Goa is a food paradise for those who are fond of seafood. Food of Goa is considered to be simple, but is mostly spicy and chilli. Most of the vegetables are steam cooked and do not make big use of spices as in north India. Although modern conveniences have almost completely taken over in urban areas, the traditional way of cooking in clay pots on firewood continues in most rural areas of Goa. Rice, fish and coconut form an integral constituent of Goan food. Coconut milk (prepared by grating the white flesh of a coconut and soaking in a cup of warm water) is also very much a part of most Goan recipes just as the kokum (a sour deep purple fruit) and tamarind. The undeniable Portuguese influence can be seen in the dishes of caldeirada, racheiado and cabidela. Pork is a must for any festive occasion in Goa and the most famous preparation is the vindaloo. The most famous Goan sweet meat is the many layered bebinca. It is prepared by adding extract of coconut milk to flour, sugar, and other flavourings. Goan cuisine, like the land itself, has many flavours and tastes with its vast treasure trove of culinary delicacies.