Food pattern of East India & North East India: 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

1. FOOD PATTERN OF EAST INDIA
&
NORTH-EAST INDIA
SUPTA SARKAR
CHSCAU-75
3rd Yr. [II Sem.]

2. CONTENT

INTRODUCTION

FOOD PATTERN OF EAST INDIA:
-WEST BENGAL
-BIHAR
-JHARKHAND
-ORISSA

3. 
FOOD PATTERN OF NORTH-EAST INDIA:
-ARUNACHAL PRADESH
-ASSAM
-MANIPUR
-MEGHALAYA
-MIZORAM
-NAGALAND
-SIKKIM
-TRIPURA

CONCLUSION

4. INTRODUCTION

5. EAST INDIA

6. 
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.

7. 
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.

8. 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.

9. 
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

10. 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.

11. SOME POPULAR TRADITIONAL
CUISINES:

Khichdi

Sattu

Ghugni

Litti

12. 
Korma

Pittha

Bihari kebab

Chiwra

13. 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

14.  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.

15. SOME OF THE RECIPES OF JHARKHAND:

Thekua


Mitha Khaza

Sabji Jhingni
Til Barfi

16. 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.


17. 
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.


18. NORTH-EAST INDIA

19. 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.

20. 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.

21. 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.

22. 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.


23. 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.

24. Non- Vegetarian Items:
 Chicken, pigeon, duck and fish is most common.
 Pork and beef is als common in some tribes.
 Hukoti
Tea:

25. 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.

26. SOME OF THE POPULAR DISHES:

Eromba

Chamthong

Singju

Morok metpa

27. 
Kang-hou


Paknam

Nga-thongba
Ooti

28. 
Chagem
pomba

Alu kangmet

A-nganba

Sana thongba

29. 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.

30. 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.

31. 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.


32. 
Popular dish:
-Bai,
-Sawchair

Popular drink: Zu

33. 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.

34. 
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.

35. 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.

36. SOME OF THE COMMON TRADITIONAL CUISINE:

Momo:


Chhurpi:
Thukpa

37. 
Sael Roti:

Tchang:

38. 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.

39. Some common recipes:

Godak:

Shukor bhorta:

Chakoi:

40. CONCLUSION