East Indian Dishes

East India Cuisine: -

East Indian cuisines normally refer to the dishes that can be cooked and eaten in the eastern part of India. As from the four sub parts of India, East is very popular and the biggest part of India. The culinary dish of east India is very famous and can be liked by millions of people throughout the world. The food culture of eastern India is one of the most diverse, delicate and culturally layered culinary traditions of the country. The geographic ranges of East India are from the fertile Gangetic plains and deltaic wetlands to the Himalayan foothills and to the dense forest of the northeast. As of this vast landscape in which the east India covers vast area this vast area has shaped East Indian food into a beautiful tapestry of rule-based diets, fish traditions, tribal cooking methods, fermented foods, natural flavors and minimal-spice yet deeply aromatic dishes. As East India can cover a large area which not only contain a single place but is a combination of many small district or places and each district as its own unique recipe related to food. East Indian cuisine is not one single tradition, but it is a family of many distinct sub-cuisines, each with its own identity. As a family of many different traditions, they can serve a wide variety of cuisines but despite of these varieties, East Indian dishes share some common themes which is a theme of a love for rice and fish, the importance of mustard oil, reliance on fresh produce, use of natural herbs and simple cooking that highlights ingredients purity. 

As East India can cover a large part of India and that large part contains many different small places including villages and districts and even though many states also, so the list of east Indian cuisine is very large. Because all the people living in these places can follow many different culture, religion and traditions and the cuisines reference of these people is also varied from place to place, from district to district and from state to state. Due to which we can get a list of many different types of cuisines in East Indian cuisine. Although all the people have their different taste buds related to different cuisine but the theme of making all these different dishes is same. The cuisine love of all the East Indian is purely based on rice and fish with the little bit addition of mustard oil and sea same seeds. All the dishes without the addition of mustard oil and seasame seeds is incomplete. Not only this the spice love of all East Indians is also very high. Most of the dishes that is a part of East Indian Cuisine is the spicy dishes because all the East Indians love to eat the spicy food. Even though they didn't eat phuchka without the green chillies.  That's why we can say that East Indian cuisine is one of the India's most diverse Culinary landscapes that cover a wide variety from the refined sweetness of Bengali desserts to the temple-rooted purity of Odia food, the earthiness of Bihari dishes, the tribal simplicity of Jharkhand, the herbal freshness of Assam, and the intensely flavorful tribal dishes of the Northeast. This region offers a variety of extraordinary dishes. 

Overview of East Indian Culinary Diversity: -

East Indian culinary diversity refers to the vast, culturally layered, and regionally distinct food traditions that emerge from the eastern zone of India, that cover many different states, and the food and the culinary taste of all these states is completely different from the first one. Let's explain the various states that come under the list of East India and also give an overview about their culinary dishes: -

West Bengal: - West Bengal lies in the eastern part of India which cover a large area of East India and the West Bengal's Cuisine is also known as the Bengali cuisine. Bengali cuisine is one of the India's most refined and sophisticated regional food cultures. It is very well known by its pure love for rice, fish, mustard oil, sesame seeds and panch phoron. The panch phoron is a typical spice mix in which five different types of spices can be mixed and then it can be turned into the powdered form, and this powder can be added in the various food items. Not only the spicy dished but the dessert of West Bengal is also very famous not only in the Eastern part but in the whole India and moreover, in the whole World. 

Odisha: - Odisha's food culture or food cuisines is one of the most famous cuisines in the world and this cuisine is little bit different from the others as this type of cuisine can avoid excessive mustard oil and spices. Odisha's food culture is the home to the famous Jagannath Temple Maha Prashad tradition, which is one of the largest temple-based culinary system in the world. The food items that can be served in the Jagannath temple in the form of Maha Prashad is the main food items of Odisha and as the spiciness in the Maha Prashad is very limited, so all the people of Odisha liked to eat less spicy food. Odisha's culinary is very well known for its subtle flavors and lightness because Odisha's cuisines avoid excessive of spices and oils. It is very true that the people of East India like spiciness and the mustard oil in their cuisines, but the Odia's cuisine is totally different because Odia's cuisine is less spicy and totally oil free.

Bihar: - Bihar can also cover a vast area of Eastern part of India and the cuisines normally be eaten in Bihar is to be considered as the Bihari cuisine. Bihari cuisines are totally connected to the diverse, traditional and culturally rich food practices that is originated from the Indian state of Bihar. The Bihari cuisine is one of the India's oldest culinary cultures that is shaped by the agriculture, rural lifestyles seasonal ingredients, river plains and deep-rooted traditions.  The Bihari cuisine is very similar to the other states of east indian cuisine as the Bihari cuisine is also very rich in spices, mustard oil and sesame seeds.