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

North Indian Cuisine - An Insight

Food is a major passion with Indians. So while in the present day, on one hand, culinary tastes have evolved and people are into fusion food and new cuisines such as Sushi and Tofu, there is still a major fan-following for the traditional meals that we grew up on. 

North-Indian cuisine is largely influenced by the Mughal style of cooking. In their rule that lasted for almost 500 years, they contributed a lot to India including cuisine. Their cuisines encompass the culinary traditions of the various northern states, including Punjabi, Awadhi, Kashmiri, Marwari, Rajasthani, Gharwali and Pahari. Due to the climatic  conditions in the Northern region, wheat plays a stronger role in northern Indian cuisine than in other areas of the country. The popular Tandoori cuisine also comes from the north.  


Abundant use of butter-based curries, dried fruits and nuts are striking features of north Indian cuisine. . Gravies are typically dairy-based, with luxuriant quantities of milk, paneer, ghee, butter and yoghurt. Other common ingredients include chilies, saffron, and authentic Indian spices. Let us have a look at some of the most popular dishes from a North Indian menu:

Appetizers:  This part of the menu consists of Samosas, Bhajiyas, Pakoras, Lamb Kebab, Chicken Tikka and Paneer Tikka.

Vegetarian Entrees:   Vegetable Jalfrezi, Punjabi Chhole, Paneer Kofta, Palak Paneer, Dum Aloo and many other spicy gravy Punjabi dishes.

Meat Preparations: Lamb Kebabs, Chicken & Mutton Biryanis, Tandoori Chicken, Chicken Tikka Masala, Korma and many other delectables.

To experience the coming alive of the flavours of North India, do visit us at Koyla's Andheri. We offer the choicest Ethnic Cuisine. 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