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The East Indian food mainly belongs to the states of West Bengal, Manipur, Nagaland, Mizoram, Meghalaya, Orissa, and Tripura. Rice is one of the principal elements forming the taste of eastern India.The cultural and the geographical influence has immense role in shaping the basis of the East Indian cuisine.
Popular Dishes:
The various eminent East Indian recipes include the excellent range of fish dishes from Bengal, which is most popularly known as ‘macher jhol’ and are made of wide range of fishes such as, rohu, hilsa, koi, magur, topsey, parsey, pabda and several others. The various forms of ‘achars’ (pickles) and ‘mishtis’ (sweets) are also the special varieties of East Indian food that especially belong to the Bengali cuisine. Rice, dal, subjis, and fish curries form an essential part of the different meals in eastern part of India. The Rasgulla and the various forms of Sandesh happen to be some of the most popular sweets worldwide.
Important Ingredients for preparation of East Indian food:
There is a balanced variety of both non-vegetarian and vegiteranean dishes included within the range of East Indian food. There are different cooking methods for preparing some of the specialized dishes. Steaming and deep frying happen to be the principal method of cooking. The choice of oil for frying and preparing most of the dishes is mustard oil. The oil adds up a special flavor to the various delicacies from eastern India. Ghee and sometime vegetable oil is also used for frying some of the items, such as, ‘luchis’, a special deep fried flat bread made of wheat flour.There is a wide range of spices and different ingredients available in order to provide authenticity to the various East Indian food. The most imporatant and unique ones happens to be, the “Paanch Foran”, a mixture of five spices, mustard seed, fennel seed, fenugreek seed, onion seed and white cumin seed. Paste of mustard seed and paste of green and red chilli also form an important part of the East Indian food. Milk and dairy products are very important in preparing the different kinds of sweets.
According to Sigi, it is indeed an experience to taste the various exclusive delicacies from the East Indian cuisine.
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