White rice is the staple of Bangladeshi cuisine, along with many vegetables and lentils. Rice preparations also include Bengali biryanis, pulaos, and khichuris. Mustard sauce, ghee, sunflower oil and fruit chutneys are widely used in Bangladeshi cooking. Fish is the main source of protein in Bengali cuisine. The Hilsa is the national fish and immensely popular across Bangladesh. Other kinds of fish eaten include rohu, butterfish, catfish, tilapia and barramundi. Fish eggs are a gourmet delicacy. Seafood holds an important place in Bengali cuisine, especially lobsters, shrimps and dried fish. Meat consumption includes chicken, beef, mutton, venison, duck and squab. In Chittagong, ''Mezban'' feasts are a popular tradition featuring the serving of hot beef curry. In Sylhet, the ''shatkora'' lemons are used to marinate dishes. In the tribal Hill Tracts, bamboo shoot cooking is prevalent. Bangladesh has a vast spread of desserts, including distinctive sweets like ''Rôshogolla'', ''Rôshomalai'', ''Chomchom'', ''Mishti Doi'' and ''Kalojaam''. Pithas are traditional boiled desserts made with rice or fruits. Halwa is served during religious festivities. Naan, paratha, luchi and bakarkhani are the main local breads. Milk tea is offered to guests as a gesture of welcome and is the most common hot beverage in the country. Kebabs are widely popular across Bangladesh, particularly seekh kebabs, chicken tikka and shashliks.