EAST INDIAN CUISINE

East Indian cuisine is famous for its desserts, especially
sweets such as rasagolla, chumchum, sandesh, rasabali,
chhena poda, chhena gaja, and kheeri. Many of the sweet
dishes now popular in Northern India initially originated in
the Bengal region. Apart from sweets, East India cuisine
offers delights of posta (poppy seeds).

East Indian cuisines employ thickening agents such as
cashew or poppy seed paste. Milk-based sweets are also
very popular, being a particular specialty in Bengal and
Orissa. Bangladeshi cuisine is very similar to East Indian
cuisine. Fish and seafood are very popular in the coastal
states of Orissa and West Bengal.