades. Punjabis now make up almost 20 percent of the U.S. trucking industry, according to Raman Dhillon, chief executive of the North American Punjabi Trucking Association. 

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