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.
Few of the recipes are as below:
Mutton Khuddi, Mutton Stew, Lonvas (Mutton & Pumpkin)
Beef Stew, Tongue Moile
Stuffed Chicken, Chicken Curry, Chicken Khuddi
Sarpatel, Indal (Vindaloo), Sausages, Tamrial
Bombil (Bombay Duck) Chutney, Zavla Vanga, Bombil Atwan
Fish Moile, Fish Kujit, Prawns Atwan, Chinchowni, Lonvas
Stuffed Pomfret, Bombil (Bombay Duck) Fry
Arroz Fugath (Weddng Rice)
Wedding Pickle (Carrot & Papaya), Mango Chutney, Dry Fish Pickle
Potato Chops, Pan Rolls, Patties, Cutlets, Tongue Roast
Aapas (Hand Breads), Fugias, Orias, Chittaps
Regular Sweets : Atola, Sanna,Umber, Banana Fritters, Chatch (Sweet potatoes), Pithiche Laroo
Christmas Sweets: Christmas Cake, Navries, Marzipan, Kulkul, Rekeajao, Thali Sweet, Boros, Rose de Coque, Date Roll, Doghtnut, Snowballs, Chocolate Walnut Fudge, Milk Cream, Jujups.
Lent & Easter Sweets: Pancakes, Easter Eggs
Cakes: Cucumber Cake, Fruit Cake