Cuisine

East Indian cuisine

East Indian cuisine is a blend of Bengali, Assamese, and Oriya cuisine. The cuisine is known for its use of herbs and spices such as mustard seeds, cumin, and coriander. The cuisine is also known for its use of fish and seafood.

Asian cuisine› Indian cuisine

Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor

Steaming, Boiling, Frying, Roasting, Pickling, Fermenting

Typical ingredients

Fish, Rice, Lentils, Vegetables, Mustard oil, Coconut, Various herbs and spices

Presentation and garnishing

East Indian cuisine is usually presented in a simple and elegant manner. The cuisine is often garnished with fresh herbs and spices. The cuisine is also served with various dips and chutneys.

East Indian cuisine is also known for its use of mustard oil which is a good source of omega-3 fatty acids.

More cuisines from this region...

Bengali cuisine, Jharkhandi cuisine, Oriya cuisine, Odia cuisine

History

East Indian cuisine has a rich history that dates back to the 16th century. The cuisine has been influenced by the migration of Bengali and Assamese people to the region. The cuisine has also been influenced by the trade routes that passed through the region.

Cultural significance

East Indian cuisine is an important part of the region's culture. The cuisine is often served during festivals and special occasions. The cuisine is also an important part of the region's tourism industry.

Health benefits and considerations

East Indian cuisine is known for its health benefits. The cuisine uses a lot of organic ingredients and is rich in protein and vitamins. The cuisine is also known for its use of fish and seafood which are good for heart health.