East Bengali meals, which has a significant existence in West Bengal and Bangladesh, is far spicier than the West Bengali cuisine, and has a tendency to use significant amounts of chilli, and is probably the spiciest cuisines in India and the earth. Coupled with spicy dishes, a moderate side dish

Any presuppositions are turned on their head when Gujarati dhokla arrive with apple slices and an entourage of salad leaves, a mixture that actually works magnificently; and deep, dim venison cooked in mustard oil is paired using a decoratively scrunched-up paratha. Kashmiri lamb rogan josh, with th