Indian State recipes are structured on the basis of history, geography, economical status and culture of the state. The recipes are so designed that help the inhabitants to get accustomed to the climatic condition. East Indian Recipes are mostly spicy and comprise of non vegetarian cooking. Food habits of each region of eastern India represent how the cuisine of the state has evolved over centuries under the influence of various cultures and regimes which controlled over the years.
East Indian Recipes is also influenced by the closeness of the region to the sea. In addition to that the states receive plenty of rain. This rice and fish form the staple diet. Fish is cooked in different styles in the eastern part of the country. The states such as West Bengal, Assam, Bihar, Orissa have developed a strong likeness for fish. There is wide variety of cookery of fish, besides fish curry, fish is prepared smoked, grilled, fried, or into pakoras (patties), stuffed into green coconuts and now into burgers too. East Indian recipes make food delectable
Wheat is also the staple food of the eastern India. East Indian Recipes include the cooking of vegetables, pulses and pickles. Bihari recipe is a culmination of both vegetarian and non vegetarian preparations. Bihari cookery comprise of `chhonkna` (tadka) with `panchforan` (a mix of five seeds - saunf, sarson, methi, ajwain and mangraila). In addition to that `bhoonjana` to food items, implying light frying is also done. Thus food preparation becomes very spicy and colourful. Mustard oil is used as a medium of cooking in Bihari recipe. Furthermore, Bihari cuisine has imbibed the cooking aspects of the Gupta, Mauryan, Turk, Afghan, Persian and European style of cooking and at the same time retained a food culture which is distinct to Bihar.
Orissa cuisine is easy to prepare, simple and delicious. Sea food as well as other vegetables is prepared with expertise. The Orissan Delight has become preferred in all over the world. West Bengal has a very distinct and rich culinary tradition. Bengali recipe is the use of five basic spices which includes zeera, kalaunji, saunf, fenugreek and mustard seeds. East Indian Recipes can be termed as a mixture of sweet and spicy flavours.
Among the East Indian Recipes, north - eastern food has striking touch. Assamese cuisine Thekera Dia Maasor Tenga (Sour Fish Curry with `Thekeraa`), Kamrupi Biriyani and Vegetable Fry, Masor Jhol (Conventional Fish Curry) and Xoriohor Maasor Jhol (Fish Curry with Mustard), are the favourite of the Assamese people. Sweet dish delicacies complete the recipes of the eastern region. The Bengali sweets are popular all over the world. The preparation of the rasogolla was invented by Nobin Chandra Das. Other sweets prepared in the eastern region include gulab jamuns, sondesh, chum chum made of milk and cottage cheese.
