Part 3: East Indian Cuisines

Food Part 3: East Indian Cuisines

Indian cuisine reaches East India where sweets are more popular than cuisines. Sweets are a big deal in East India, and the region is renowned for its sugary treats- as well as the inhabitant’s sweet tooth’s! People of no other region in India can rival the Eastern Indians’ love for sweets and desserts. some of India’s most popular and world-renowned sweets come from here.

Indian Cuisine

East India is comprised of the states of West Bengal, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Orissa. This region is home to beaches and mountains. East India has a city Cherrapunji, the city with the highest rainfall in the world. Because of the climate, Eastern India grows a lot of rice. Green vegetables and fruit are also abundant and thus are the recipes using them. People, though, are a balanced mix of vegetarian and non-vegetarian.

Eastern Indian cuisines have three schools of cuisines. Bengali and Assam, the NorthEastern States and Oriya. Here due to the many river tributaries that commence in the mighty Himalayas and pour into the Bay of Bengal both fish and rice are a very important part of an Eastern diet. Preparation is not elaborate and neither are most of the ingredients. Steaming and frying are popular methods of cooking. In coastal regions fish is the food of choice while further inland pork wins the position on the plate.

This region is known for its abundance of rice due to the ideal growing climate. Dishes also utilize a variety of local vegetables and fruit. Other popular ingredients are mustard seeds and paste, chilies (both green and red), as well as Paanch Pohran which is a mix of five spices – white cumin seeds, onion seeds, mustard seeds, fennel seeds, and fenugreek seeds.

Yogurt, coconut, maize and gram flour are also common ingredients. Mustard oil is very popular and used for both deep frying and cooking. Other vegetable oils are also utilized and ghee is used for cooking special occasion foods.

Milk and dairy products play a huge role in the preparation of sweets in Eastern India. We have a penchant for sweets, no doubt. The staple ingredients of dessert are sugar, milk, khoya, and paneer (cottage cheese). These are some famous East Indian desserts that are popular all over.

RASGULLA:- The Indian sweet popular all across the world, Rasgulla or Roshogulla is a proud traditional Bengali dessert that can make all of us go weak in knees. Rasgulla is made from “chena” which is obtained by curdling the milk. A small ball is made from that dough and boiled in sugar syrup.

SANDESH:- No Bengali meal is complete without sweet and none is more loved by the Bengalis than sandesh. It is easy to make with common ingredients like paneer, milk, sugar, and chopped nuts. Being milk-based sweet so it cant be consumed for a long time.

CHAM- CHAM:- It is also one of the delicacies of Bengal. It comes in a variety of colors, mainly light pink, light yellow, and white. The ingredients used in these sweets are milk, lemon juice, khoya, water, sugar, green cardamom powder, almonds, and pistachios. It is coated with coconut or mawa flakes as a garnish.

MISHTI DOI:- It is a fermented sweet doi (yogurt) originating from Bengal. It is made with milk and sugar/jaggery. It differs from the plain yogurt because of the technique of preparation. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either jaggery or date molasses, and allowing the milk to ferment overnight.

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East India has some popular cuisines which are famous all over. Their flavors and also dishes are as unique as their vibrant way of living. It has favorable fresh ingredients. It has lip-smacking flavors cuisines.

These are some cuisines

MACHHER JHOL:- A sumptuous fish curry from the state of West Bengal, machher jhol is a staple in a Bengali household. Besides being nutritionally rich and packed with mouth-watering flavors, this fish curry is surprisingly easy to prepare at home. Just pick your choice of fish, marinate it in turmeric, deep-fry till perfect golden and simmer in the rich gravy of onion seeds, cinnamon, cloves, cardamom and bay leaf along with the ground spice paste. It is best served with cooked rice.

MOMOS:- Scrumptious dumplings stuffed with a variety of ground meat or vegetables, momos are a delight from Sikkim that are immensely loved by kids and adults alike. So much so that there is a huge variety of momos available all across; from fried, tandoori to chocolate and cheese, you can never have enough of these.

FISH CURRY:- A delectable fish curry from the beautiful state of Assam. Rohu fish marinated in a tangy, spicy paste of fish masala, turmeric and mustard oil, fried and cooked in luscious gravy with marinated tomatoes and potatoes. Assamese fish curry is a hugely popular East Indian food that you can now prepare at home with this easy recipe.

DALMA:- A traditional recipe from Odisha. It is a kind of dal which contains nutritious vegetables like papaya, brinjal, and some others. It is easy to prepare and at the same time consists of essential vitamins, nutrients, and minerals present in vegetables. It can be served in lunch along with cooked rice or roti.

THUPKA:– Thukpa is known to have actually come from Tibet however the recipe has actually taken a trip much and also beyond and also is now a favorite among the locals of Arunachal Pradesh. It is prepared with level noodles in addition to meat or regionally available hill veggies. Thenthuk is a comparable dish readily available right here as well as makes use of hand-pulled or attack sized noodles as opposed to flat noodles. This reassuring recipe is eaten especially during cold winters of Arunachal Pradesh to stay warm and cozy.

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Jagriti Shukla
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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