 Boiled rice and roti constitute the staple Bengali food, and is served with a variety of vegetables, fried as well with curry, thick lentil soups, and fish, egg and meat preparations of mutton and chicken, and more rarely pork, duck, lamb and beef by certain groups.Sweetmeats are mostly milk based, and consist of several delights including "roshgulla", "doi", "sandesh", "rasamalai", "amriti", "kalo jamun", "pantua", "rajbhog", "gaja", "bonde", "pithe", "mihidana", "laddu" and "chom-chom".Several other sweet preparations are also available.