Cuisine of North East India

The spectacular land of North East India with its pristine beauty, simple folks and culture that is different from the rest of India has delectable delicacies that sets its apart from the rest of the country. Cuisine of the North East India includes rice as the staple food for many. Non-vegetarian dishes are of primary importance for the Nagas while Assam and Tripura dotes on fishes being close to Bengal. Cuisines of North East India has mouthwatering array of dishes that reflect the culture and eco resources of the region.

Assamese Cuisine

Assamese food comprises of rice and fish. Rice being the staple food, the Assamese have various cuisines prepared of rice. Milk, curd, jaggery or sugars are accompaniment with rice, puffed rice, komal chaul, chira and hurum. ‘Pitha’ is a delicacy made out of rice powder. Authentic Assamese dishes are generally bland as they are prepared with very little oil but are very delicious. Non-vegetarian dishes consist of fish delicacies and duck’s eggs also make sumptuous cuisines.

Arunachali Cuisine

People of Arunachal Pradesh prepare non-vegetarian dishes. Chinese food is favorite among the natives. Traditional north-east delicacies include mostly non-vegetarian meals. Apong a local drink made from rice or millet is very popular.

Manipuri Cuisine

Cuisines of the North East India include the delicious delectable dishes of Manipur. The traditional dining in banana leaves is an elaborate affair. Rice, meat and fishes make most of their dishes. Kabok, a traditional cuisine, made of rice and vegetables is more like the fried rice popular through out India. The Iromba, combination of fish, vegetables and bamboo shoots is served fermented.

Meghalayan Cuisine

The Meghalayan cuisine is rich in meat and rice. Pork being a delicacy there, Jadoh is an all time favorite. Chinese food is also prepared with great care as it is one of the cuisines favored by the local population. Kyat, the local brew made from rice, adds color to all the festive occasions. Shillong bars serve authentic Kyat.

Mizoram Cuisine

Mizos too are meat eaters and love to cook meat in the most nutritious manner with out much of spices and oil. Locally brewed wine is delicious while "Zu" a type of tea is popular.

Sikkimese Cuisine

The staple diet of the Sikkimese is rice. They are great lovers of Tibetian ‘Momos’ and ‘Thupkas’. 'Tchang', a local beer made of millet is served in bamboo mugs. Momos, Gya Thuk or Thukpa, Ningro with Churpi, Gundruk, Phagshapa and Sael Roti are traditional cuisines of Sikkim. Beef eating is also very common among them.

Tripuri Cuisine

Consisting of the Bengali community, people of Tripura love fish. Various cuisines of fish are prepared for any celebrations in Tripuri household.

Cuisines of North East India have delectable delicacies of all the eight states. Log on to northeastindia to taste the flavors of the North East region of India.