About East Indian Cuisine 
East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal region. Apart from sweets, East India cuisine offers delights of /posta (poppy seeds).
East Indian cuisines employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular, being a particular specialty in Bengal and Orissa. 
Bangladeshi cuisine is very similar to East Indian cuisine. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.
Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia, Central Asia and Europe.
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