Ghee is common in cuisines from the Indian subcontinent, including traditional rice preparations (such as biryani). In Maharashtra, polis or Indian flatbreads are accompanied with ghee. For example, 'Puranpoli', a typical Maharashtrian dish is eaten with much ghee. In Rajasthan, ghee often accompanies baati. All over North India, roti is served with ghee. In Karnataka and Tamil Nadu, ghee is provided alongside dosa, and kesari bhath. In Bengal (both West Bengal and Bangladesh) and Gujarat, khichdi is a traditional evening meal of rice with lentils, cooked in a curry made from dahi (curd), cumin seeds, curry leaves, cornflour, turmeric, garlic, salt and ghee. It is also an ingredient in kadhi and Indian sweets, such as Mysore pak, and varieties of halva and laddu. Indian restaurants typically incorporate large amounts of ghee, sometimes brushing naan and roti with it, either during preparation or just before serving. In the state of Odisha ghee is widely used in Odia dishes such as Khechedi and Dalma. Particularly the sattvic food prepared in most temples in Odisha has ghee as a major ingredient in its culinary tradition. Ghee is used in South Indian cuisine for tempering curries and in the preparation of rice dishes and sweets. North Indians also add ghee to rice before eating it with pickles, dal and curries. North Indians are among the biggest consumers of ghee. Vegetarian dishes of Andhra Pradesh especially use ghee for the preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine, with parathas, daals and curries often using ghee instead of oil for a richer taste. The type of ghee, in terms of animal source, tends to vary with the dish; for example, ghee prepared from cow's milk (Bengali: গাওয়া ঘী, gaoa ghi) is traditional with rice or roti or as a finishing drizzle atop a curry or dal (lentils) whereas buffalo milk ghee is more typical for general cooking purposes.