restaurants that serve meat dishes.) Vegetarianism has a long and revered tradition in Indian culture. Some Malaysian Indians are born-and-bred vegetarians who often hail from a family line with generations of vegetarians. Some others practice vegetarianism on auspicious festivals such as Thai Ponggal, Hindu New Year, Deepavali, Full Moon Prayers, and on certain days of the week as a symbol of respect when they visit holy temples. Abstaining from meat before fulfilling a vow is a common practice to bring the body to a neutral and focused state, physically and mentally, during Thaipusam and other holy prayer events. Dishes, of South and North Indian types, are based on the ancient concept of Ayurveda and are known to include arusuvai or six types of tastes. Some Indian vegetarian dishes may incorporate dairy products and honey (lacto vegetarian). Some others are heavily based on lavish coconut milk and nuts. There are many Indian eateries and restaurants in Malaysia that offer a pure vegetarian menu. South Indian restaurants, in particular, offer no shortage of meatless options such as Thali meal, also known as banana leaf rice, which is often vegetarian by default, and a wide array of sweets, snacks and light meals such as kesari, tose, idli, uppuma, vade, aviyal, idiyappam and paniyaram. Fruit Malaysia's tropical climate allows for fruit to be grown all year round. A huge variety of common and obscure fruits, either locally grown or imported are available throughout the country. While the vast majority of fruits grown in Malaysia naturally thrive in the tropics, a few areas in the country like Cameron Highlands or Kundasang in Sabah have a different climate zone which enables the cultivation of temperate fruits like strawberries. Fruit is commonly served after a meal as dessert, and fruit juices are highly sought after as drinks of choice in a climate that is hot and humid all year round. Pickled fruits or are popular and widely available, whether sold from street stalls or specialist shops. Many localities are named after native fruits, most notably Alor Setar (buah setar) and Malacca (buah melaka). Fruits are used to make a popular salad dish called rojak (Chinese: 水果囉喏). It consists of pieces of fruit and vegetable bound with a viscous dark sauce made from shrimp paste, sugar, chilli, and lime juice. The Penang version is particularly popular and well regarded. The dish is usually topped with a generous sprinkling