 The cuisine of Bihar is largely similar to North Indian cuisine but has influences from other East Indian cuisines (for example Bengali cuisine).It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months.There are numerous Bihari meat dishes, with chicken and mutton being the most common.