from the subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once. Bhutanese cuisine Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. It has many similarities with Tibetan cuisine Indian cuisine Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices. There is also the widespread practice of vegetarianism across its society although, overall a minority. Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's religious beliefs and culture has played an influential role in the evolution of its cuisine. It has influences from Middle Eastern cuisine, Southeast Asian cuisine, East Asian cuisine and Central Asian cuisine, as well as the Mediterranean cuisines due to the historical and contemporary cross-cultural interactions with these neighboring regions. Regional cuisine includes: East Indian cuisines: Cuisine of Chhattisgarh Odia cuisine Bhojpuri cuisine Northeast Indian cuisines: Bengali cuisine Assamese cuisine Arunachalese cuisine Meghalayan cuisine Manipuri cuisine Naga cuisine Mizo cuisine Sikkimese cuisine Tripuri cuisine Gorkha cuisine Jharkhandi cuisine Maithil cuisine Bihari cuisine Bhojpuri cuisine North Indian cuisines: Awadhi cuisine Cuisine of Uttar Pradesh Himachali cuisine Kashmiri cuisine Kumaoni cuisine Ladakhi cuisine Mughlai cuisine Punjabi cuisine Rajasthani cuisine South Indian cuisines: Chettinad cuisine Dhivehi cuisine (Minicoy) Hyderabadi cuisine Kerala cuisine Karnataka cuisine Mangalorean cuisine Tamil cuisine Telugu cuisine Thalassery cuisine Udupi cuisine West Indian cuisines: Goan cuisine Gujarati cuisine Maharashtrian cuisine Malvani cuisine Parsi cuisine Sindhi cuisine Thathai Bhatia Cuisine Other Indian cuisines include: Indian Chinese cuisine Jain vegetarianism Indian fast food Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches. Nepalese cuisine Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.Dal-bhat-tarkari () is eaten throughout Nepal.Nepali