Rich and cultural East Indian food

Indian food has been unique across the globe not only because of taste but in cooking process too. Regional Indian food also differs because of various cooking styles and spices used. Indian food is an epitome of many ages and cultures, civilizations. East Indian food is well known because of perfect use of spices and unique ingredients. Indian food is rich in spices which are found in every regional food. The spices used in Indian food have great medicinal properties and other nutritional values too.

East Indian food and its delicious dynamics

When you travel in East India, Assamese and Bengali style of food cooking is quite noticeable.Bengalis staple food is the fish and rice which are yummy combination because fish is cooked in a delicious combination of distinct spices and herbs. “Hilsa” is a major delicacy which is popular in West Bengal and people enjoyed savoring each spice used in hilsa preparation. It is wrapped in a pumpkin leaf which retains all the juices and natural flavor of Hilsa. 'Bamboo Shoot' is quite an unusual ingredient which is commonly used in East Indian food. There are various kinds of sweets prepared in East India with milk like the 'Sandesh', 'Roshogollas' and 'Cham-cham' .

Geographical influence on East Indian food  

Cherrapunji city in eastern India is known for having highest rainfall. East India has mountain,beaches and great climate that makes rice grow easily there. People in East India prefer balanced meal of non-vegetarian and vegetarian as fresh fruits and vegetables too are available in plenty.As per the location of the Eastern states, the food reflects a perfect blend of Mongolian and Chinese cuisine where as in north Indian food find Mughlai touch. The food in eastern India is simple with no elaborate preparations and various ingredients. Frying and steaming are basic cooking methods used here. Coastal region enjoys an amazing variety of fishes, fresh from the water while the inland areas have pork popular. An east Indian food must have sweets as people love it and no other can compete in this as best known Indian sweets are derived from Bengal like sandesh, mishti dahi, rosogolla, rasmalai, pantua, Pati shapta, kalo jam, Jal bhora etc. On the other hand in south Indian food contains lot's of spicy integrates. 

Rice, rice and rice is the main food in east Indian food. Mustard oil is used for deep frying and cooking as many other vegetable oils are also used. Ghee is served with food during celebrations.

Mustard seeds, ginger/garlic paste, chillies (red and green), 5 key spices called Paanch Phoran (onion seeds, white cumins, fennel seeds, mustard and fenugreek seeds), gram, yoghurt, maize,coconut are used often.

Dairy products are extensively used when preparing sweets. People in east India have great fetish for sweets which is unsurpassable and unique. East Indian food has an indigenous variety of combinations of ingredients which play huge role in setting the taste of East Indian platter. In some eastern states, Mughals ruled so some delicacies have their impressions too.

Popular dishes in East Indian food are Momos, tomato pickle, Jhaal-Muri, Machcher Jhol etc.