Compared to other regional Indian cuisines, Oriya cuisine used relatively less oil and is less spicy but of great taste. Rice is the staple food of this region. Mustard oil is used in several dishes as the cooking medium, but ghee is preferred in temples. Food is traditionally served on disposable plates made of sal leaves. Only about 5% of the population is vegetarian. Oriya cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Oriya cooks were employed in Bengal and they took several dishes with them. Yoghurt is also used in various dishes. Many sweets of the region are based on Chhena (cheese). The period saw a heavy demand of the Brahmin cooks, leading many Oriya cooks to fake their castes.