Gujarati cuisine refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. The typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.