The North is the granary area of India. If you want to briefly compare the cuisine from the North and South of the country, you will notice a particular cooking method using ghee, a kind of clarified butter, many types of breads, grilled meats, just a few sauces and a widespread use of yogurt. Southern India is a " Earth Prince", deeply vegetarian and teeming with absolute sobriety. Legumes and cereals are transformed into the most delicious dishes. In the heart of Southern India, rice is enriched with a variety of sauces, ranging from sweet to subtle but hot. Oil is used to cook most of their dishes. The Western state of Gujarat, whose most Northern border touches Pakistan, is bordered by the Arabian Sea where they cultivate chilli peppers, cumin and ground chestnuts (Bunium bulbocastanum).