Eastern Indian Cuisine

The culinary heritage of eastern India brings together the states of West Bengal and Orrisa. Eight northeastern states—Sikkim, Manipur, Meghalaya, Assam, Arunachal Pradesh, Tripura, Mizoram, and Nagaland—also fall into this broad classification. The cuisine of these states is unique in its incorporation of herbs and Chinese ingredients. The culinary heritage of eastern India is rich in leafy greens, mustard, fish, and seafood. They also use milk to make chenna/paneer (a fresh white cheese) found in many desserts.