Cuisines of East and Northeast India

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

Thukpamomo, apong (rice beer)

2

Assam

Rice, fish, meat, leaf vegetable

Assam teaPitha, khar, tenga, pura, tamul (betel nut) – paan, rice beer

3

Manipur

Rice, fish, local vegetables

Erombau-moroksingju, ngari (fermented fish), kangshoi

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

READ MORE……………………..

Sanskrit and Native word

Name derived from the Ahom people and also from the Sanskrit word asama, meaning “uneven” 

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