Cuisines of North East India (2024)

21/04/2023

Excited to explore the culinary delights of North Eastern India! 🍲🌶️
Here is a list of popular recipes from North Eastern India :👇

Axone (Fermented Soybean Curry): A traditional Naga dish made with fermented soybeans, often cooked with pork or smoked fish, and flavored with local spices.

Momos: Dumplings made with a thin dough filled with minced meat (such as pork, chicken, or beef) or vegetables, and usually served with a spicy dipping sauce. Momos are a popular snack in North Eastern India, especially in states like Sikkim and Arunachal Pradesh.

Eromba (Manipuri Fish Stew): A flavorful fish stew from Manipur made with fermented fish, local vegetables, and spices like mustard seeds, coriander, and cumin.

Smoked Pork Curry: A popular dish from Nagaland, made with smoked pork, spices, and vegetables like bamboo shoots or beans. It has a distinct smoky flavor and is often served with rice or bread.

Tungrymbai (Fermented Black Gram Curry): A traditional dish from Meghalaya made with fermented black gram, often cooked with pork or vegetables, and flavored with local spices like black sesame seeds and ginger.

Aloo Pitika (Assamese Mashed Potatoes): A simple yet flavorful dish from Assam made with mashed potatoes, onions, mustard oil, and spices like green chilies and coriander leaves.

Chikhvi (Mizoram Bamboo Shoot Curry): A popular dish from Mizoram made with fermented bamboo shoots, pork or fish, and spices like ginger, garlic, and chili. It has a unique tangy flavor and is usually served with rice.

Galho (Arunachal Pradesh Mixed Meat Rice): A traditional dish from Arunachal Pradesh made with mixed meats like pork, chicken, and fish, cooked with rice, local herbs, and spices. It is often served as a main meal and is considered a comfort food.

Zan (Tripura Fermented Rice Soup): A sour fermented rice soup from Tripura made with rice, vegetables, and spices like cumin, black pepper, and turmeric. It is often served as a digestive drink or a light meal.

Iromba (Meitei Fish Curry): A popular fish curry from Manipur made with fermented fish, spices, and local herbs like water spinach. It has a strong flavor and is usually served with rice.

These are just a few examples of the diverse and delicious cuisine of North Eastern India. The region is known for its unique flavors, use of local ingredients, and traditional cooking techniques, which make its recipes truly special.

18/04/2023

Hey foodies ! 🍲🍚

I had the most incredible culinary adventure in Northeast India recently, exploring the diverse cuisines of each state in this region, and I can't wait to share it with you all! 🌿🌶️🌽

In Nagaland, I savored the fiery flavors of Naga cuisine, including the mouthwatering Naga smoked pork, which was a perfect blend of tender meat and aromatic spices. The smoky and spicy flavors left me craving for more! 😋🔥

In Assam, I indulged in the rich and tangy fish curry known as "Masor Tenga," made with fermented bamboo shoot and tangy tomatoes. It was a burst of flavors in every bite, and I couldn't get enough of it! The use of local ingredients in Assamese cuisine was truly remarkable. 🐟🍅

In Meghalaya, I relished the iconic dish "Jadoh," which is a heavenly combination of fragrant rice, tender pieces of meat, and local spices. It was pure comfort food that warmed my heart and satisfied my soul! The simplicity and deliciousness of Meghalayan cuisine left me amazed. 🍚❤️

In Arunachal Pradesh, I tasted the unique flavors of "Pika Pila," a traditional dish made with fermented bamboo shoot, pork, and local herbs. The tangy and earthy flavors were truly distinctive and a gastronomic delight! 🐷🎍

In Manipur, I enjoyed the aromatic "Eromba," a tangy and spicy stew made with fish or meat, fermented fish, and local spices. The unique blend of flavors and the use of indigenous ingredients made it a memorable culinary experience! 🐟🌶️

In Mizoram, I relished the "Bai," a wholesome stew made with vegetables, meat, and local herbs, which was a delightful explosion of flavors in my mouth. The hearty and flavorful Mizoram cuisine left me craving for more! 🍲🍆

In Tripura, I tried the delectable "Muya Awandru," a dish made with tender bamboo shoots, lentils, and local spices, which had a perfect balance of flavors and textures. The innovative use of bamboo shoots in Tripuri cuisine was truly impressive! 🎋🌿

And not to forget the wide variety of local teas that I sampled, such as the aromatic Assam tea, the refreshing Manipuri black tea, and the unique flavors of Mizoram tea, which were a tea-lover's paradise! ☕🍃

The hospitality and warmth of the people of Northeast India made my culinary journey even more special. I am truly grateful for the opportunity to explore the rich and diverse cuisines of each state in this region, and I can't wait to go back for more food adventures! 🛫🌍🥘

Have you tried Northeast Indian cuisine? If not, I highly recommend adding it to your foodie bucket list and exploring the unique flavors and culinary heritage of each state in this region. Trust me, you won't be disappointed! 😍👌

28/10/2022

Cuisines of North East India is here to dispel the myths that surround Northeast Indian food—the cuisines of the frontier states of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim and Tripura. So we will start with the very items that, for most of us, define Indian food: oil and masala. Northeastern food will have none of it. Bland, but also hot; pungent, but also aromatic; healthy, but also fatty—these antithetical adjectives can all be used to describe a meal from the , which is incomplete without a steaming platter of rice and various green vegetables. Poultry (duck, geese, chicken), beef, pork and freshwater fish provide the protein, but the most defining aspect of northeastern cuisine is the minimal use of spice. A chilli or two (enough to spark the fire), ginger, garlic, occasionally sesame and a few local herbs are all it takes to get that distinctive flavour.
What we follows is an exploration of how state measures up on the culinary scale, as well as the signature dish you must try.

You will find dog meat and hornet larva on sale in a section of Kohima's Mao Market, but those are just a few of the ingredients that go into Naga cooking. The state is home to more than 15 tribes and each has its own style of cooking. Akhuni (fermented soy bean), for instance, is an important element for the Seema tribe, whereas the Lothas use bamboo shoot as an essential ingredient; and the Aos use anishi, made from dried yam leaves, to flavour their pork dishes.

In general, Nagas love poultry and fish—but they also relish their pork and beef. In fact, many Nagas rear animals to be slaughtered at feasts, and keep a stock of smoked and salted meat to be used through the year. The meat is first smoked over a large kitchen fire at home, and then it is fermented underground for longevity.

The simplicity of preparation and the use of freshly available herbs are what make cooking very . Often, the meat is just cut into large chunks, with only the most basic of condiments, such as ginger, garlic, mejenga seeds (similar to Sichuan pepper) and onions, used to add a kick to it. As a matter of fact, sometimes all that are used to enhance the taste of the meat are salt and .

Speaking of chillies, one can't discuss Naga food without mentioning the very spicy raja mirchi/Naga Mirchi. Widely acknowledged as one of the hottest chillies in the world, it's used in generous quantities (and sometimes as the main ingredient) in the food here. The chillies provide heat without the heavy masalas used in the plains.

🟥Dish to try: with anishi or smoked beef curry paired with steamed rice.

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Cuisines of North East India

21/04/2023

18/04/2023

28/10/2022

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