|
The food of India's eastern quarter
varies
quite dramatically. The mountainous areas of
West Bengal and Sikkim have been heavily
influenced by Tibetan cuisine and you
will probably find delicious pork or chicken
dumplings - moo-moos and filling
noodle soups featuring strongly on your
menu. Further south, and reflecting the
East's long seaboard, fish comes in to its
own with mustard flavored freshwater fish - macher
jhol and malai (creamed prawns),
often in a coconut sauce. Fish can be found
simmered in sauces or yogurt, steamed in
banana leaves, or baked in coconut shells.
|
