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Food is an integral part of the Indian culture and binds its people together. The eastern region is a mix of tastes, traditions, and tales. From the lively food stalls of Kolkata to the nature-loving kitchens of Arunachal Pradesh, each state has its own specialities, which not only reveal the culture but also the people. So carry your hunger, and let us show you the food trail of East India, one tasty bite at a time! West Bengal – Where Every Meal Ends on a Sweet Note How about a food journey in East India’s core – Kolkata, the non-stopping eating city? The streets are full of delicious smells of spicy puchkas, crunchy kathi rolls, and hot mughlai parathas. Bengali food is known for three things: fish, rice, and sweets. Nothing tastes better than machcher jhol (fish curry), shorshe ilish (hilsa in mustard sauce), and of course, the iconic rosogolla and mishti doi. Enjoying luchi and alur dom for breakfast is the best way to start the day, a very rich and satisfying comfort combo. During Durga Puja, the festive bhogs and street food will make you fall in love with Kolkata all over again. Odisha – Subtle Flavours with a Spiritual Touch Next stop: Odisha, where food is easy, hearty, and quite light. The most awaited is Mahaprasad at the Jagannath Temple in Puri — a holy meal cooked in pure earthen pots, which comes with rice, dal, vegetables, and sweets. Every food item in Odisha is a reflection of its strong bond with the past. Dalma is a must-try dish. It is a wholesome mix of lentils and vegetables cooked with minimal spices. Chingudi malai curry is another, which is a delightful prawn curry that goes well with plain rice. Odisha takes great pride in its dessert known as chenna poda—a caramelised cheese dessert that is as tasty as it is unique. Bihar – Bold, Rustic, and Full of Flavour The food of Bihar is very nutritious and has a lot of character. The famous litti chokha is the hero of the series — baked wheat balls stuffed with spicy sattu (roasted gram flour) and served with mashed potatoes, eggplant, and ghee. It is smoky, tangy, and totally pleasing. Among others, you will also come across such delicious treats as sattu paratha, chana ghugni, and thekua, a fried sweet snack made during Chhath Puja. Lovers of Bihari non-veg must try mutton curry, which is slowly cooked with spices until it becomes tender. The brilliance of Bihari food, along with its earthy flavours, is something that stays with you. Jharkhand – Tribal Traditions and Earthy Goodness The food of Jharkhand is based on tribal culture and local ingredients. The meals are nutritious and made with fresh produce. Among the beloved dishes, one is dhooska — deep-fried, rice and lentil pancakes, usually accompanied by spicy chutneys. Have pitha, a soft rice cake with jaggery or lentil stuffing, and handia, a traditional rice-based fermented drink that is a part of the local celebrations. Food from Jharkhand may not be glamorous, but it has the rustic loveliness that can touch your heart immediately. Sikkim – The Himalayan Comfort Zone As we enter the mountain area, the food changes, and so do the flavours. Sikkim offers a mix of the Nepalese and Tibetan culinary traditions in a cuisine that is both easy and deeply gratifying. The number one favourite in this place is momos — tender dumplings with meat or vegetable stuffing, served with spicy red chutney. Furthermore, there is thukpa, an amazingly tasty noodle soup that is the perfect solution for cold winter nights in the mountains. If you are willing to dine like a local, consume gundruk soup (made from fermented leafy greens) and phagshapa, a pork dish with radish and dried chillies. Food in Sikkim is just right in terms of spiciness, warmth, and freshness. Assam – Aromatic and Balanced An Assamese meal contains everything that is needed to keep the body and the taste buds happy — it is not too spicy, not too oily, and just right in terms of flavour complexity. Food is mainly based on rice, fish, and leafy greens. A typical Assamese thali can have masor tenga (a light and sour fish curry), khar (a kind of alkaline curry prepared from banana peel), and pitika (mashed veggies or fish with mustard oil). If you are a bit daring, then do not hesitate to order duck curry and pigeon meat, both of which are prepared with the help of herbs and spices that are common in the area. And make sure to try pitha and a cup of Assam tea before you go – the pride of the state. Meghalaya – Smoke, Spice, and Soul In Meghalaya, the food is representative of the hills and forests with their rugged charm. The cuisine of the Khasi tribe is especially known for its smoky taste and the use of natural ingredients. You can’t go wrong with jadoh, which is an aromatic red rice dish made with pork and spices. Or tungrymbai, a fermented soybean dish that is strange but tasty. Those who are into street food must taste pukhlein (sweet fried rice flour snacks) and dohneiiong, pork cooked with black sesame seeds. The food of Meghalaya is rustic, lively, and totally different from anywhere else in the world. Arunachal Pradesh – Simplicity Meets the Wild Our culinary tour would be incomplete without a visit to Arunachal Pradesh, where the meals may be simple but are bursting with fresh and natural flavours. The local cuisine is very light on spices, and instead of that, they use herbs, bamboo shoots, and local greens. Although thukpa is the most popular dish, you will also find different versions of pika pila (a spicy chutney made with bamboo shoots) and momos stuffed with yak meat or vegetables. Rice is the main food, which is mostly eaten with smoked or boiled meat and local fermented sauces. The food here is very clean and healthy – just right for ending your East Indian food trail.
