East Indian cuisine focuses on simple ingredients and quick preparation. Like other regional Indian cuisines, dishes are typically very spicy with strong aromas. Because East India receives more rainfall than other parts of the country, rice is an important agricultural staple. This region is home to a mixture of vegetarians and non-vegetarians, so its cuisine offers dishes to suit a variety of tastes and dietary preferences. Because East Indians rarely use ghee, or clarified butter, in cooking, the cuisine of East India tends to be healthier than dishes found in other regions.
Mustard Oil
Instead of ghee, East Indians prefer cooking with mustard oil, which is made by pressing mustard seeds to extract the oils. Mustard oil has a nutty taste and a pungent aroma. This oil is low in saturated fats that contribute to high cholesterol and heart disease. It contains oleic acid, which may reduce high-density lipoproteins, the components of cholesterol that can cause fatty deposits in your arteries. This oil may also possess antioxidant properties, and may help prevent cellular damage caused by free radical molecules.
Lentils
Lentils are staples of East Indian cuisine, and frequently are used as ingredients in vegetarian dishes such as cholar dal and tauk dal, according to the Indian Food Forever website. Lentils are an abundant source of dietary fiber, which may help regulate blood sugar and cholesterol levels. Dietary fiber also aids in the efficient elimination of waste from the body. Lentils are also a source of lean protein, which your body uses for energy and cell production.
Fish
Fish is a common ingredient in non-vegetarian Indian dishes, particularly in East India, according to Ruta Kahate, author of "5 Spices, 50 Dishes." Fish are typically lower in saturated fats than meats like pork and beef. Fish are also rich sources of omega-3 fatty acids, which may help reduce blood cholesterol levels and protect your heart against disease. Macher Jhol, or fish curry, is eaten throughout East India.
References
- "Gourmet Mustards"; Helene Sawyer and Cheryl Long; 2002
- Indian Food Forever: East indian Vegetarian Recipes
- "Prescription for Nutritional Healing"; James F. Balch, M.D. and Phyllis A. Balch, C.N.C.; 1997
- "5 Spices, 50 Dishes"; Ruta Kahate; 2007
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