Main article: Bengali cuisine Bengali cuisine is found in the states of Tripura, the Barak Valley of Assam, and West Bengal itself. Bengali cuisine has a high emphasis on the chilli pepper and tends to use high amounts of spice altogether. The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice. Fishes found in rivers, ponds and lakes of Bengal closely resemble catfish, bass, shad, and mullet. Bengalis prepare fish in many ways, such as steaming, braising, or stewing vegetables and sauces based on coconut milk or mustard. Bengali confectioneries and desserts also distinguish the style, which has perhaps the only multi-course tradition in India similar to those in Western traditions. East Bengali food, which has a high presence in West Bengal, is much spicier than the West Bengali cuisine, and tends to use high amounts of Chilli, and is one of the spiciest cuisines in India and the World. Shondesh is a popular sweet dish made of sweetened, finely ground fresh cheese.