Rice and Beyond: 8 Uncommon Grains and Recipes from Eastern India a must try

Sarsoon Ki Saag with Bathua Paratha (Mustard Greens with Buckwheat Paratha): Explore the earthy flavors of sarsoon ki saag paired with nutty buckwheat parathas, a nutritious and unique combination from the eastern region.

Bhutte Ka Kees (Grated Corn Stir-Fry): Discover the sweet and savory delight of bhutte ka kees, a traditional dish made from grated corn and spices, often enjoyed in the monsoon season.

Santhal Cuisine’s Magic with Mandua (Finger Millet): Uncover the culinary secrets of the Santhal tribe with dishes like mandua ki roti and badi choora, showcasing the use of finger millet in Odia cuisine.

Chak Hao Kheer (Black Rice Pudding): Indulge in the rich and aromatic Chak Hao Kheer, a traditional dessert made from fragrant black rice, milk, and jaggery.

Kangsoi (Mixed Greens Stew): Delve into the flavors of Manipur with Kangsoi, a wholesome stew made from a variety of leafy greens, pulses, and fermented fish, creating a nutritious and unique dish.

Ragi Mudde (Finger Millet Dumplings): Experience the staple food of Karnataka with ragi mudde, dense and filling finger millet dumplings often served with sambar or chutney.

Kalaadi (Milk Cheese): Discover the versatility of kalaadi, a milk-based cheese often fried and enjoyed as a snack or incorporated into various dishes.

Ottu Shavige (Rice Noodles): Explore the world of rice noodles with Ottu Shavige, a traditional Karnataka dish made from rice flour, served with coconut chutney or a spicy curry.