Cultivating and labouring classes take three meals a day. In the morning ambil (jowar or rice gruel) is drunk and some food left over from the previous evening is taken. The midday meal which is freshly cooked consists of ghata a sort of porridge of wheat or jowar flour and vegetables. In the evening khanya, a thick porridge and bhakar or chapatis, cakes of wheat or jowar flour are taken. A great variety of vegetables and oil of tils are used to form appetising curries and sauces. Among the lower castes a good deal of flesh and large quantities of fish are used and are esteemed as delicacies. Evening meal is taken about 8 or 9 and cultivators usually bathe before taking it. Malguzars and better class people eat rice and usually take only two meals a day, one at midday after bathing and the evening meal. Many people bathe a second time before taking meal, but by some it is considered sufficient to wash the hand's particularly in the cold. season. Rice is prepared in a variety of ways, with ghee, milk, sugar, vegetable sauces and chatnis. It is the mark of a good housewife to know a large number of recipes for such sauces. No Hindu of high caste eats flesh, but come of the vegetable pulaos and curries they prepare are excellent. On festivals, all classes prepare special dishes and dainties, which are generally some delicacy or other made from the crop or fruit which happens to ripen at the time. For example, puranpoli a variety of gram cake made with sugar is eaten on all festivals but especially at Pola, modaks balls of wheat chapatis rolled round a kernel of coconut are a speciality for Ganes Caturthi and til and sugar must be taken on the Sankrati day. Tobacco is used by all classes and nearly all lower castes and forest tribes do not abstain from liquor, whenever possible. Tea, coffee and other beverages have penetrated the villages as also drinks like soda-water, etc.