East Indian cuisine is a vibrant tapestry of flavors and traditions, encompassing the diverse culinary practices of states like West Bengal, Odisha, Assam, and Jharkhand. Known for its emphasis on rice, fish, and lentils, this cuisine features unique spices and ingredients, such as mustard oil, poppy seeds, and coconut. Dishes often highlight the freshness of local produce and the bounty of the sea, with specialties like macher jhol (fish curry), pakhala bhata (fermented rice), and pitha (rice cakes). The region is also famous for its sweets, particularly rasgulla and sandesh, showcasing the art of Bengali confectionery. Overall, East Indian cuisine reflects a rich cultural heritage, deeply intertwined with festivals and local customs.