Food pattern of East & North East india


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Food pattern of East India & North East India:

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Food pattern of East & North East india

  5. 5. EAST INDIA
  6. 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. 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. 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. 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. 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. 11. SOME POPULAR TRADITIONAL CUISINES:  Khichdi  Sattu  Ghugni  Litti
  12. 12.  Korma  Pittha  Bihari kebab  Chiwra
  13. 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. 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. 15. SOME OF THE RECIPES OF JHARKHAND:  Thekua   Mitha Khaza  Sabji Jhingni Til Barfi
  16. 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. 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. 
  19. 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. 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. 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. 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. 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. 24. Non- Vegetarian Items:  Chicken, pigeon, duck and fish is most common.  Pork and beef is als common in some tribes.  Hukoti Tea:
  25. 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. 26. SOME OF THE POPULAR DISHES:  Eromba  Chamthong  Singju  Morok metpa
  27. 27.  Kang-hou   Paknam  Nga-thongba Ooti
  28. 28.  Chagem pomba  Alu kangmet  A-nganba  Sana thongba
  29. 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. 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. 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. 32.  Popular dish: -Bai, -Sawchair  Popular drink: Zu
  33. 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. 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. 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. 36. SOME OF THE COMMON TRADITIONAL CUISINE:  Momo:   Chhurpi: Thukpa
  37. 37.  Sael Roti:  Tchang:
  38. 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. 39. Some common recipes:  Godak:  Shukor bhorta:  Chakoi:
  40. 40. CONCLUSION