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Eastern states like West Bengal and Odisha are famous for their love of fish and rice. Mustard oil is the primary cooking medium, lending a sharp, pungent aroma to dishes. The region relies heavily on Panch Phoron , a traditional five-spice blend of fenugreek, nigella, cumin, black mustard, and fennel seeds. Eastern India is also the dessert capital of the country, renowned for milk-based sweets like rasgulla , sandesh , and mishti doi . Western India: From Arid Deserts to Coastal Bounty

Traditional cooking is being re-embraced:

Traditionally, the meal starts with something bitter (often a leaf or neem) to activate digestion, followed by the main courses. Dessert is eaten with the meal or at the very end. Water is usually drunk after the meal, not during, to aid digestion.