Newar Cuisine makes use of mustard oil and a host of spices such as cumin, sesame seeds, turmeric, garlic, ginger, mint, bay leaves, cloves, cinnamon, pepper, chili and mustard seeds. A typical Newari serving consists of the bajii (beaten rice), kawati (soup of different beans), kachila (semi-cooked spiced minced meat) spinach, wa:(a kind of bread made of different kinds of lentils), pau kawa (sour soups) and typically two kinds of liquor. Festivals meals often include choila, meat (preferably water buffalo) grilled over the flames of dried wheat plants. Thwon and aila are the common liquors that Newar make at home.