 In the Vidarbha region, little coconut is used in daily preparations but dry coconut and peanuts are used in dishes such as spicy "savji"s, as well as in mutton and chicken dishes.Maharashtrian lacto-vegetarian dishes are based on five main classes of ingredients that include grains, legumes, vegetables, dairy products and spices.Staple dishes in the cuisine are based on a variety of flatbreads and rice.