Mustard seeds are used in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. Add yoghurt and tomato. By contrast, curry powders and curry pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more. Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes. It is usual to distinguish broadly between northern and southern styles of Indian cuisine, recognising that within those categories are innumerable sub-styles and variations. The ingredients commonly used are besan (gram flour), or chickpea flour, and groundnut powder.  Dinner is usually curry, rice with some chutneys. 1996. By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. Malaysian curries typically use turmeric-rich curry powders, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. There are dry and sauce-based curries. Until 1998, as many as 85% of curry restaurants in the UK were British Bangladeshi restaurants, but in 2003 this figure declined to just over 65%. Bunny chow or a "set", a South African standard, has spread in popularity throughout the country and into other southern African countries and countries with large South African immigrant populations. Sometimes potatoes or vegetables are also added to curries to increase volume and make them more nutritious. Curries are normally cooked in vegetable oil.  (Curry was served prior to this in some London coffee houses. Extreme winters in some areas made the supply of fresh vegetables impossible, so a lot of dried fruits and vegetables are incorporated in the cuisine. It is made of tteok (rice cakes), eomuk (fish cakes), eggs, vegetables, and curry. , Traditional vegetable curries in the Maldives include those that use bashi (eggplant/aubergine), tora (Luffa aegyptiaca), barabō (pumpkin), chichanda (Trichosanthes cucumerina) and muranga (Moringa oleifera), as well as green unripe bananas and certain leaves as their main ingredients. In western Maharashtra, curries are very spicy, often with peanut powder. Kerala is known for its traditional sadya, a vegetarian meal served with boiled rice and a host of side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kaalan, kichadi, pachadi, injipuli, Koottukari, pickles (mango, lime), thoran, one to four types of payasam, boli, olan, pulissery, moru (buttermilk), upperi, and banana chips. Most were run by migrants from East Pakistan, which became Bangladesh in 1971.  Salt and chillies are added according to taste. Traditionally vegetarian foods dominate the menu with a range of non-vegetarian dishes including freshwater fish and seafood cooked with spices and seasoning. Although not an integral part of Chinese cuisine, curry powder is added to some dishes in southern part of China.  During the 19th century, curry was also carried to the Caribbean by Indian indentured workers in the British sugar industry. The cuisine from the Khyber Pakhtunkhwa province of Pakistan is somewhat similar to the cuisine of neighbouring Afghanistan. Ground coriander seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. A popular cooking fat is desi ghee with some dishes enriched with liberal amounts of butter and cream. In Sri Lankan cuisine, rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for lunch and dinner.