Papad an important part of South Asian cuisine, recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour or Potato. In North India, the lentil variety is more popular and is usually called 'papad'. Salt and peanut oil are added to make dough, which can be flavored with seasonings such as chili, cumin, garlic or black pepper. Sometimes baking soda is also added. The dough is shaped into a thin, round flat bread and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwave, depending on the desired texture. In most curry houses in the United Kingdom and Australia, they are served as a starter alongside various dips and usually mango chutney.