Regional Cuisines From East India

• Regional Cuisines from East India
• Bengali Regional Cuisines
• Regional Cuisines of Bihar
• Regional Cuisines of Jharkhand
• Regional Cuisines of Odisha
• Maithili Cuisines

Regional Cuisines from East India

Bengali Regional Cuisines:

Regional cuisines from West Bengal, Tripura and Barak Valley of Assam are known as Bengali Cuisines. West Bengal Staple food is Rice along with fish, meat, vegetables and lentils. Cuisines of West Bengal are celebrated for their varied use of flavours and a wide variety of confectionaries and sweets.

Types of Bengali Cuisines:  Foods of West Bengal can be further divided into four categories that are –

• Charbya (Food that is chewed-rice or fish)
• Chosya (Food that can be sucked- ambal & tak)
• Lehya (Food which can be licked- chutney)
• Peya (Drinks mostly milk)

Bengali Dishes: Here are various types of Bengali Dishes-

Bengali Food is a combination of simple yet balanced in nutrition and uses richly vegetables. Bengali food contains a wide variety of different tastes and taste cleansers food. Rice is used in various forms in Bengali food. 

Fish:  Bengali people love fish and tempering it with phoron. In Bengali food, there is a tradition to cook cidal fish’ left side in the oil.

Sweets: Bengali people are fond of sweets. Most of the sweets are milk-based and the preparation of these sweets is done traditionally.

Roshogolla: Roshogolla is one of the most loved sweets in Kolkata as well as in India.

Darbesh: Laddu is commonly known as Darbesh in Bengal. This sweet is usually made from flour, ghee/oil and sugar. Sometimes jaggery and coconut are also used in the preparation of Darbesh.

Pantua: Pantua is Bengal’s answer to the Gulab Jamun. Pantua possess the similarity to the Gulab Jamun.

Some more Sweets of Bengal: Mishti Doi, Aam Doi, firni, Shondesh, Kalo Jam, Chhanar jilapi, malpoa, etc.

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Regional Cuisines of Bihar:

Cuisines from Bihar is known as Bihari cuisines. Bihari cuisine is the combination of the Bhojpuri cuisines, Maithili Cuisines and Magahi Cuisines.

Traditional Cuisines of Bihar: Kadhi Bari, Khichdi, Ghugni, Pittha, Sattu, Litti.

Starters in Bihari Cuisnes: Puchka, Chatni, Jhal Murhi, Dahi Bada, Pakora, Raita, Tarua, Kachauri, Kachri

Pieces of bread in Bihari Cuisines: Parauntha, Dal Puri, Makai ki Roti, Naan, Dosti Poori, Phulka, Tandoori Roti

Veg in Bihari Cuisines: Nenua, Lauki, Aravi, alu-Baigan, Kofta, Bharwan Karela, Paalak Paneer, Shahi Paneer, Kalmi Saag, Munga Saag, Koira Saag, Koinar Saag, Chakod Saag, Sarla Saag, Katai Saag, Golgola Saag, Khesaari Saag, Poi Saag, Palak Saag, Bathua Saag etc.

Non-Veg Bihari Cuisines: Champaran Meat, Prawns, Mutton Biryani, Bihari Kebab, Chicken Tandoori

Snack in Bihari Cuisine: Churra, Chokha, Bajka, Bharata, Bhunjia, Samosa, Kachori, Samosa Chaat, Pappdi chat, Bhunja, Dal Pitthi.

Sweets in Bihari Cuisines: Khaja, Chhena, Tikut, Malpua, Rabri, Kheer, Thekua, Rabri, Kheer, Khajur, Churmo, Balushahi, Gulab Jamun, Motichoor ka Ladoo, Kala Jamun, Pantua, Parwal Ki Mithai, Khubi ka lai, Belgarmi, Padokkia, Kasar, Paan Peda, Gaja, Makhana Kheer.

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Regional Cuisines of Jharkhand:

The regional cuisines of Jharkhand are known as Jharkhandi cuisines. Rice, dal, tubers and vegetables are the staple food of Jharkhandi Cuisines.

Dishes from Jharkhandi Cuisines: Chilka Roti, Pittha, Malpua, Arsa Roti, Khapra Roti, Dhuska, Aaru Sabzi, Maar Jhor, Chakor Jhor, Sanai Phool Bharta, Moonj Ada, Dumbu, Litti Chokha, Tilkut, Thekua, Sattu, Meat Salaan, Maduwa Khassi, Spicy Chicken, Rohad Haku, Mushroom, Bamboo Shoot, Red Ant Chutney, Sweet Pan, Dhundhru, Baara.

Leaf-based Dish in Jharkhandi Cuisines: Munga Saag, Koinar Saag, Putkal Saag

Alcoholic Drinks in Jharkhandi Cuisines: Handia, Mahua Daru

Regional Cuisines of Odisha:

Regional Cuisines of Odisha is known as Odia Cuisines. In Odia, Cuisines uses less oil and fewer spices. The staple food of Odisha is Rice.

Foods of Odisha or Odisha Food: Odisha food or Cuisines are mostly inspired/influenced by the Lord Jagannath Temple.

Odisha food: Pakhala, Khechidi, Palau, Kanika, Ghee Rice, Dalma, Dali, Santula, Chaatu Rai, Alu Potala Rasa, Kadali Manja Rai, Mahura, Besara, Dahi Baigana, Dahi Bhendi, Khajiru Khata, Amba Khatta, Ouu Khatta, Dhaniya Patra Chutney, Sorisa saga, Methi saga, Pidanga saga, Poi saga, Kosala saga etc

Pithas (Sweet Cake) of Odisha: Podo Pitha, Enduri Pitha, Arisa Pitha, Kakara Pitha, Manda Pitha, Chakuli Pitha, Tal Pitha, Chitau Pitha, Janta Pitha, Haldi Patra Pitha, Dudura Pitha, Lau Pitha, Muan, Chitau Pitha etc.

Non-Veg Food from Odisha: Anda Tarkari, Chicken Tarkari, Chicken Kasa, Saru Patra Poda Chicken, Mangsaw Kasa, Mangsa Tarkari, Mati Handi Mangsaw, Machha Besara, Machha Mahura, Machha Jhola, Dahi Machha, Chunna Machha Jhola, Mullet Curry, Milkfish Curry, Mola Fry etc.

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Maithili Cuisines:

Cuisines of the Mithila region is known as Maithili Cuisines, sometimes it also reefers as Mithila cuisines. Maithili Cuisines includes rice, wheat, fish and meat dishes along with the use of a vivid variety of spices, herbs and naturals edibles. The staple food of Maithili Cuisines or Mithila Cuisines is Bhat, Dal Roti, tarkari and achar.

Here are some traditional Maithili dishes are as follows:

Dahi Chura, Arikanch Vegetable, Kadhi Bari, Tarua, Ghooghni, Bada, Badee, Maachh, Mutton, Irhar, Purakiya, Makhan Payas, Anarasa, Bagiya.

Maithili Snacks and Desserts: Chura ka Bhujja, Makai Ke Lawa, Masalgar Murthi, Jhilli, Samosas, Launglati, Kachari, Pyaaji.

Maithili Sauces and Curries: Jhor, Bari, Maus, Dokak Jhor, Arikanchanak tarkari, Goidila, Kadhi Bari, Sakrauri