Introduction
The foods of Northeast India is a unique fusion of delectable foods with regional variations and international influences. Nearly all of the states in north-east India have similar cuisines, which lean more toward meat-based dishes. People love non-vegetarian food so much that they add it to vegetarian dishes even when they aren’t vegetarian. While some foods are hot, others are bland. North-East India’s many states each have their own distinct cuisine cultures.
What is the specialty of North East?
The most abundant biodiversity is found in the stunning northeastern states of India. Along with the seven sister states of northeast India, Sikkim is endowed with majestic mountains and hills, wonderful rivers, stunning waterfalls, and an abundance of other natural wonders that are worth exploring.
How to Reach North East India?
By Air
Direct flights from many Indian cities to Assam, Manipur, Nagaland, and Tripura are available. Guwahati, the only major city in the region, acts as the entry point for the other northeastern states. There are both direct and indirect flights to Guwahati from many Indian cities. Flights to Dimapur, Silchar, Aizawl, Agartala, Tezpur, Jorhat, and Dibrugarh can be taken from Guwahati. Since there isn’t an airport in every state, the only way to communicate after arriving anywhere is by road. Additionally, Aizwal and Naharlagun have helicopter services available.
By Road
To get to northeast India and see the spectacular beauty of the region, most people choose road travel.
By Bus
From the state of West Bengal, buses travel to Guwahati in the northeast. You can disembark in Guwahati and join an ASTC bus bound for another Northeast Indian state from Paltan Bazar. Volvo and other privately operated buses are widely used in the northeastern states.
What is the main food of Northeast India?
Here, rice is the main staple cuisine, which is typically eaten with seasonal vegetables, fish, and meat that has been lightly fried in strong mustard oil. Fish is typically caught in freshwater, and among the most well-liked dishes in the area is masor tenga, or sour fish.
What is the famous food of Northeast India?
Numerous creams, sauces, and meats are used to prepare North Indian dishes. The foods of Northeast India still contain a tonne of spices that give every dish tonnes of flavor and depth, despite being less spicy. Aloo gobi is made by combining gravy or curry with either fried potatoes, cauliflower, or both.
10 Famous Foods of Northeast India
Are you a foodie? What does that mean, you ask? Well, for many of us, traveling to a new place entails more than just taking in the views and landscapes. It involves integrating oneself fully into the location’s distinct culture and heritage. And what better way to learn about civilizations than by tasting the foods of Northeast India?
1. Fish Tenga
Belong to: Assam
If we talk about foods of Northeast India, there are many different fish species that can be found in Assam. With great zeal, they consume fish of all sizes. People use their nets to catch fish from neighboring ponds and lakes. Even at their homes, people have their fisheries. A tart fish dish is fish tenga.
Tenga is a sour word. Large pieces of fish and OuTenga, which is Assamese meaning elephant apple and gives the meal its tangy flavor, are used to produce this tart dish. Various spices are added based on personal preference. Black mustard, however, gives the meal a noticeable flavor boost. The fish is cooked in Outenga sauce after being first fried in mustard oil. It is eaten alongside white rice.
2. Sanpiau
Belong to: Mizoram
This is also the famous foods of Northeast India The Sanpiau is a delicacy that is a staple of Mizoram cuisine and reflects the region’s rich cultural heritage. Every Mizoram household regularly prepares this delicious snack, which is also offered for sale on the street. Coriander paste, onion, black pepper, sour fish sauce, and rice powder are the key components of the cuisine. It is regarded as a very nutritious snack. It is a dish for vegetarians. However, egg savory is also cooked on occasion. The recipe remains essentially the same but now includes scrambled eggs.
3. Iromba
Belong to: Manipur
Iromba is a traditional Meitei dish from Manipur. It is a nutritious dish made from fermented fish. Because the fish is initially fermented, it has a strong pungent flavor. Mashed potatoes, green leaves, and red chilies make up the remaining ingredients. Very little oil is used in the preparation of the dish. As a side dish with a main course meal, this dish is a staple of Manipuri cuisine. It is frequently eaten as a snack as well. The food tastes wonderful in contrast to the strong fragrance.
4. Jadoh
Belong to: Meghalaya
Meghalaya’s national dish is jadoh. It is largely a traditional delicacy of the Meghalayan Khasi tribe. It is a delicious pork and rice meal that must be served at every celebration and significant ceremony in a Khasi home. Onion, ginger, turmeric, salt, pepper, coriander, and bay leaves are among the additional components. Oil is used sparingly during preparation. Although the meal resembles Biryani in appearance, it tastes very different. This meal has a flavorful, fragrant richness, must try this the foods of Northeast India.
5. Bhangui
Belong to: West Bengal
The well-known sticky rice dish is made using the savory gobinda bhog rice, which is also used in West Bengal.After being wrapped in banana leaves, the rice is sun-dried before being boiled with ginger, garlic, and onions. Any fish or meat meal, notably the pork-based when mosdeng from Tripura, goes well with Bangui.
6. Chikhvi
Belong to: Tripura
A delicious treat from Tripura to swoon over is chikhvi. Pork and bamboo shoots are the dish’s key ingredients. Smoothly sliced pork is prepared with stir-fried bamboo shoots. The amount of spice and smoke is just right. Every bite of the perfectly cooked pork has a hint of wetness. If you ever find yourself in the state of Tripura, do not pass up the opportunity to satisfy your palate with a platter of Chikhvi. The dish is prepared using only fresh herbs and spices that are produced nearby. Typically, chikhvi is eaten for lunch and dinner with steamed rice.
7. Pukhlein
Belong to: Meghalaya
A typical Meghalayan meal called pukhlein is made using rice flour. Although it can also be a famous food of Northeast India, Meghalaya is where it originated. The meal is well-liked for its delectable taste. Rice flour, cane sugar, and refined oil make up the majority of the ingredients. First, a batter made of rice flour, cane sugar, and refined oil is deep fried. The food is light and fluffy in texture. This is eaten as a snack for breakfast and in the evening with a cup of tea that is brewing. Additionally, it is made when there are celebrations.
8. Smoked Pork Curry
Belong to: Nagaland
In Nagaland, naga pig curry is arguably one of India’s most delicious non-vegetarian dishes. A very spicy curry is used to cook the succulent smoked pork. Bamboo shoots and bhoot jholokia are added to make it flavourful and filling.Curry is frequently served with steamed rice. This excellent curry has been added to the menus of many restaurants all around the world. All non-vegetarians ought to give it a try!
9. Ngatok
Belong to: Arunachal Pradesh
The usage of hot stones in Ngatok’s cooking distinguishes it from other cuisines. Before being put into the flesh, the stones are heated. The dish frequently calls for ginger, garlic, local peppers, coriander, basil leaves, and chillies. Before the meat is cooked on heated stones, it is marinated in these spices.The meat and stones are both cooked for 20 to 30 minutes while being wrapped in leaves. The Ngatok comes with rice. This makes ngatok, or “stone-fried beef,” one of Arunachal Pradesh’s most well-known and intriguing food of Northeast India.
10. Mui Borok And Chuwarak
Belong to: Tripura
Tripura’s national dish is mui borok. Berma serves as the dish’s primary component. The primary component in practically all Tripuran dishes is berma, a dry, fermented fish. Cooking this dish involves using regional herbs and spices. It is extremely healthful because no oil is used in its preparation. The indigenous alcoholic beverage of Tripura is called chuwarrak, and it is very popular there. It is made with exotic-tasting jackfruit, pineapple, and Mami rice. Chuwarak is typically served alongside MuiBorok. Watch more: dishes in northern India
Conclusion
The cuisine of the North-East of India is a unique fusion of delectable foods with regional variations and international influences. Nearly all of the states in North-East India have similar cuisines, which learn more toward meat-based dishes. People love non-vegetarian food so much that they add it to vegetarian dishes even when they are not vegetarian. While some foods are hot, others are bland. Visit these states to taste the foods of Northeast India.
The cuisine of the North-East of India is a unique fusion of delectable foods with regional variations and international influences. Nearly all of the states in North-East India have similar cuisines, which learn more toward meat-based dishes. People love non-vegetarian food so much that they add it to vegetarian dishes even when they are not vegetarian. While some foods are hot, others are bland. Visit these states to taste the foods of Northeast India.