at once. Bengali food has inherited a large number of influences, both foreign and pan-Indian, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947). Odisha Odia cuisine refers to the cooking of the eastern Indian state of Odisha. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavours are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are popular. Chicken and mutton are also consumed, but somewhat occasionally. Only 6% of the population of Odisha is vegetarian, and this is reflected in its cuisine. The oil base used is mostly mustard oil, but in festivals ghee is used. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end. Festivals and fasts witness a cuisine without onion and garlic, whereas other days witness an aroma of garlic and onion paste in curries. One can find restaurants serving food without onion and garlic in major places like Puri and other coastal area, which is run by Brahmin owners. Odisha has a culinary tradition spanning centuries if not millennia. The kitchen of the Jagannath temple in Puri is reputed to be the largest in the world, with a thousand cooks, working around 752 wood-burning clay hearths called chulas, to feed over 10,000 people every day. Bihar Bihari cuisine is eaten mainly in Bihar, as well as regions where Bihari people have settled namely, Jharkhand, eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dance Odissi (Odissi) is a classical dance in Eastern India. It originates from the state of Odisha, in Eastern India. It is the oldest surviving dance form of