Pakistani cuisine without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is "aloo gosht" (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan. Vegetable and legume dishes are very popular in Pakistan. Dishes such as Baingan bartha and Sarson da
Indian cuisine cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, "seer" fish, king fish, pomfret, prawns, shrimp, sole, anchovy, parrotfish, etc. (mussels, oysters, crabs, squid, scallops etc. are not rare), vegetable curry and stir-fried vegetables with or without coconut traditionally known as "thoran" or "mizhukkupiratti". As Kerala has large inland water bodies, freshwater fish are abundant, and constitute regular meals. It is common in Kerala to have a breakfast with nonvegetarian dishes in restaurants, in contrast to other states in India. Chicken/mutton stews, lamb/chicken/beef/pork/egg curry, fish