cooked without any gravy. Different variants of Bhujiya are cooked like: Parore Aloo Ki Bhujia, Bhindi Aloo ki Bhujiya, Karele Aloo ki Bhujiya, Kundru ki Bhujiya, Chathail/Kantola ki Bhujiya. Rasili Bhaaji: These are wet vegetable preparations which essentially include some gravy or soup. Examples include: Aloo Gobhi ki Rasili Bhaaji, Kathal ki Rasili Bhaaji, Aloo Parwal ki Rasili Bhaaji. Sometimes, roti is broken into a bowl of hot milk (can be sweetened), and then eaten. It is often called doodh-roti. Sometimes, litti is grilled over charcoal or is baked in cowdung cakes or charcoal in a clay oven and is eaten with chokha or murga (chicken korma). Dinner could change at special occasions and can be replaced by meat dishes like korma (meat with gravy), kebab and kofta (meat balls with spicy gravy) and served with tandoori roti (harder than the usual pan baked roti) or naan and Salaad (salad). Satvik khana There is a tradition of eating satvik khana (sentient food) in the holy city of Banaras. It is a lacto-vegetarian diet and excludes the uses of garlic and onion. Non vegetarianism Since ancient times, peoples of this region have been consuming non-vegetarian along with vegetarian diets. Also non-vegetarian dishes are seen as delicacies and are eaten with great relish. It has always been a custom to serve the guests any non-vegetarian dish at least once in their term of stay. After the arrival of British, poultry became popular and now has become one of the largest contributor in meat yielding animals. But still mutton is regarded as the superior meat over poultry and fish. Fish have also been popular since ancient times due to a large number of big and small rivers flowing through the region. Freshwater fish and small freshwater prawns also form a good proportion in total meat consumption. Essentials Spices and condiments Amount of spices used in cooking are very few and sometimes can be just two or three kind of spices, which imparts a perfect aroma and taste, rather than putting all spices together and making the dish very spicy and hot. Panch-phoran: It is a mix of five spices that is commonly used in Bhojpuri cuisine. The five spices in Panch-phoran include: Jeera (cumin), Radhuni (a strong spice), Methi-dana (dry fenugreek seeds), Saunph (fennel seeds) and Kalaunji (nigella seeds). This spice mix is the essence of Bhojpuri dish Panch-phoran Kohra (sweet and spicy