Sojourn To The East Indian Kitchen...

Dear Friends, 

In our last interaction, we described to you the various shades of North Indian Cuisine. In this piece, we shall set sail on a gastronomical tour to the East Indian Kitchen. 

Interestingly, East Indian cuisine is the result of a blend of varied culinary experiments, and a mishmash of the historical, cultural, geographic and climatic influences of the region. The history of East India is dotted with long periods of European colonization. Around the 15^th and 16^th centuries, explorers from Portugal and Spain began carrying the spices of India to Europe. The quality of these condiments impressed the Europeans so, that they decided to colonize East India. And soon, in the 17^th century, the East India Company and the Dutch East India Company were born. These were companies created primarily to supplement the production and the sale of a variety of products that were specific to the region, like spices and opiate poppies. As the interactions between the Europeans and the natives grew, so did the European influence on the local cuisine. Gradually, when Muslim settlers moved in to the region, their culinary traditions made way into the East Indian cuisine as well. And this assimilation of gastronomic cultures led to the concoction of more interesting delectables.

 Since the Bay of Bengal flows alongside the East coast of India, seafood forms an integral part of even the most basic diet. In West Bengal, rice and fish, otherwise known as “Maachh-Bhaat” in Bengali, make for a simple yet much-loved meal combination. The seafood preparations are peppered with aromatic spices that punch up the basic flavor of the curry. Seafood is also served as an appetizer, as “pakoras” or cutlets, usually with piquant chutneys and sauces. Various chicken and mutton recipes are also relished. Bihar and Jharkhand, on the other hand, have large have a large vegetarian population, owing to the prevalence of Buddhism. The food habits in Sikkim are influenced a great deal by those of Tibet.

Mustard is a popular ingredient of the East Indian diet. Most curries and dry vegetables are cooked in mustard oil.  East Indians also use the “Paanch Phoran” or the “Panch Phutana”, a combination of cumin, mustard, fennel, fenugreek and kalonji (nigella) as a regular in their food.

East Indian cuisine, like its counterparts, has also been influenced a great deal by the geographical and climatic features of the region. Since the area has a climate favorable to the growth of an assortment of fruits and vegetables, East Indian food is lighter and easier to digest as well. Unlike the southern coast, where meals are pungent and very heavy on spices, spices in East Indian cuisine are used with a lighter hand. The food is usually stir-fried, or boiled, or steamed, so as to enhance the flavours of the basic ingredients, and blend them subtly. 

In conjunction with savory fish preparations, East India is renowned for the rich quality of its sweets.  Bengali sweets, usually milk-based, are named as ritual offerings to deities, and religious ceremonies are incomplete without them. Just like the main course items, the sweets too are lighter on the stomach. Also, owing to the European influence, East Indians show a preference for tea over coffee.

Unlike North-Indian cuisine, which remains more or less constant across the entire region, East Indian cuisine is more varied, owing to stark cultural differences across the states.

Here is a list of popular delicacies that are must-haves, if you are in that part of the country:

·         West Bengal - Panta Ilish – Traditional ‘Panta Bhat’ with Hilsa and Shutki (dried) fish, Mishti Doi (Sweetened fermented milk)

·         Bihar – Chokha Baati (Spicy mashed potatoes and daal), Sattu (Stuffed parathas with friend chickpea flower)

·         Jharkhand - Barra - a delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies

·         Orissa - Pakhala - a dish made of rice, water, and yoghurt

For more interesting facts on Cuisine, keep watching this space.

Happy Eating! :-)

Best Regards,

~ Team Koyla Andheri ~

Our co-ordinates are as follows -

Koyla's Andheri, B-47, Paramount, Off New Link Road, Andheri (West), Mumbai, India, 400053

Our Phone Number - 022 - 40066060