South Asian cuisine

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South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. The cuisine of Southwest Asia has roots in several regions and cultures, including Persia, Turkey, and the Middle East as well practices taken from the Hindu beliefs practiced by the large population found in the region. Nan, a type of flat bread from the former regions is a common part of meals to be had in many parts of Southwest Asia. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. Foods in this area of the world are flavored with hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken. Beef is less common than in western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of (water) buffalo and yaks to some extent. Pork is avoided by all Muslims and most Hindus.