 As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.For the frying and tempering ("chhounkna" / "tadka") of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and "panch phoron" — literally the "five spices"