100 words paragraph on culture and tradition of east india
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The majority of the population of East India is Hindu with Muslim, Christian, Buddhist and Sikhminorities. The Muslims constitute a very large minority in Bengal with 25% of the population and 17% in Bihar. Hindus form 94% of total population of Odisha. Christians are the largest minority in Odisha.
Durga, Jagannath and Shiva are particularly popular Hindu deities in this region. Durga & Kali are patron deities of Bengal and Mithila whereasJagannath or Vishnu is patron god among Odia people. Shiva is popular in all areas of eastern states.
Among tribals of the region Hinduism is the dominant religion. Some tribals also follow their indigenous religions (Sarana). There are several places of pilgrimage for Hinduism. Puri in Odisha is one of the four holy City/Dham of Hindu religion and particularly known for Rath Yatra festival. Bhubaneswaris considered to be the "City of Temples".Konark houses an old sun temple.
Bihar Sharif is an important pilgrimage centre for Muslims all over Bihar.
In Bihar Village Harinagar Bajrang Bali temple is very famous for Hindu people.
Dakshineswar Kali Temple is a famous historical Kali temple in West Bengal. Kalighat Kali temple in Kolkata is the most important of all Shakti Peethasin India. Belur Math in Kolkata is the headquarters of the Ramkrishna Mission founded by Swami Vivekananda. In Bihar, Gaya is known for temple for salvation of ancestors. Other places are Sultanganj in Bhagalpur and Vaidyanath Jyotirlinga in Deoghar, Jharkhand. Bodh Gaya is the city sacred toBuddhism. There are also other cities sacred to Jains in Bihar and Jharkhand.
Cuisine[edit]West Bengal
Bengali cuisine is a culinary style originating in Bengal which is now divided between the Indian state of West Bengal and today'sBangladesh. Other regions, such as Tripura, and the Barak Valley region of Assam (in India) including some parts of Odisha, Jharkhandand Bihar also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts. It also has the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern service à la russe style of French cuisine, with food served course-wise rather than all at once.
Bengali food has inherited a large number of influences, both foreign and pan-Indian, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the early thirteenth century onwards, and was then governed by the British for two centuries (1757–1947).
Odisha
Oriya cuisine refers to the cooking of the eastern Indian state of Odisha. Foods from this area