Food pattern of East & North East india

FOOD PATTERN OF EAST INDIA&

NORTH-EAST INDIA

SUPTA SARKARCHSCAU-75

3rd Yr. [II Sem.]

CONTENT

INTRODUCTION

FOOD PATTERN OF EAST INDIA: -WEST BENGAL -BIHAR -JHARKHAND -ORISSA

FOOD PATTERN OF NORTH-EAST INDIA: -ARUNACHAL PRADESH -ASSAM -MANIPUR -MEGHALAYA -MIZORAM -NAGALAND -SIKKIM -TRIPURA

CONCLUSION

INTRODUCTION

EAST INDIA

Rice is the staple meal in various states of Eastern India.

Fish is very popular in various parts of the region.

Steaming and deep frying happen to be the principal method of cooking.

There is a wide range of spices that are used in East Indian food.

Milk and dairy products are very important in preparing the different kinds of sweets.

WEST BENGAL

Bengali cuisine originated the states of  west bengal, Tripura, & the Barak Valley of Assam .

Bengalis consume rice served with fish and lentils as a staple diet.

Sweets occupy an important place in the diet of Bengalis.

  Pitha:

Panta bhaat  is a traditional dish consumed in rural areas.

Etiquette of Bengali Dining: -Eating 3 times a day. -Traditionally served in banana leaf. -Paan & Shupari

BIHAR

Bihari cuisine is predominantly vegetarian.

Bihari people typically eat boiled rice and daal with cooked vegetables, chutney, achar for lunch, and roti with cooked vegetables for dinner.

People use mustard oil and panch-foran for "chhounkna". There is a lot of bhoonjnaa in Bihari food.

Constant diet include: rice, roti, achar, chutney, dal & milk products.

SOME POPULAR TRADITIONAL CUISINES:

Khichdi

Ghugni

Sattu

Litti

Korma

Bihari kebab

Pittha

Chiwra

JHARKHAND

Jharkhand cuisine is equally vegetarian as well as non-vegetarian.

Dal, bhat and tarkari are an integral part of a regular Jharkhand meal.

Non-vegetarian Jharkhand food preparations like spicy chicken.

All preparation except the pickles and festive ones are low on oil and spices

They chiefly utilize good proportions of mustard oil as the medium using which they cook their food.

Most common recipes: Phulka, Bhat, Tarkari and Achar.

The outstanding feature of Jharkhand cuisine: -Chhonkna -Sattu -Panchforan

The people like to do 'bhoonjana' to their food items.

SOME OF THE RECIPES OF JHARKHAND:

Thekua

Til Barfi

Mitha Khaza

Sabji Jhingni

ORISSA

Rice and vegetable is the staple food for the people of Orissa. A large number of the population are

vegetarian. Non-vegetarian: Fish and other sea food

delicacies like prawns, crabs and lobsters. Foods are cooked with little or no oil. Mustard oil is the base of oil preparation. In vegetables Panch phutana & in non-veg.

Garam masala & haldi is widely used.

A typical meal in Orissa consists of a main course and dessert.

Oriyas eat 3 times: Breakfast: Roti/paratha & also chuda, mudhi, pitha; lunch & dinner: Bhaat, Dal, Sabji & also the pickle.

Oriya desserts: commonly made from chhena, milk, coconut, rice & wheat flour. Pakhala, a fermented recipe, is very popular in summer, particularly in the rural areas.

NORTH-EAST INDIA

ARUNACHAL PRADESH

Arunachali cuisine reflects the century old culture. The method of preparation is quite old.

Consumption of boiled food is very common in the entire state.

Arunachal Pradesh is mostly filled with non-vegetarian dishes.

The staple food of Arunachal Pradesh is rice, along with fish, meat and green leafy vegetables.

Main tribes: ApaTani, Nishi, Monpa & Sherdukpen.

APATANI AND NISHI: They are non-vegetarian. These community’s diet include rice, perung &

meat. ApaTani: Drink homemade fermented drink

‘Apong’ or ‘Oo’. From Apong, Sara is prepared used for medicinal

purpose. Nishis generally take boiled food even the meat,

whereas ApaTanis like chutneys.

SHERDUKPEN AND MONPA TRIBE:

Typically influenced by Chinese culture and Buddhist religion.

Diet include: Rice/maize, GLVs, fish and meat of sheep, yak, wild bear, barking dear and bison.

They drink phak and also its distilled variety called arrah.

Mostly consume milk and milk product of yak. Tibetian salted tea. Consumption of momo, thukpa and chowmein

shows the Tibetian inflence in their diet.

ASSAM

Assamsese cuisine: Rice, fish, meat of bird. Preparations are rarely elaborate; the practice

of bhuna is absent in the cuisine of Assam. Mustard oil is used for cooking. A traditional meal in Assam begins with a

khar, and ends with a tenga. A wide range of pithas are prepared by

Assamese. Chewing of paan & supari is very common. Traditionally food is usually served in  ‘Kahor Thal’ or in banana leaf.

Rice Items: Steamed rice, poita, Komal Saul. During special occassion like Bihu, a special rice preparation called Pithas: Til pitha, ghila pitha, hutuli pitha & sunga

pitha are made. Rice based breakfast cereals: khoi, muri, komal

saul.

Vegetarian Items: Rice is served with Khar anja, a variety of Pitikas,

Tenga along with kahudi, kharoli and khorisa.

Non- Vegetarian Items: Chicken, pigeon, duck and fish is most

common. Pork and beef is als common in some tribes. Hukoti

Tea:

MANIPUR

The principal food of Manipur is rice, fish and vegetables.

Most of the people are non-vegetarian. Manipuris love the Nga Aiyaba, One of the

most popular dry fish is the Ngri. Dishes are typically spicy that use

chili(Umarok) Most of the food use very little or no oil. Main drink: Sekmai.

SOME OF THE POPULAR DISHES:

Eromba

Singju

Chamthong

Morok metpa

Kang-hou

Paknam

Nga-thongba

Ooti

Chagem pomba

Alu kangmet

A-nganba

Sana thongba

MEGHALAYA

3 main tribes: Garo, Khasi & Jaintia The common food of the people is rice with

meat and fish preparations, with number of vegetables and roots.

GARO: Diet include rice, several wild & domestic

vegetables, roots, tubers & bamboo shoots & relish pork, beef & dried fish.

No general aversion of any food except milk Do not use turmeric, oil & most commonly used

ingredient is cooking soda.

Drink rice beer. ‘Songsarek’ believe it to cure diseases.

Popular recipes: Kapa, Brenga, Wetepa.

KHASI The community has non-vegetarian diet. Very fond of chewing betel nut, drinking tea &

smoking. Kyat from rice is very common. Popular recipe: Jadoh.

JAINTIA: Mostly non-vegetarian. Use liquor, wine prepared by them with the yoghurt,

rice and fruits.

MIZORAM

Mizo cuisine is a blend of Chinese and north Indian cuisines.

The staple food is primarily rice served with fish.

Almost all dishes are non-vegetarian. Traditionally served in banana leaf. Less spicy & plain in taste. Most recipes are almost without oil.

Popular dish: -Bai,

-Sawchair

Popular drink: Zu

NAGALAND

The food of Nagaland comprises of plain rice, cooked vegetables and meat of many different animals.

Naga tribe are non-vegetarian: Fish, dry fish, dogs, spiders, earthworm, pork, beef, crabs, cats, chicken and even elephants, restrictions are to female folk.

Nagas add lots of spices and chilies in their daily diet.

Some common recipes: axone,fermented bamboo shoots & soyabeans, anishi.

Some of the varieties of indigenous Naga drinks :

Dzutse, Zutho, Ruhi; generally preferred by both female & male folk.

SIKKIM

Rice is the chief food of the Sikkimese that is served with a range of traditional fermented foods

Vegetarian: Dals, fresh vegetables, bamboo shoots, wild flowers, mushrooms.

Non-vegetarian: Beef, pork and fish

Alcoholic drink ‘Tchang’ is very common.

SOME OF THE COMMON TRADITIONAL CUISINE:

Momo:

Chhurpi:

Thukpa

Sael Roti:

Tchang:

TRIPURA

Tripuri tribes are non-vegetarian

Staple diet consist of Rice, fish and dry fish, and meat(pork, chicken, mutton, beef, turtle, fish, crabs, prawns, frogs and dogs).

Almost all vegetables are boiled.

Some common recipes:

Godak:

Shukor bhorta:

Chakoi:

CONCLUSION