South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. Foods in this area of the world are flavoured with various types of chili, black pepper, cloves, and other strong herbs and spices along with the flavoured butter and ghee. Turmeric and cumin are often used to make curries.
Common meats include lamb, goat, fish, 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 cows, and yaks to some extent. Pork is considered a taboo food item by all Muslims and is avoided by some Hindus.
MAI AND FOOD 