Maharashtrian food has unique characteristics while still having many similarities to other Indian cuisines. Maharashtrians have traditionally regarded their cuisine as being more austere than others. The food of Maharashtra is both moderate and extremely spicy. Boiling rice, bhakri, or poli, together with varan, aamti, cooked lentils, or a spicy vegetable, make up a typical Maharashtrian lunch. The bhakri is a staple of Maharashtrian cooking. Bhakri is a flame-roasted rustic bread made with flour from a variety of grains, including rice, sorghum, amaranth, and pearl millet. Bhakri is flattened by hands as opposed to other forms of breads like chapatis, which are flattened with a rolling pin. Some of the most consumed vegetarian foods in Maharashtra are Pav-bhaji, Masala Bhat, Sabudana khichdi, Ukdiche modak, Batata vada, and Vada pav.