Dried meat and consumption of organs and the entire animal are common, just like in any part of SouthEast or Northeast Asia. Vegetable dishes, either mashed with mustard oil, dried and fresh chilies (bhorta), boiled (shobji), sautéed, fried or leaf-based (shak), are widely served. A huge variety of plants are consumed as vegetables, and the stems and leaves of entire plants are eaten in Bengali cuisine.