Cuisines of East and Northeast India
Cuisines of East and Northeast India are very tasty. The leafy vegetable, meat, Pulses and rice constitute major. Know more. If you really want to know more than.
Flavour and Energy Value Cuisines of East and Northeast India
The Guide to Indian Tourism will make you understand the Cuisines of East and North East India. Flavour and Energy Value Cuisines of East and North-East India cuisines is awesome. The leafy vegetable, meat, Pulses and rice constitute a major part of the Eastern and North eastern State Cuisine. The Tasty Cuisines of East and North East India can be further classified as per the state.
Learn more about variety of multi flavor Cuisines of North India, South India and west India.
Cuisines of East and North-East India-
BENGALI RESGULLA
S.No | State | Staple diet | Popular dishes |
1 | Arunachal Pradesh | Rice, fish, meat, leaf vegetables | |
2 | Assam | Rice, fish, meat, leaf vegetable | Assam tea, Pitha, khar, tenga, pura, tamul (betel nut) – paan, rice beer |
3 | Manipur | Rice, fish, local vegetables | |
4 | Meghalaya | Rice, spiced meat, fish | Jadoh, ki kpu, minil, nakham (dried fish), momo, bamboo shoot |
5 | Mizoram | Rice, fish, meat | Bai, bekang (fermented soya beans), sa-um (fermented pork), sawhchiar |
6 | Nagaland | Rice, meat, stewed or steamed vegetables | fermented bamboo shoot, smoked pork and beef, axone, bhut jolokia |
7 | Sikkim | Rice, meat, dairy products | Thukpa, momo, sha Phaley, gundruk, sinki, sel roti |
8 | Tripura | Rice, fish, meat | Fish stew, bamboo shoot, fermented fish. |
9 | Bihar | Rice, Pulses, Fish, Vegetables, Curries. | Litti Chokha, Dal bhath. Zhol. Macchi bath |
10 | Jharkhand | Rice, Pulses, Fish, Vegetables. | Litti chokha, Dal bath, zhol. Macchi Bath. |
11 | Oddisa | Rice, Pulses, Fish, Vegetables. Mutton, Chicken. | Fish Curry, Dalbath, Mutton Biryani, Chicken,Macchi Bath. |
12 | West Bengal | Rice, Pulses, Fish, Vegetables, Curries. | Poona Machar,Mochor gonto, Mutton Biryani, Macchi Bath, Misti Doi, Dandesh, Rassogulla. |
CHIKHVI OR PORK BHARTA
DUM ALOO
KERI SHARBAT
CHOLAR DAL
Historical impact on the Cuisines.
The history reveals that the inhabitants migrated from different places to this part of the country.
Moreover this region was ruled by different rulers of varied dynasties hence the cuisines reveal the same. The thick gravy used in the vegetables is called Curry. The words refer to the European Cuisines. Similarly the use of leafy vegetables resembles that of Chinese Cuisines. The use of common spices such as Saffron and Red chilly refers the resemblance of Mughals and French. Henceforth it can be convincingly inference that the Cuisines made in this part mark their resemblance to many regions of the world. Definitely this is a very A clear conclusion which concludes the impact of the various rules on the popular cuisines in the region.
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ETYMOLOGY OF EAST & NORTH-EAST INDIA
S.No | Name of state | Origin | Linguistic meaning |
1 | Arunachal Pradesh | Sanskrit | Land of the rising sun |
2 | Assam | Sanskrit and Native word | Name derived from the Ahom people and also from the Sanskrit word asama, meaning “uneven” |
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