Telangana has two types of cuisines, the Telugu cuisine and Hyderabadi cuisine. Telugu cuisine is the part of South Indian cuisine characterized by their highly spicy food. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti (leavened bread) based dishes. Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra, Chhattisgarh and northwest Karnataka, it shares some similarities of the Deccan plateau cuisine. The region has the spiciest food amongst all other Telugu and Indian cuisines. Telangana has some unique dishes in its cuisine, such as jonna rotte (sorghum), sajja rotte (penisetum), or Uppudi Pindi (broken rice). In Telangana a gravy or curry is called Koora and Pulusu (Sour) in based on Tamarind. A deep fry reduction of the same is called Vepudu. Kodi pulusu and Mamsam (meat) vepudu are popular dishes in meat. Vankaya Brinjal Pulusu or Vepudu, Aritikaya Banana pulusu or Vepudu are one of the many varieties of vegetable dishes. Telangana palakoora is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added.