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FOOD PATTERN OF EAST INDIA
&
NORTH-EAST INDIA

SUPTA SARKAR
CHSCAU-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



Sattu



Ghugni



Litti


Korma



Pittha



Bihari kebab



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





Mitha Khaza



Sabji Jhingni

Til Barfi
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



Chamthong



Singju



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
Food pattern of East & North East india

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Food pattern of East & North East india

  • 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
  • 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.
  • 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. 
  • 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
  • 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. 
  • 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
  • 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.