Indian cooking derives from a 5000-year-old timeline, during which culture has changed, geographical boundaries have changed significantly leading to confusing terms such as sub-continental cuisine while other parts of a region want a separate culinary identity. Indian Cooking has however evolved significantly over time and the varying influences brought into the country by the various rulers and travelers, it has not lost its original identity, rather become richer with the assimilation of the myriad influences. This is very apparent in some of the unique regional cuisines.
Most east Indians have an innate bond with anything sweet. The eastern region of India is famous for some of the most popular sweets. They offer a large variety of sweets that are an absolute delight for anyone with a sweet tooth. Rice dominates the main meals and the oil used in cooking is usually mustard oil. Some very popular dishes are momos, jhaal muri, macherjhol (fish curry), thukpa (soup preparation) and anything related to fish! The desserts are a must have if you visit the eastern regions of India.
Most east Indians have an innate bond with anything sweet. The eastern region of India is famous for some of the most popular sweets. They offer a large variety of sweets that are an absolute delight for anyone with a sweet tooth. Rice dominates the main meals and the oil used in cooking is usually mustard oil. Some very popular dishes are momos, jhaal muri, macherjhol (fish curry), thukpa (soup preparation) and anything related to fish! The desserts are a must have if you visit the eastern regions of India.
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