EAST INDIAN FOOD

East Zone of India is a hot mix of vegetarian and non-vegetarian food . Cultural and lingual diversity along with rich histories and geographic heterogeneity of the encompassing states makes the cuisine of this zone unique and unsurpassable.

Fetish of the people of West Bengal for fish, rice and sweet is legendary and contributes a significant lot to the popular cuisine of not just east zone but also the national cuisine of India. Part of Orissa also share the love for fish and rice with the state of West Bengal due to the long coastline the duo states shares on the Bay of Bengal. Fish and other sea food are in plenty in this region and so are the recipes.

People in Bihar and Jharkhand love their platter with all the colours of seasonal  vegetables which grow in abundance and rich variety here. Influence of Buddhism is apparent here as majority of the population practice vegetarianism. The state came under the influence of mighty Mughals once and naturally the famous Mughal cuisine left its mark here too.

SOUTH INDIAN FOOD

South Indian food is largely non-greasy, roasted and steamed.  Rice is the staple diet and forms the basis of every meal.  It is usually served withsambhar, rasam (a thin soup), dry and curried vegetables and a curd preparation called pachadi.  Coconut is an important ingredient in all South Indian food.  The South Indian dosa (rice pancakes), idli (steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country.  The popular dishes from Kerala areappams (a rice pancake) and thick stews.  Desserts from the south include the Mysore pak and the creamy payasum.

NORTH INDIAN FOOD

A typical North-Indian meal would consist of chapatis or rotis (unleavened bread baked on a griddle) or paranthas (unleavened bread fried on a griddle), rice and an assortment of assessories like dals, friend vegetables, curries, curd, chutney, and pickles.  For dessert one could choose from the wide array of sweetmeats from Bengal like rasagulla, sandesh, rasamalaiand gulab-jamuns.  North Indian desserts are very similar in taste as they are derived from a milk pudding or rice base and are usually soaked in syrup.  Kheer is a form of rice pudding, shahi tukra or bread pudding andkulfi, a nutty ice cream are other common northern desserts.

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