The east cooks in mustard oil and the five-spice panch phoron, prizes freshwater fish and bitter greens, and built the subcontinent’s greatest tradition of milk sweets. From Bengal’s delicate fish curries and sandesh to Assam’s sour-bright khar and tenga and the smoky food of the Northeast, this is a cuisine of subtlety and balance.
Every recipe
17 recipes in this region.
