The Eastern part of India has a diverse terrain ranging from rainy mountains to plains to sea coasts. Home to the states of Manipur, Meghalaya, Nagaland, Mizoram, Assam, Sikkim, Tripura, Arunachal Pradesh, Orissa and West Bengal; cooking in this part of India owing to its geographical location bears a strong resemblance to the cooking styles of Chinese.
Even though both cooking style and eating habits of people native to this region are diverse yet there is one food item that binds the whole of Eastern part of India and that is humble rice!
Famous the world over for ghost chili (nagajolokia), Manipuri cuisine involves extensive use of chili pepper, variety of leafy vegetables, herbs, bamboo shoots, and rice. Some of the popular dishes are Kabok (fried rice with plenty of vegetables), kangsoi (soup with plenty of vegetables prepared without spices). Many foods in this region are fermented to prepare local delicacies such as fermented bamboo, fermented soybean etc.
In Meghalaya, spiced and smoked food is relished along with pickled bamboo shoots, Jadoh (spicy rice preparation) or steamed sticky rice (minilsonga) along with Kyat (local rice brew). Similarly, in Nagaland lightly spiced food prepared with explosively hot bhut jolokia pepper is relished along with obviously’ rice!
Like most of the Eastern Indian routine people in Mizoram also love to have their food prepared in mustard oil. Mostly consisting of preparations with or without vegetables food in this region is very lightly spiced and served with plenty of aromatic rice. Mizos relish delicacies such as spinach and bamboo shoot preparation (bai).
It is not just the extremely popular Assam tea that is close to an Assamese but for them rice pretty much binds each meal together. So, an Assamese enjoys cream??akhoi (puffed rice), komalchaul (processed rice soaked in cold water) in the morning followed by bland yet delicious meals prepared mostly in mustard oil, served along with rice for lunch and dinner. For dessert pitha (sweet rice powder cakes)completes an Assamese meal.
In Sikkim, rice, dairy and fermented foods constitute majority of the local diet. Strongly influenced by the neighboring countries, particularly Tibet, some of the popular dishes are Ningro (local edible fern), momos (steamed wontons) and thukpa (a clear soup).
People of Tripura prepare flavorful delicacies using a diverse variety of locally available ingredients. Likewise, in Arunachal Pradesh food primarily consists of things which the locals grow and produce. Apong (drink made from rice or millet) is relished by the natives of this region.
In Orissa, subtle, delicately spiced curries prepared using variety of ingredients such as vegetables and produce available in the wild are highly popular. Pakhala (fermented rice, water and yogurt preparation) is relished along with something sweet in each meal.
Mustard oil is one ingredient which is pretty much the pillar of this cuisine with exquisite preparations. Rice, bay leaf and milk are other basic ingredients which can help prepare a lavish Bengali meal along with aromatic spice mix known as panchpuran (combination of selected five spices). Jhaal-Muri (puffed rice and mustard oil preparation), Sandesh and Rasgolla (sweet cottage cheese preparation) and Mishti Doi (sweet yoghurt preparation) are famous Bengali preparations relished all over the world.
Even though, all the states of Eastern India have a diverse topography yet at some level this region is bound together by its culture, traditions, language and of course the East Indian cuisine!