Eastern Indian Cuisine
Eastern India is close to the sea and gets plenty of rain. Hence rice
and fish are staple all over here. Nothing in the east can be complete
until the hilsa (a variety of fish) has been served and eaten –
be it birth, death, marriage or anything else. Fish is almost the
mascot of the passionate people of the East and their macherjhol
(fish curry) is legendary all over India. Curry is not the only thing
with which fish is eaten; it is smoked, grilled, fried, made into
pakoras (patties), stuffed into green coconuts and now into burgers
too.
¤ Sweet Dish Delicacies
The other good thing of the eastern cuisine is their delicate sweets.
The difference here is that the sweets of the north India are based on
khoya (milk which thickened slowly until it forms a sweet dough),
which is quite heavy. However, those of east India are based on chena
(light cottage cheese) and hence are much more lighter on the palate.
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