Khana takes its influence from the regions of northern India. North Indian curries usually have thick, moderately spicy and creamy gravies. The use of dried fruits and nuts is fairly common even in everyday foods. Dairy products like milk, cream, cottage cheese, and yoghurt play an important role in the cooking of both savoury and sweet dishes. Thanks to the fact that such a rich variety of fruit and vegetables is available at all times of the year, the region produces a dazzling array of vegetarian dishes. North Indians seem to prefer Indian breads over rice, if the rich variety is anything to go by. This region is home to the tandoori roti and naan (bread made in a clay tandoor oven), stuffed parathas (flaky Indian bread with different kinds of vegetarian and non-vegetarian fillings) and kulchas (bread made from fermented dough). Rice is also popular and made into elaborate biryanis.