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.
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:
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
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
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
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
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