Eastern Indian Cuisine Specialties

Jhal Muri is a puffed rice snack mixed with spices, vegetables, and herbs, commonly found in Kolkata and other parts of West Bengal.

Chhena Poda is a baked sweet dish made from fresh cheese (chhena), sugar, and semolina. It is a popular delicacy in Odisha.

Tenga is a traditional Assamese dish made with fish or vegetables cooked in a tangy tamarind-based gravy.

Machher Jhol is a classic Bengali fish curry made with mustard paste, turmeric, and other spices.

Eromba is a Manipuri dish made from fermented soybeans, vegetables, and spices. It is often served with rice.

Litti Chokha is a Bihari dish made from mashed potatoes, spices, and wheat flour, often served with a spicy brinjal dish called Chokha.

Axone is a traditional Naga dish made from fermented soybeans, pork, and spices. It is often served with rice.

Pitha is a traditional Odia sweet dish made from rice flour, coconut, and jaggery. It is often steamed or fried.

Khar is a traditional Assamese dish made with fish or vegetables cooked in a tangy lemon-based gravy.

Sandesh is a traditional Bengali sweet dish made from milk solids, sugar, and flavorings. It is often flavored with cardamom, saffron, or nuts.

Singju is a Manipuri dish made from pork, bamboo shoots, and spices. It is often served with rice.

Jhal Muri is a popular street food in Bihar, made from puffed rice, spices, and vegetables.

Naga King Chili is a traditional Naga dish made from the extremely spicy Naga King Chili pepper. It is often cooked with pork, beef, or chicken.

Pitha is a traditional Odia sweet dish made from rice flour, jaggery, and coconut. It is often steamed or fried.