Soups, stews and curries using bat meat are prepared. Coconut and curry leaves are common ingredients to most curries. Starch is consumed with a variety of curries and lentil soups or broths. This curry is milder and often less oily than other Thai curries. In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews. Mango pickle is commonly used as a condiment alongside curries and biryani in Burmese cuisine. Andhra cuisine is characterised by pickles and spicy curries. Seafood is used in recipes such as curries and pan-fried dishes. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. Cream is also used in Indian curries such as masala dishes. It is an essential ingredient in many curries, sauces and sambal. It generally contains less chilli than other curries. Coconut milk is the main ingredient of many Khmer curries and desserts. Often coconut cream is added to seafood curries, such as prawn, crab or fish curries. Rice is mostly eaten with vegetarian and non-vegetarian curries.