Delicious dishes from North-East India: India’s North-East region possesses a great culture and variety of people. The food in North-East India is diverse, with each state showcasing its special ingredients and flavours. The flavours and vibrant dishes are as unique as the people living in the northeastern part of India. North-eastern India offers a variety of dishes where you can utilize easy and flavorful fresh ingredients like bamboo shoots, axone, jadoh, etc. Northeast India consists of 7 states and the states have their unique cuisines. If you want to explore most of the tastier food of the northeastern, then here you get a lot of information about tasty dishes-
Xoru Maas: A traditional Assamese fish curry cooked with mustard paste, tomatoes, and various aromatic spices. It’s often served with steamed rice. The tanginess of the tomatoes, the heat from the green chillies, and the earthy undertones of the spices all contribute to the complexity of the dish.
Haah Mankho Kumura: Duck curry with ash gourd, seasoned with ginger, garlic, and green chillies. This dish is loved for its rich and hearty flavour. This Assamese dish translates to “Duck with Ash Gourd” in English. It is a flavorful and aromatic preparation that combines tender duck meat with ash gourd (also known as winter melon or white pumpkin).
Apong: Apong is a traditional rice beer brewed by the indigenous tribes of Arunachal Pradesh. Apong has a distinctively tangy and slightly sour taste, with a pleasant aroma that is reminiscent of the grains from which it is made.
Smoked Pork with Bamboo Shoots: A popular dish made by smoking pork with bamboo shoots and various local spices.
Doh Neiiong: Pork cooked with black sesame paste, ginger, garlic, and green chillies. Doh Neiiong is often prepared by marinating the pork with spices and sesame paste, then slow-cooking it until tender and flavorful.
Pumaloi: It is a traditional Meghalayan dessert made from sticky rice, coconut milk, and jaggery. Pumaloi can be eaten on its own or served as an accompaniment to various dishes, such as meat stews, curries, or pickles.
Naga Pork Curry: Spicy pork curry prepared with local ingredients like Raja Mirchi (king chilli), bamboo shoots, and ginger.
Axone: It is a fermented soybean dish often cooked with smoked pork or fish and flavoured with chilli peppers. Axone is not just a food item but also holds cultural significance among the Naga tribes and other communities in the region.
Eromba: A Manipuri stew made with boiled vegetables, fish, and bamboo shoots, seasoned with chilli and fermented fish paste. One of the key ingredients in Eromba is Ngari, a fermented fish paste that contributes to the dish’s distinct aroma and taste.
Singju: A refreshing salad made with finely chopped vegetables, herbs, and roasted grams, dressed with fermented fish or chilli paste. The salad is seasoned with a tangy and spicy dressing made from roasted chickpea powder (besan), mustard oil, green chillies, garlic, and sometimes fermented fish paste or tamarind juice.
Bai: A vegetarian dish made with various vegetables cooked in a mustard gravy. Pumpkins, bottle gourds, beans, potatoes, and leafy greens like mustard or spinach are among the vegetables that are frequently used in Bai.
Lentils, typically split red lentils, or toor dal, are cooked with the veggies, and the addition of bamboo shoots gives the meal a distinct earthy flavour.
Muya Awandru: Smoked and fermented fish cooked with local herbs and spices. The smoking method, which entails slowly cooking the pig over a wood fire until it becomes soft and infuses it with a smokey aroma, gives the meal its unique flavour.
Gundruk: Fermented leafy greens, usually made from mustard leaves or spinach, which are dried and then fermented. Gundruk is a popular accompaniment to meals in Sikkim and is used in soups and stews.
Sel Roti: A traditional Sikkimese fried bread made from rice flour, sugar, and milk. Sel Roti is often prepared during festivals and special occasions and is enjoyed as a snack or breakfast item.
These are just a few examples of the diverse and flavorful cuisines found in North-East India. Each state within the region has its culinary specialities, often influenced by local ingredients, climate, and cultural traditions.