East Indian Cuisine

This page on East Indian cuisine covers foods from the states of: Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura, Mizoram.

Where it is available fish is the most popular dish in East Indian cooking but because of the large amount of rainfall, rice is also very common. The further north you go, all they way up to Bengal, the more fish is used as a staple but the states further inland who rarely get the opportunity of fish have to be more imaginative with the use of rice. Many types of rice have been created over the years and all involve different colours, textures and flavours.

In the North East of India, in Bengal the chefs are almost prefectionists when it comes to cooking and the result is something special. Not too spicy and not too faint, most meals will involve spices such as Cumin (green and black), green chillies, mustard seed, curd, cashew nuts and poppy seeds. They are made into curries and eaten with various types of rice. Bangledesh's food is a delicate mix of North Indian, Bengali and has a definite hint of Pakistani cuisine.

A typical East Indian Dish will usually consist of a a rice dish with fish and various plates of mixed vegetables such as Dalma. Deep fried vegetables, usually mashed, are common and for pudding Pitha which is a rice based dessert which originated in East India but can now be found all over.

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East Indian Cuisine