East Indians are foodies to the core, which is reflected in their culinary habits. The cuisine is simple, but the variety of food is immense. The popular menu consists of both vegetarian and non vegetarian food. The staple food is mainly rice and wheat, due to the agrarian economy.
West Bengal is famous for the love of fish and sweets. Mainly rice eaters, the people of this state prefer simple and light food. Green vegetables and lentils are part of the daily diet. With presence of ponds sprinkled all over the state and proximity to the sea, fish is available in abundance. Fish is included in at least one meal of most Bengalis. Crabs, prawns and lobsters are popular too. Fried items are popular as snacks. Mustard Oil is the preferred cooking medium. Mustard paste, posto (poppy seeds), red chillis, coconut are favourite ingredients. The Bengalis often experiment with styles from other states as well.
Orrisa as well as Bihar and Jharkhand (previously one state) share the love of fish and other non vegetarian items. The cuisine of Orissa is influenced by its neighbouring states, Andhra Pradesh and West Bengal. Coconut milk and curd are popular ingredients of cooking. Dalma, a preparation of lentil with a lot of vegetables is one of the unique preparations of this region. Dishes and drinks made out of sattu (gram flour) and besan are characteristic of the Bihar Zone. Also, Biharis prefer spicy preparations. The food habits of the tribals of Bihar are famous for mahua flour, maize and other indigenous foods.
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