Egyptians have offered substantiation of their food staples for thousands of years, engraved as carvings and highlighted onto walls. The large selection of vegetables, fruits, starches and meats well-liked for banquets during primordial times are still staples of Egyptian homes in modern times. Egyptian cookery has been influenced by Persian, Greek, Roman, Ottoman, European and Syrian ethnicities. There are provincial distinctions, and southern Egyptian chow is spicier than in the north. The cookery is chiefly vegan, but usually comprises lamb, poultry and fish. One can get to see loads of Indian restaurants along the side of Cairo’s streets but there aren’t a lot of places for vegetarians to eat in Cairo.