Rajasthani cuisine was influenced both by the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have each had their effect on the cooking. Hence the curries in Rajasthan are usually made using dry spices and herbs and other dry items like gram flour. "Kadhi" is a popular gram flour curry, usually served with steamed rice and bread. To decrease the use of water in this desert state they use a lot of milk and milk-products to cook curries. Laal maans is a popular meat curry from Rajasthan.