7 Famous and Insanely Tasty Dishes That you Must Try in Eastern India

A significant portion of the world is attracted to India because of its rich cultural heritage, diverse population, and variety of regional cuisines. In different regions, everything from the cooking method to the ingredients to the dish’s presentation and consumption method, including the accompaniments, can vary greatly. The delicate flavours of Gujarat or Maharashtra starkly contrast with the bold and rustic North Indian cuisine.

West Bengal, Sikkim, Orissa, Bihar, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura, and Assam are the states that make up the East Indian area. Both stunning beaches and mountains may be found throughout the area. East India’s climate is kept exceptionally pleasant by Cherrapunji, the city with the greatest rainfall totals. In this article we will highlight the rich taste of East India with some mouth-watering cuisines

Here’s a list of seven most popular and delicious cuisines in the East India,

1. Maccher Jhol, West Bengal

Machher jhol is a traditional Bengali fish dish that originates from the state of West Bengal. In addition to being flavourful and nutrient-dense, this fish curry is surprisingly simple to make at home. Simply select the fish of your choice, marinade it in turmeric, deep-fry it until it is the ideal shade of golden brown, and then stew it in a rich sauce made with bay leaf, onion seeds, cinnamon, cloves, and other ground spice paste. With cooked rice, it tastes the best.

2. Thukpa, North East

Thukpa is a soupy meal that is another popular dish from the North East that we can never get sufficient of and is incredibly filling and healthy. It is a staple throughout the entire North East, Bhutan, and Tibet, which is where it originally originated. Thukpa is a delicious dish to enjoy in the chilly winter months. It is made with flat noodles and your choice of meat or vegetables.

3. Bihari Kebab, Bihar

Infused with mustard oil, yogurt, poppy seeds, nutmeg, garam masala, and papaya paste, bihari kebab is a traditional Indian-Pakistani dish that is distinctive for its marinade. Thinly sliced fillets of meat, typically beef, are used to prepare the dish. It’s given a lengthy marinade before being skewered on wood and grilled.

4. Sandesh, West Bengal

Bengal is where the traditional Indian confection known as sangesh is from. Fresh paneer, sugar, and flavourings like cardamom and saffron make up this dessert, which is typically served. Usually, pistachios, almonds, or crushed pineapple are used to decorate the tiny paneer balls.

5. Pitha, Orissa

Pitha is a broad category of breads and pastries that are popular throughout India and Bangladesh. Although wheat or corn flour can also be used, rice flour is typically used as the base for pitha. The majority of pitha varieties are prepared as tiny cookies or dumplings with fillings made of various vegetables, nuts, or spices.

6. Khaja, Orissa

Indian delicacy known as khaja is made with a dough made of flour and it is deep-fried in oil till it gets golden and crisp. Based on geographical variance of the recipe, khaja is occasionally steeped in sugar syrup after preparation. This delectable delicacy is a staple at many North Indian wedding feasts. Khajas come in a variety of regional types; those from Silao and Rajgir are distinguished by their thickness, while those from the coastal region of Andhra Pradesh are crispier on the outside and are packed with sugar syrup on the inside.

7. Jalfrezi,

A type of curry popularly called Jalfrezi is made by deep frying the carefully marinated pieces of meat, paneer, or vegetables in a mixture of spices (turmeric, coriander, cumin), oil, and other ingredients to create a thick gravy. The dish typically contains green chilli peppers in addition to the usual onions, a lot of tomatoes, and some bell peppers, so it can be medium to extremely hot.