India presents a rich blend of vegetarian and non-vegetarian food which is widespread all over the country. The diverse Cultural and lingual variety and the geographic heterogeneity influence the cuisine of each state. Indian Regional Cuisine differs from area to area. In the eastern zone of the country, diversity is seen accompanied with affluent traditions. The East Indian Cuisine is exclusive and unsurpassable for its wide assortment. The eastern region of India consists of states such as Bihar, West Bengal and Orissa. Rice is the staple food this region due to the profusion of rice crop. Rice in the region is grown abundantly all throughout the eastern region of India because of its climatic condition.
The proximity of Eastern India to sea area also influences East Indian Cuisine. As a result the non vegetarian populace of the region develops a fetish for sea food. Engrossment of the people of West Bengal, Bihar and Orissa for fish is legendary. A selection of dishes prepared from fishes has added to the cookery of the eastern region. Hilsa, Rohu and Vetki are the favourite fish of the region that contribute to the preparation of cherished delicacies. Fish varieties in the eastern region include smoked, grilled, fried, stuffed into green coconuts and also fish burgers. This popular cooking of the eastern region has gone to the stature of becoming a national cuisine of India.
East Indian cuisine encompasses varieties desserts, sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri are among the favourites. Sweets hold a significant position in the eastern India dining table. Most of the eastern Indian sweets form fantastic slenderness and has earned global acclaim. Apart from sweets, eastern cookery offers delights of posta or poppy seeds. Despite the fact that traditional East Indian culinary is not so piquant, yet it reflects magnificent flavour. The culinary of the region is basically a culmination of the different seeds. The ingredients used in the eastern cooking include mustard seeds, cumin seeds, black cumin, green chillies and cumin paste. Mustard paste, curd, nuts, poppy seed paste and cashew paste are also used.
Bihar and Jharkhand contribute to the East Indian cuisine with their colourful platter of seasonal vegetables. In addition to that the region is influenced by Buddhism and consequently a wide assortment of vegetarian dishes originate. A regular meal of the eastern region consists of rice dish accompanied with various side dishes. The popular vegetable dishes of Orissa are Dalma and Santula. The most popular vegetable dish of Bengal is Sukto. Moreover, deep fried, shallow fried and mashed vegetables are also very popular.
