Menu: An East Indian Feast
- Samosas (Fried Potato-Filled Pastries)
- Chingudi Chhecha (Odisha-Style Shrimp Curry)
- Ghanta Tarkari (Mixed Vegetable Coconut Curry)
- Indian Lime Rice
- White Rice
- Aamba Khatta (Sweet and Sour Mango Pickle)
- Nimbu Ka Achar (Spicy Lemon Pickle)
- Paratha (Indian Layered Flatbraed)
- Sevaya Kheer (Vermicelli Milk Pudding)
- Sandesh (Bengali Milk Sweets)
More About This Menu
- Prepare the dough and filling for the samosas ahead of time, then assemble and fry them just before you plan to serve them. Tangy tamarind chutney and herbaceous coconut-cilantro chutney make perfect accompaniments.
- Make the paratha the day before, and warm it in a low oven before serving.
- The mango pickle can be made several days ahead; its flavor will only improve as it sits. Tart, green mangoes are a must—for where to find them and other hard-to-source ingredients, see our Indian pantry guide »
- Eastern India is known for its mishti, milk-based sweets made with the sugar of date palms, which thrive in the tropical climate. For more dessert ideas, see our gallery of Indian sweets »
- For more Indian recipes, stories, and travel tips—including guides and photo galleries specific to the East—check out the extended digital version of our August/September 2014 India special issue.