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
South Indian cuisine cuisine. The only difference is that the Nizams of Hyderabad prefer their food to be spicier, resulting in the distinct Hyderabadi cuisine, which includes delicacies like kacche gosht (raw meat) ki biryani, dum ka murgh (chicken cooked in Hyderabadi style), baghara baingan (eggplant), and achaari subzi (vegetable gravy with the taste of pickles). Tiffins (breakfast): pesarattu (mung bean pancake), attu, bobbatlu, pulihora or pulihaara (tamarind and lemon rice), upma Pickles (pachhallu):(cut raw mango) pickle, maaghaya, gongura pachadi, pandumirapakayala pachadi, tomato pachadi, allam (ginger) pachadi, dosakaya pachadi, dosavakaya, chintakaya (tamarind) Curries (kooralu): gutti vankaya, bendakaya fry, dondakaya fry, cabbage pesara pappu,