East Indian Cuisine

  

East Indian Cuisine is a unique Indian cuisine that draws strength from the water resources around it and the spices that grow in the region. East India consist the states of Bihar, Jharkhand, Odisha and West Bengal.

Rice is the main item of East Indian cuisine, just as it is in South India. A regular meal consists of many side dishes made of vegetables. Deep-fried, shallow-fried and mashed vegetables are also very popular.

Bengal Cuisine
Traditional Bengali cuisine is not too spicy and not too faint. Poppy seeds are one of the main ingredients of West Bengal cuisine. General ingredients used in Bengali curries are mustard seeds, cumin seeds, black cumin, green chillies and cumin paste. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vaporized curries) and jhol (thin spicy curries). These are eaten with plain boiled rice. The most popular vegetable dish of West Bengal is ‘Shukto’.

Odisha Cuisine
The popular vegetable dishes of Odisha are ‘Dalma’ and ‘Santula’. ‘Pakhala’, a dish made of rice, water and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Some of the major dishes of Odisha are Buta Dali, Mitha Bhata, Kaanika, Mooga Dali, Alu Potala Rasa, patalghanta chutney, Beshara, etc. Common desserts of Odisha are Arisha Pitha, Chakuli Pitha, Chandrakanti, Chhena Gaja, Chhena Jalebi and many more.

Bihar Cuisine
Bihar and Jharkhand cuisines contribute to the East Indian cuisine with their colourful platter of seasonal vegetables. In addition to that the region is influenced by Buddhism and consequently a wide assortment of vegetarian dishes originate. A regular meal of the eastern region consists of rice dish accompanied with various side dishes. In Jharkhand people also consume green leafy vegetables that form a part of staple diet.

For more visit the link given below:
https://www.indianetzone.com/39/east_indian_cuisine.htm