Some Bengali Muslims living in the Western parts of the region, left India for Bangladesh. After Bangladesh's independence, its founders espoused the national cultural identity of the country to be singularly bengali, without regional cultural allegiances. So, few Bangladeshi Muslims identify with their cultural Ghoti roots while those in West Bengal identify as either simply Muslims and/or Bengalis, culturally. The terms "Ghoti" or "Bangal" now has little relation to actual geography, since most members of both groups live in India, mostly in West Bengal. The term is used freely and not considered derogatory within this social class now. The intrinsic differences between Ghotis and Bangals, and their rivalries are now part of the larger Culture of West Bengal. Millions of Bengalis in modern-day India, now have both Ghoti and Bangal heritage, with a high rate of intermarriage between the communities over the preceding four decades. The dialects, folk traditions ("Lokachaar") and cuisine of Ghotis are distinct from those of the "Purbabangiyas" or the natives of erstwhile eastern Bengal. Initially, there was a protracted period of cultural and sociological clash between the native population and the refugees. Ghotis are frequently distinguished by their Bangla accent and use of certain local dialects and figures of speech that Bangals, in general, would not use. The religious practices of Ghoti families differ significantly from other hindu families in the rest of the state. Ghotis perform Lakshmi puja (mostly only at home) on the day of Kali Puja. On the other hand, Bangals celebrate Lakshmi puja on the fifth day after Durga Puja. Sweets are a major part of Ghoti cuisine, as is the case for the entire Bengal region. Sweets such as Sponge Rosogolla (Rasgulla), Misti doi, Ledikeni, Langcha, Jaynagarer Moa, Roshomalai, Pantua, JolBhora Talsash, Mihidana, Roshokadamba, Rajbhog and Gopalbhog, among others, are known to originate in Western Bengal and are a staple of Ghoti culture. In terms of seafood, an important element of Bengali cuisine, Ghoti people are generally more associated with (Prawns), locally called 'Chingri', used to make a broad variety of Chingri malai curry. As compared to this, Bangals share a love for Hilsa fish, (popularly known as 'Ilish' in West Bengal).