Flavours of East Indian Cuisine

Indian food boasts of being one of the most tasty and subtle fares in the world.

- Ashok Malkani

Different regions of the country boast of diverse cuisines. There is no homogeneity of flavour between North and South or East and West. The culinary diversity is indeed staggering! The vast country, with its variety of climates, has a repertoire of cuisines, each with its own unique and flavour profile. However, it is found that while South Indian and North Indian cuisines have gained prominence East Indian cuisine has not achieved similar distinction. Ashok Malkani highlights the diversity of this cuisine ranging from sweet and spicy dishes with regional styles that vary from Odia to Bengali to Assamese as well as the increasing awareness of East Indian cuisine among the populace.

Indian food, due to its rich flavours, spices and variety of dishes is popular across the globe. Taste of Indian food differs from region to region, with each region having its own recipes which have been passed down through generations.

North Indian food and South Indian food is popular across most of the cities but there seems to be, comparatively, less awareness about East Indian food in the country. However, it may be mentioned that East Indian food is popular around the world and is known for its rich flavours, spices and a variety of dishes like Machcher Jhol ((a fish curry), Momos (steamed dumplings filled with meat or vegetables), Jhal-Muri, et al.

But this cuisine has yet to make a perceptible and memorable mark on the Indian food scenario. So, one may wonder what are the East Indian states of India whose food is tasty but has yet to become well known and accepted across the country and what is the reason for this? Pradip Kumar Pani, Executive Chef, Grand Mercure Mysore, declares, "East India primarily includes the states of West Bengal, Odisha, Bihar, and Jharkhand.