Hindu with significant Muslim and small Christian, Buddhist and tribal minorities. The Muslims constitute a very large minority in West Bengal with 27% of the population and 17% in Bihar. Hindus form 94% of total population of Odisha. Christians are the largest minority in Odisha with 3% of the state population Durga, Krishna, Jagannath and Shiva are particularly popular Hindu deities in this region. Durga and Kali are patron deities of Bengal and Mithila whereas Jagannath or Vishnu is patron god among Odia people. Rama and Hanuman are most revered in Bihar. Shiva is popular in all areas of eastern states. Among tribals of the region Hinduism is the dominant religion. Some tribals also follow their indigenous religions (Sarana). There are several places of pilgrimage for Hinduism. Puri in Odisha is one of the four holy City/Dham of Hindu religion and particularly known for Rath Yatra festival. Bhubaneswar is considered to be the "City of Temples". Konark houses an old sun temple. Bihar Sharif is an important pilgrimage centre for some Muslims nearby and from other places. In Bihar Village Harinagar Bajrang Bali temple is famous for Hindu people. Dakshineswar Kali Temple is a historical Kali temple in West Bengal. Kalighat Kali Temple in Kolkata is the most important of all Shakti Peethas in India. Belur Math in Kolkata is the headquarters of the Ramkrishna Mission founded by Swami Vivekananda. In Bihar, Gaya is known for temple for salvation of ancestors. Other places are Sultanganj in Bhagalpur and Vaidyanath Jyotirlinga in Deoghar, Jharkhand. Bodh Gaya is the city sacred to Buddhism. There are also other cities sacred to Jains in Bihar and Jharkhand. Cuisine West Bengal Bengali cuisine is a culinary style originating in Bengal which is now divided between the Indian state of West Bengal and today's Bangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) including some parts of Jharkhand and Bihar also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the Indian 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