Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. The cuisine is rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Pancha-phutana, a mix of cumin, mustard, fennel, fenugreek and kala zeera is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end.