Top 32 Eastern Indian Foods

Chingri Malai curry is a traditional curry originating from the Bengal region. It’s made with a base of coconut milk and prawns that are seasoned with garam masala spices and fried in ghee or mustard oil with onions, hot chili peppers, garlic-ginger paste, and turmeric. If desired, red chili powder, cinnamon, sugar, and cardamom can be added to the curry in order to further enrich the flavors. The dish is cooked until the gravy becomes thick and creamy, and it is then served hot, usually with rice on the side. It is believed that this curry made its way to Bengali kitchens through contact with Malaysian traders, hence the name. Nowadays, it’s prepared during weddings and similar festive events.Expand

Gobi manchurian is a traditional Indo-Chinese dish consisting of fried cauliflower (gobi) that’s tossed in a sweet and spicy sauce (manchurian). There are two versions of the dish – dry and in gravy. The dry version is often served as an appetizer or a bar snack with ketchup on the side as a dipping sauce, while the gravy version features a thick sauce made with cornstarch and it’s usually served as a main dish with rice on the side, either fried or steamed. The cauliflower florets are coated in batter and deep-fried until crisp. The batter often consists of water, flour, corn flour, red chili powder, and seasonings, while the sauce is made with a combination of garlic, ginger, onions, scallions, soy sauce, vinegar, oil, sugar, and chili peppers. Originally, the dish was created by the Chinese community in Kolkata during the time of the British Raj.Expand

Kheer or payasam is an ancient Indian dessert, a creamy rice pudding that is made in several versions across the country. It is a common dish at numerous Indian ceremonies, festivals, and celebrations, although it can be consumed any time of year. Kheer is made by boiling rice, wheat, or tapioca with milk and sugar, and it can be additionally flavored with dried fruits, nuts, cardamom, and saffron. It is believed that the dessert originated 2000 years ago in the Lord Jagannath Temple in Orissa. Originally, it was prepared as an offering to the gods, a practice that spread to other Hindi temples where the recipe was slightly changed. Today, it is said that a wedding is not fully blessed if kheer is not served at the wedding celebration, and the tradition is still being practiced by the newlyweds.Expand

Rasgulla is a traditional sweet that is usually served at the end of a meal, like many other Indian milk-based desserts. It is prepared from chhena paneer dumplings and semolina dough, cooked together in a sugary syrup. The origin of rasgulla is the subject of a heated debate, with West Bengal and Odisha both claiming to be the birthplace of the dessert. Bengalis claim that rasgulla was the byproduct of many culinary experiments in the state, while the people of Odisha claim that it was traditionally offered to Lord Jagannath for centuries. However, most food historians agree that the truth is somewhere in between. In recent years, both varieties got their own GI status in order to differentiate between the two. It's easy to differentiate them even without the GI status, as the Bengali version is more puffy and spongy than the Odisha version.Expand

Chicken kathi roll is a variety of kathi roll prepared with chicken as the key ingredient. It's a typical street food originating from Kolkata, consisting of flatbreads such as roti or paratha that are filled with marinated and sautéed chicken pieces. Each flatbread is first lined with an egg that's cracked on top of it before it's spread and cooked. The chicken is marinated in spices such as turmeric, chili powder, cumin, coriander, lemon juice, salt, and mustard oil. Once prepared, the stuffing is mixed with sliced onions, cucumbers, grated carrots, hot chili peppers, and coriander. Sauces such as tomato sauce and green chili sauce are also added to the mix, which is wrapped with a flatbread and served hot. If desired, serve chicken kathi rolls with a green chutney on the side. There is also a very similar variety of kathi roll called chicken kathi roll with egg, and the name speaks for itself.Expand

Roshmalai or ras malai is a popular Bengali and Indian dessert consisting of milk, sugar and cardamom-flavored paneer cheese known as chhana. Almonds, cashews, and saffron are often added to the dessert. Roshmalai is of Bengali origin, and is sometimes described as a rich cheesecake without a crust. The name of the dessert is a combination of two Bengali words, rosh, meaning sap, and Hindustani word malai, meaning cream. It is typically served chilled and garnished with cardamom seeds or dried fruits. This delicious dessert is most popular during the festivals such as Holi and Diwali. Spongy, tender, and aromatic, this Bengali classic is usually served at the end of a meal.Expand

Bihari kebab is a traditional Indian-Pakistani dish that's unique for its marinade, infused with mustard oil, dahi, poppy seeds, nutmeg, garam masala, and papaya paste. The dish is prepared with thinly sliced fillets, usually beef. It's marinated for a long time, then placed on wooden skewers and cooked on a grill. Once done, the chunks of meat are usually served on paratha or naan with chutneys, onions, and chili.Expand

Khaja is a traditional dessert consisting of flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy. After the preparation, khaja is sometimes soaked in sugar syrup, depending on the regional variation of the recipe. This tasty dessert is one of the key dishes at numerous North Indian wedding feasts. There are many regional varieties of khaja, so khajas from Silao and Rajgir are characterized by their puffiness, while khajas of the coastal part of Andhra Pradesh are dry on the exterior and filled with sugar syrup on the inside. All of the varieties should have a wafery texture and melt in the mouth. There is also a special variety of khaja called belgrami which is not so sweet and is made from milk solids, sugar, and ghee.Expand

Shorshe ilish is a traditional dish that employs ilish fish as its star ingredient. Sliced ilish is slowly simmered in a thick broth consisting of ground mustard seeds and green chili peppers, as well as mustard oil and other spices such as turmeric, cumin, and red chili powder. The variation of the dish may include the addition of milk or yogurt (doi). This hearty fish dish is usually served with steamed rice on the side.Expand

Sandesh is a traditional sweet originating from the Bengal region of the Indian subcontinent. It is typically served as a dessert and consists of milk, chhena or paneer, sugar, and flavorings such as cardamom and saffron. The small paneer balls are typically garnished with pistachios, almonds, or crushed pineapple. After spending some time in the refrigerator, well-chilled sandesh is ready to be served and consumed. Although sandesh is usually round in shape, it can also be shaped into elephants, fish, or conch shells.Expand

Jay Shree Tea & Industries Ltd. is one of India’s major tea producers, established on 27 October 1945 and today operating as part of the B. K. Birla group. The company owns tea estates across several important tea-growing regions, including Darjeeling, Assam, Dooars, Cachar, South India, and East Africa. Its portfolio is built around garden-origin teas, with a strong focus on Darjeeling, Assam, Nilgiri, green tea, white tea, and specialty blends. Jay Shree Tea is especially significant because it owns historic estates such as Puttabong, often described as one of the earliest tea gardens in Darjeeling. The company combines plantation, manufacturing, wholesale supply, export, and direct consumer sales through its online platform. Its teas are positioned around origin, estate identity, freshness, and quality control from garden to cup. Beyond traditional black teas, the brand also offers flavored teas, wellness blends, and gift packs for retail consumers. With decades of experience and a wide estate network, Jay Shree Tea remains an important name in Indian tea production and export.Expand

Makaibari Tea is a renowned tea producer located in the West Bengal, India, celebrated for its high-quality, organic teas. Established in 1859, Makaibari is the world's first tea factory and is recognized for its commitment to sustainable and eco-friendly farming practices. The company produces a variety of exquisite teas, including black, white, green, and oolong teas, all crafted using traditional methods. Makaibari's unique approach to tea cultivation integrates organic farming with biodynamic practices, ensuring the preservation of the environment while delivering superior flavor profiles. Known for its rich muscatel flavors and distinct aroma, Makaibari Tea offers a premium tea experience enjoyed by connoisseurs worldwide. In addition to producing top-tier teas, Makaibari is deeply involved in community welfare and supports local workers and their families. The brand’s ethos centers around environmental stewardship and ethical labor practices.Expand

Glenburn Fine Tea is a brand that offers high-quality teas produced on plantations located in Darjeeling, India, and Tinsukia, Assam. This brand is known for its tea production tradition, passed down through generations, and the teas they offer reflect the richness of flavors and unique characteristics of these regions. Glenburn Fine Tea focuses on producing premium black, green, and white teas, carefully selected and produced using ecological and sustainable farming practices. The plantations where the tea is grown are located at high altitudes, contributing to the specific taste that is mild, fruity, and aromatic. This brand provides tea enthusiasts with a unique experience through teas that are rich in flavor and have a wide range of aromas. Their teas often feature complex notes that range from subtle floral aromas to refreshing fruity tones.Expand

Goodricke Tea is a leading tea company based in India, renowned for its premium tea blends sourced from the lush estates of Darjeeling, Assam, and Dooars. With a rich history in tea production, Goodricke owns 29 tea gardens and factories across these regions, providing a wide range of black, green, organic, and white teas. The company prides itself on producing single-estate, high-quality teas, with a focus on sustainability and ethical sourcing. Their Darjeeling teas are particularly celebrated for their muscatel notes and exceptional quality, while their Assam and Dooars teas are known for their robust and malty flavors. Goodricke offers a variety of packaging options, from loose-leaf tea to convenient tea bags, ensuring there is something for every tea lover. Whether you're seeking a refined tea experience or a daily tea indulgence, Goodricke delivers an authentic and luxurious journey into the world of premium teas.Expand