East Indian Dishes are mainly served with either boiled rice or with aps (bhakri). Rice is at times presented in a variety of preparations called pullaos or arros. For feastive occasions this is substitued by fugyas, wadds, polias, chatiaps and sannas.
In curries, Bombay Duck or Bobil is a great favourite.
Khudi, Moile, Sambarin, Fritath, Temprath, Gizad, Tambrinath, Sak-Sak, Tirfuri, Kald, Baffath, Indal, Salpatel, and others…have their own distinctive tastes.
Duck:
Mutton:
Mutton Friethad, Mutton Stew
Chicken:
Chicken Curry, Chicken Khudi, Chicken Roast, Stuffed Chicken Roast
Pork :
Pigling Roast, Tamrial, Sarpottal, Vindaloo
Fish
Stuffed Pomfret, Vindaloo Fish Fry, Fish Moile, Fish Kujit, Dry Bombil Vindaloo, Prawns Atwan, Lonvas, Kolim, Zavla-Vanga,
Rice:
Arroz Fugath (Weddng Rice)
Pickle:
Wedding Pickle (Carrot & Papaya)
Fillers:
Potato Chops, Pan Rolls, Patties, Cutlets, Tongue Roast
Breads:
Hand Breads-`Aapas’, Chitaps,Varias,Fugias
Sweets:
Letri, Gavla, Atola, Pancakes, Doughnuts, Umbers, Banana Fritters
Wine and Liquor have always played an important role in the diet of the East Indians. Socially, liquor plays an important role in the sad or joyous celebrations, and no function is considered complete without it being served.
Toddy:
Toddy is a mild sweet liquor obtained by tapping the (Tadh) palm tree, Caryota urens, Arrack from Cocos nucufera was drunk at mid morning to fortify the strength of the farm and plantation workers against fatigue.
Country Liquor:
Liquor is distilled with skill and in different strengths, the most popular one being Khimad a spiced and sweetened liquor the base being coconut liquor. Liquor is normally heated in earthen ware jars with narrow necks and served hot in small earthen cups known as cheuvnies.
Wines:
Currant wine, beetroot wine, ginger wine, rice wine