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 type of flat bread, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish, chicken and beef. Beef is less common in India than in other South Asian cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of (water) buffalo and yaks to some extent. Pork is considered as a taboo food item by all Muslims and is avoided by many Hindus, though it is commonly eaten in some regions like Northeast India and Goa. A variety of very sweet desserts which use dairy products is also found in cuisines of the Indian subcontinent. The main ingredients in desserts of the Indian subcontinent are reduced milk, ground almonds, lentil flour, ghee and sugar. Kheer is a dairy-based rice pudding, a common dessert. History Many foods from the Indian subcontinent have been known for over five thousand years. The Indus Valley people, who settled in what is now the northwestern Indian subcontinent, hunted turtles and alligator. They also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period (c. 3300–1700 B.C.) are still common today. Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Indus Valley people cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder. Indians have used leafy vegetables, lentils, and milk products such as yogurt and ghee throughout their history. They also used spices such as cumin and coriander. Black pepper, which is native to India, was often