Mark Twain once said that, “The secret of success in life is to eat what you like and let the food fight it out inside”.
Food is the basic requirement of every residing organism but the food with flavours and aromas are a choice. India is always known for its Unity In Diversity and hence, our unity in diversity can be seen in our foods and in their taste of every part of India. The Eastern part of India is quite small in view but is undoubtedly giant when we talk about the delicious dishes with delightful fragrances.
The Eastern-India is not only famous for its taste in food but also for the respect through which they serve you food which increases the taste of the food. Now-a-days Eastern India is in great demand and is emerging very fast whether we talk about the Olympic champions or the Eastern Food.
None can resist these dishes which are amazingly delicious while talking about the Eastern gesture of food. Let’s have a look at the best dishes that look a lot alike and embraces the Eastern Side Of India:-
Litti Chokha is the traditional, remarkable and most famous dish of Bihar. The wheat and gram flour dough balls are referred to as Litti whereas Chokha is a mixture of boiled potatoes, tomatoes and roasted eggplants served to enjoy with litti. This is the iconic and most preferred dish for Indians as well as the foreign tourists.
Macher jhol or machha jhola is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. It is in the form of a very spicy stew or gravy that is served with rice. Macher jhol is seasoned with turmeric, garlic, onions, and grated ginger and Indian spices to enhance the aroma.
Dalma is a traditional recipe from Odisha. It is nutritionally rich with split chick-peas cooked.Also, raw papaya, potatoes and a bunch of masalas. It is a quick and easy recipe that you can serve in lunch along with cooked rice or roti.
Momos are delicious dumplings stuffed with a variety of ground meat or vegetables. It is a delight from Sikkim that is immensely loved by kids and adults alike. There is a huge variety of momos available all across; from fried, tandoori to chocolate and cheese, you can never have enough of these.
5Assamese Fish Curry
An immensely loved fish curry from the beautiful state of Assam. Rohu fish marinated in a tangy, spicy paste of fish masala, turmeric and mustard oil, fried and cooked in luscious gravy with marinated tomatoes and potatoes. Assamese fish curry is a hugely popular East Indian food that you cannot resist to avoid.
Thukpa is a hot noodle soup made with mixing vegetables and chicken and goes well with the cold weather of northeastern Indo-Tibetan border region. It is very famous in the States of Sikkim and Arunachal Pradesh. Since it contains vegetables and chicken, it also gives ample amounts of nutrition. Thukpa has become a very popular and important cuisine and has spread to many parts of India nowadays.
Jhal muri is a tasty and very popular street food snack from Kolkata. This vegan snack is made with puffed rice and other tidbits like roasted peanuts, onions, tomatoes, boiled potatoes, spice powders and herbs. In Bengali language ‘jhal’ means spicy and ‘muri’ means puffed rice.
There’s no denying the fact that the various kinds of fish curries of Bengali cuisine are the absolute best. But if you get fed up with eating fish and want to try some other meat here, you must sample the daab chingri- jumbo prawns cooked in mustard and served in tender coconut. Kolkata is known for the best Daab Chingri.
Kelli Chana is a famous north eastern snack mainly originated from Manipur. Kelli chana is made with a smaller version of white chickpeas, some people may also make it with black chickpeas. Boiled chana are mixed with chopped onions, tomatoes, ginger, garlic, coriander leaves and spice powders. This chana chat is super rich in proteins from chane and is also very healthy. One plate full of this chaat satisfies your evening hunger to the full.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Eastern India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. The most common base for Pitha is rice flour, and wheat or corn flour can also be used.
Dum aloo is one of the classic Indian dishes served in special meals like weddings, celebrations or festivals . Dum translates to steam cooked & aloo to potatoes. Bengali aloo dum is a vegan recipe, lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.
Jalfrezi is a very famous dish of Bengal. In Bengali, ‘Jal or jhal’ means spicy and ‘frezi’ means stir-fried.It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Jallfrezi has a really strong tomato taste that makes it a little tangy.
Bihari Kebabs are the most delightful dishes of Bihar and West Bengal. It is a very popular and demanding street food of eastern India. It is mainly made up of thin platters of beef meat marinated in the homemade spicy masala. The taste of home-made things is unbeatable but a cherry can be placed on its top like a cake if it is grilled over charcoal.
Gobi manchurian is a traditional dish consisting of fried cauliflower (gobi) that is tossed in a sweet and spicy sauce (manchurian).The cauliflower florets are coated in batter and deep-fried until crisp. The batter often consists of water, flour, corn flour, red chili powder, and seasonings, while the sauce is made with a combination of garlic, ginger, onions, scallions, soy sauce, vinegar, oil, sugar, and chili peppers. This dish is frequently served as sizzlers
Mishti Doi is a traditional and an iconic dessert which is prepared in traditional earthenware jars. Mishti doi is a Bengali dessert that consists of fermented doi curd and sugar or jaggery (cane sugar).The process of making mishti doi involves cooking sweetened milk until it’s thick and allowing it to ferment. The fermented product is then combined with melted sugar and left to set and is always served well-chilled. Apart from West Bengal, mishti doi is found in Orissa and Bihar too.
Iromba is one of the most unique dishes from the remote corners of India, it will surely surprise your taste buds with its tanginess. The prime ingredient of this dish is the fermented dried fish which is first sun-dried and then fermented in locally produced and specially designed earthen pots. This dish is completed with boiled vegetables and fermented fish mashed together along with chillies. Last but not the least it is the most flavorful meal without oil.
Pakhala is the staple food in all the Odia households. It is an Indian food consisting of cooked rice washed or little fermented in water. Pakhala or water rice is a humble Indian dish that combines cooked rice with water and a variety of spices.It is typically flavored with roasted cumin seeds, ginger, sugar, salt, or sliced oranges, while some versions also demands the addition of curd or lime juice to induce a fermentation process of the rice. It is served in Jagannath Puri temple as well.
Aloo Dum Dahi Vada
Aloo Dum Dahi Vada is the regional staples of Bengal.It is the undisputed king in the world of street food. There is hardly anyone who does not feel mesmerised by the sight of this mouth-watering delicacy.Baras are made of black gram which is good for health while potato in the aloo dum curry a base for it.Bara, Aloo dum and Ghughuni are separate dishes with specific flavours, their magical combination makes Dahi bara aloo dum a dish worth savouring.
Smoked Pork In Akhuni
Akhuni is considered as the secret delicacy of Nagaland. The taste of Akhuni is a strong, sharp flavour. It has a bitter smoked taste to it. One of the most common ingredients used in Naga dishes is soya bean, which is locally known as Akhuni. Akhuni is usually available in a powdered cake form and is then added to the dishes. Talking about this dish, pork stew is prepared and then Akhuni is added to it to give it a distinct flavour.
Nagaland is the state that is famous for its scenic beauty and lip-smacking food. Akini Chokibo is a dish of roasted Perilla seeds, cooked with paddy field snails. In this dish, some fat of pork and axone is also added. Chokibo and akini means snails and perilla seeds respectively which are the types of herb.. It is the most worthy dish to try which can fill your mouth with flavours and will surely burst your taste buds.