The area has a tropical climate and the spices and flavors here are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served with coconut milk. Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten. The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. Bread is eaten with most of the meals. Frequent tourism in the area gives Goan food an international aspect. Brahmins belonging to Pancha Dravida are strict vegetarians.