The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections-the coastal and the interior. A major portion of Maharashtra, which lies on the coast of the Arabian Sea, is called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra-the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine. Though most people are not very familiar with Maharashtrian cuisine and it has yet to find its way into five-star kitchens, there does exist a large and interesting culinary repertoire. Maharashtrian cuisine includes subtly flavoured vegetarian delicacies and hot, aromatic meat and fish curries. Their crunchy, crisp sweets are made mostly from rice and jaggery. The Konkan food has a lot of coconut in it and 'Masalas' that have mainly red chillies and coriander. The food from Kolhapur concentrates on mutton, which is made very spicy. The food of the Vidarbha region has fiery hot, oily tempering of chillies and garlic. To spice things further, Mumbai has it's own pot-pourri of dishes like Vada Pav, Misal and Pav Bhaji - the Indian answers to fast food, which are immensely popular through out the country.