North Indian Food Culture

 

East India is comprised of the states of West Bengal, Sikkim Assam, Arunachal Pradesh, Meghalaya, Manipur, Nagaland, Mizoram, Tripura and Orissa. This region is home to beaches and mountains and Cherrapunji, the city with highest rainfall in the world. Because of the climatic conditions Eastern India grows a lot of rice. Green vegetables and fruit are also abundant and thus are the recipes using them. People though are balanced mix of vegetarian and non vegetarian. The geographical location of this region means its food bears the strong influence of Chinese and Mongolian cuisine. 

Style of Food

Although East India has three schools of cuisine Bengali and Aasam, the Northeastern states and then Orissa simple in the keyword for food of this region. Preparation is not elaborate and neither are most of the ingredients . Steaming and frying are popular methods of cooking . In coastal regions fish in the food of choice while further inland pork wins the position on the plate. Some of India's popular and world-renowned sweets come from here. Some popular dishes are momos [steamed,meat- or vegetable- filled wontons] and Thukpa [a clear soup].Tomato Achaar [tomato pickle],machcher Jhol [fish curry],and Jhaal- muri are also commonly seen on menus.

Staple Ingredients

This region is known for its abundance of rice due to the ideal growing climate. Dishes also utilize a variety of local vegetables and fruit. Other popular ingredients are mustard seeds and paste, chilies [both green and red],as well as Paanch Phoran which is a mix of five spices - white cumin seeds, onion seeds, mustard seeds, fennel seeds, and fenugreek seeds.

Recipe

Ingredients 

• 4 pieces rohu fish 
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 teaspoon panch phoron
• 1/2 teaspoon red chilli
• 1/2 teaspoon garam masala powder
• 1 teaspoon ginger paste
• 1 medium pureed onion 
• 1/2 cup tomato puree
• 1 eggplant/ brinjal
• 2 medium chopped potato
• 4 tablespoon mustard oil 
• 11/2 cup water
• salt as required

For Garnishing

• 4 sliced green chilli
• 2 coriander leaves

Method

• Marinate The Fish
• Fry The Fish, Potato And Brinjal
• Mix The Spices With Potato And Brinjal
• And Fish And Prepare The Gravy
• Garnish And Serve Hot