East India Cuisine And Its Peculiarity

It is universal truth that you can eat more varieties of cuisines in India than the rest of the world together. India is a multi-faceted country because of the diversity of culture, traditions, food, festivals, languages, outfits and so on. The delightful Indian recipes as rich and diverse as its civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. Each tiny place of the country has a distinctiveness of its own.

East India Cuisine and its peculiarity
The eastern region of India comprises states like Bihar, West Bengal and Orissa. Rice is the principal food in eastern region of India.

Eastern India produces a lot of rice due to the advantageous climate. Due to the abundance of rice, it serves as integral part of staple meal in the eastern India. Along with that, fishes are also obtainable in great quantity in the rivers and ponds in this region. Fish is also a preferred item of the people of eastern India.
A wide variety of dishes are prepared from fishes. Hilsa is the most prevalent fish in eastern India. Generally Hilsa is available during the monsoons; Hilsa fish is famous for its extraordinary taste. Numerous delicacies are made of Hilsa and also with other well-known varieties of fishes like Rohu, Vetki etc, which are sure to increase your taste of mouth.

Plenty of vegetables are also grown in the eastern part of India. Vegetables also play a significant part of Eastern Indian meals. The spices used in eastern indian’s cuisine are also noticeably dissimilar from those used in the other parts of India.

Sweets are also prominent part of Eastern Indian Cuisine. The persons from the eastern region seem to have a sweet tooth. Most of the eastern Indian cuisines have an inclination towards a sweet. In West Bengal, Rasgulla is a fantastic sweet dish that has earned global commendation. There is another sweet dish as Mishti Doi (sweetened yogurt) which is famous for its peculiar taste.

List of famous East India Cuisines and its characteristics:

Name                               Description

Ceera Doi: Breakfast cereal.

Dhup Pitha: A sweet Assamese specialty

Gheela Pitha: Sweet Assamese specialty

Hurum: Breakfast cereal; an Assamese specialty

Khar: Assamese specialty side dish: papaya, banana, soda

Kumol Sawul: Breakfast cereal; an Assamese specialty. Soft rice with cream & jaggery.

Loskora (Coconut Laddu): Sweet

Lusi: Oily bread made from maida.

Malpua: Snacks

Momo: Snacks. It is a Sikkim specialty.

Muri Laru: Sweet Bengali specialty.

Pani Tenga

Pickle made from mustard.

Sunga Pitha: Sweet Assamese specialty

Alu Pitika: Dish made of mashed potato.

Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes.

Bengena Pitika:Dish made of mashed brinjal.

Bilahi Maas: Fish curry cooked with tomatoes.

Black rice: Special local variety of rice

Bora Sawul: Breakfast cereal; an Assamese specialty. Sticky rice, sugar or jaggery.

Brown Rice: Special local variety of rice.

Chhenagaja: Dessert. Cottage cheese, flour, sugar syrup.

Chhenapoda: Dessert. Cottage cheese, flour, sugar syrup.

Chingri Machher Malai-Curry: Curry. Prawn, coconut, mustard, steamed.

Dal: Lentils.

Goja: Sweet

Hando Guri: Breakfast cereal; an Assamese specialty

Haq Maas: Fish curry cooked with leafy green vegetables.

Horioh Maas:Golden Mustard Fish Curry.

Ilish or Chingri Bhape: Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed.

Kharoli: Pickle made from mustard; an Assamese specialty

Khorisa: Pickle made from bamboo shoot; an Assamese specialty

Koldil Chicken: Chicken cooked with banana flower; an Assamese specialty

Koldil Duck: Duck meat cooked with banana flower; an Assamese specialty

Konir Dom: Egg curry.

Lai Haq Maas: Fish Curry with herbs & lemon.

Litti: Balls of wheat and sattu baked in oven and served with mashed potatoes (chokha)

Maasor Tenga: Tomato Fish Curry.

Machher Jhol: Curry. Fish, various spices.

Masor Koni: Fish delicasy.

Masor Petu: Fish delicasy.

Mishti Chholar Dal: Curry. Bengal gram, coconut, sugar.

Mishti Doi: Dessert. Curd, sugar syrup and /or jaggery.

Ou tenga Maas: Fish curry cooked with elephant apple.

Pakhala: Rice. Fermented rice, yoghurt, salt, seasonings.

Bhaji: Fried Vegetables.

Pani Pitha: Sweet Assamese specialty

Pantua: Assamese sweet similar to Gulab Jamun

Payokh: Desert

Peda: Sweet

Prawn malai curry: Curry. Prawns, coconut cream, crushed mustard seed, red chillies.

Red Rice: Special local variety of rice.

Rice: Staple Food.

Rosgulla: Dessert. Cottage cheese, flour and sugar syrup.

Sabzi (curry): Different green or other vegetables.

Shondesh: Dessert. Milk, sugar.

Shukto: Curry. Vegetables, ghee, milk.

Sunga Pork: Rich spicy pork curry

Tenga Doi: Sour curd

Til Pitha: Sweet Assamese specialty. Rice powder, til, jaggery.


All this information is free and only for informational purpose.