French cuisine Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in "Poulet Provençal", which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e.g. quince cheese, biscuits, almonds, nougat,
Cuisine of the Indian subcontinent while eating. It includes warm hospitality and particular ways of serving as well. This is known as "Bangaliketa" (). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. "Bangaliketa" also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once. Bhutanese cuisine employs a lot of red rice (like brown rice in