Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Buddhists and Pandits, the Hindus who live in the valley. The cuisine was then influenced by the cultures which arrived with the invasion the Kashmir region by Timur from the area of modern Uzbekistan. Subsequently, it has been heavily influenced by central Asian, Persian, Afghan and Punjabi cultures. The most notable ingredient in Kashmir cuisine is mutton, of which there are over 30 varieties. Travelers to Kashmir will no doubt hear locals proudly exclaim this fact. Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer.