Eastern India
Regional Background
Northern India
Regional Background
Comprising the regions of Kashmir, Punjab, Rajhastan and Uttar Pradesh. Flanked by the Himalayan mountains to the north and the Vindhya mountains to the south, this area supports a primarily rural population, although there are a number of major cities notably Delhi and Jaipur. In the last thousand years, this area has been subject to a number of invasions from neighbouring countries, all leaving their mark on the culinary and societal development of this region.
Cuisine characteristics
Given the importance of the coast to this region, its no surprise that fish is a staple. A typical East Indian meal may involve thali, daal, and a fish-based dish served with rice, often grown within the region. Whole seeds (never ground), such as fennel seeds, kalonji, cumin seeds and black pepper, are used for flavour. Mango chutney originated from this region, and is especially popular in Bengal, as did the popular jalfrezi dish.
- Bengali cuisine is typically simpler than northern Indian cooking, but equally flavourful because of the freshness of ingredients and use of less potent spices. Bengal curries tend to be sweet and succulent, flavoured with cinnamon, cardamom, nutmeg and mace.
- Bihari cuisine is predominantly vegetarian with innumerable rice dishes. Other staples include lentils, wheat flour and pickles. Mustard oil and ghee are common in cooking preparation.
- Oriya cuisine (from Orissa) is delicately spiced. Fish, crab and shrimp are popular. Cumin, mustard, fennel and fenugreek are used for vegetables and daals, while garam masala and turmeric are used for non-vegetarian dishes.
Typical ingredients include:
- fenugreek – the seed is most commonly used in pickles, curry powders and pastes, whereas the leaf is used fresh or dried to give a bitter taste and a strong distinctive smell.
- kalonji – a flowering plant indigenous to SE Asia, the seeds of this plant are called black onion seeds or black caraway seeds in England. It gives dishes a faintly bitter taste.
- fennel seeds – an aromatic and flavourful spice used throughout Indian cuisine. In the Orissa region, it is a key component of the spice blend – panch phoron – and in some parts of India it’s chewed as a mouth freshener.
- mustard seeds – often fried whole in hot oil until they ‘pop’, adding their sharp flavour into the oil.
Recipes from India