Delicacies of the East
Among the common culinary threads of the Eastern states
the most common one is the extensive use of mustard oil
and pungent mustard pastes. Rice is the staple diet, although
chapattis are also popular. Fish eating and its preparation
is an elevated art, and the merits of a 'Hilsa', or 'Rohu'
or 'Bhetki', are passionately debated. Spices used are subtle,
and the "Panch Phoron" a mix of fine spices gives
a typical flavour to Eastern cuisine.
The Mouthwatering Sea Food
Fish comes in many forms such as the smoked Hilsa, the
fried Bhetki, Macher Jhol, which is a thin gravy or "Macher
Jhal", which is spicy and hot; Chingri Macher (shrimps
and prawns) and Malai curry.
Sweets are distinctive, and are made from cottage cheese.
Desert specials include 'Sandesh', 'Roshogolla', 'Roshomalai',
'Mihidana', 'Chhenapodapitha', which are light and exquisite
sweets not to be missed.
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