The Indian subcontinent is well known for its tradition of vegetarianism, which had a history spanning more than two millennia. Hindu diet consisted of vegetables, pulses, cereals and fruit, which are an essential part of the Indo-Pak cuisine today. Daal curry is very popular along with naans cooked in a clay oven and chapatis prepared on griddles, puris (made from whole wheat flour and oil) and bhaturas (made from white flour, yeast and oil). The latter were deep fried in a pot resembling a wok called the karhai. Ideally such breads were deep fried in ghee (clarified butter), as it was a pucca, or pure food.