Bengali cuisine originated in the Bengal region of South Asia and is known for its subtle yet sometimes spicy flavors. It is centered around fish and lentils served with rice. Fish is the dominant protein and is cultivated locally, with over 40 types commonly eaten. Meats also feature prominently, especially goat, and flatbread like luchi are often served with curries. Chutneys made from fruits and vegetables add tanginess and act as palate cleansers. Sweets like roshogolla are a trademark of Bengali culture and cuisine. Traditional Bengali society has been heavily agrarian and focused on cattle rearing and milk production for sweets and desserts.