East India Cuisine

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.

Popular East India Cuisine

Rassogolla (Dessert)
Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

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Sondesh (Dessert)
Please ypur family and loved ones with the sweet and delicious Bengali sweet dish, Sondesh. Sondesh is traditional bengali sweet dish prepared with khoya and cottage cheese. Feel the sweetness of Bengal in your own kitchen today and remember, prepare it with love. It will be more tasty.

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Doi Machch (Sea Food)
Doi Machch is a recipe of Eastern part of India. It is specially prepared by the Bengalis of West Bengal. Rohu fish is the perfect for cooking Doi Mach. The ingredients of preparing Doi Mach are given below. Get them from the market and follow the instructions of cooking and then this recipe of West Bengal is ready to serve.

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Thekua (Dessert)
Popularly known as Khajoor, Thekua is popular homemade desser from Bihar and Jharkhand. Thekua is a sweet and crispy dessert prepared with whole wheat flour, sugar and chopped coconuts.

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Sattu (Powder or flour of roasted gram)
Sattu (powder or flour of roasted gram) is a mixture of different whole wheats and used very commonly to prepare several dishes and snacks in homes and restaurant throughout India. Dishes made from Sattu are very nutritious and suitable for all age groups. Sattu is also considered very necessary for a growing child.