The other main ingredients of Indian cooking were the milk products— ghee and curd. Dals or pulses were also used across the country. Vegetables differed across regions and with seasons. The style of cooking vegetables was dependent upon the main dish or cereal they were served. Several customs were associated with the way in which food was consumed. Traditionally, meals were eaten while sitting on the floor or on very low stools, eating with the fingers of the right hand.