Cuisines of North East India: A Culinary Adventure

North East India is a region blessed with diverse ethnic groups, and this diversity is reflected in its cuisine. The eight states each have their own distinct culinary traditions, drawing from their local ingredients, tribal heritage, and varying climates. The cuisines of North East India are characterised by simplicity, minimal use of spices, and the use of fresh, organic ingredients like bamboo shoots, fish, rice, and a variety of meats.

In this blog, we will explore the fascinating range of dishes that make up the culinary tapestry of North East India, the special ingredients used, and what makes each state’s food unique.

1. Assam: A Blend of Rich Flavors

Assamese cuisine is deeply influenced by the Brahmaputra River and the fertile plains surrounding it. Rice, fish, and lentils form the backbone of Assamese food, with a focus on simple, less spicy preparations that enhance the natural flavors of the ingredients.

  • Masor Tenga: A tangy fish curry made with the freshest river fish, Masor Tenga is Assam’s signature dish. It is usually prepared with tomatoes, lemon, or thekera (a local souring agent), giving it a light, refreshing flavor perfect for the humid Assamese climate.
  • Khar: A unique dish made from raw papaya, pulses, and the special ingredient khar, which is filtered water through sun-dried banana peel ash. Khar is both a dish and an ingredient, offering a smoky and slightly bitter taste that is a hallmark of Assamese cuisine.
  • Pitika: Pitika refers to mashed vegetables or fish, with aloo pitika (mashed potatoes) being the most common. The mashed ingredients are often flavored with mustard oil, green chilies, and onions, making it a comfort food in Assamese households.
  • Pithas: Assamese pithas are rice-based snacks or sweets, prepared during festivals like Bihu. These can be steamed or fried and are stuffed with coconut, sesame seeds, or jaggery, representing the traditional flavors of the region.

2. Nagaland: A Carnivore’s Paradise

Naga cuisine is known for its love of meat and its bold, smoky, and spicy flavors. It is a carnivore’s delight, with pork being a favorite meat. The use of fermented ingredients and bamboo shoots adds a distinct flavor to Naga dishes.

  • Smoked Pork with Bamboo Shoot: This dish is an absolute must-try for meat lovers. Pork is smoked over a fire or sun-dried and then cooked with bamboo shoots, which impart a tangy, crunchy texture. The dish is typically spiced with naga chilies, known as one of the hottest chilies in the world, giving it a fiery kick.
  • Akibeye: Akibeye is a stew made with colocasia (taro) and mustard leaves. This dish is simple yet flavorful, showcasing the Nagas’ minimalistic approach to cooking with fresh, seasonal ingredients.
  • Axone (Fermented Soybean): Axone is a fermented soybean paste that adds a pungent, rich flavor to various Naga dishes, especially pork. It is an essential ingredient in many traditional Naga preparations and is beloved for its strong, savory taste.
  • Galho: A healthy one-pot meal of rice and vegetables, Galho is similar to a porridge. It’s sometimes made with smoked meat and flavored with fermented bamboo shoots or axone, providing a wholesome, nutritious meal that’s popular across Nagaland.

3. Manipur: A Balance of Flavors

Manipur’s cuisine is light, refreshing, and balances a variety of flavors, from tangy to mildly spicy. Rice forms the staple of Manipur’s diet, along with fresh vegetables, fermented fish, and herbs. Manipuri cuisine is often flavored with indigenous ingredients that are difficult to find elsewhere in India.

  • Eromba: This popular dish is made by boiling and mashing vegetables, usually potatoes or beans, with fermented fish called ngari. Eromba is typically served with rice and garnished with red chili flakes, making it a tangy, savory dish.
  • Nga Thongba: A traditional fish curry, Nga Thongba is made with fresh water fish cooked with mild spices and herbs. It is one of the main dishes in any Manipuri feast and is known for its light yet flavorful taste.
  • Chak Hao Kheer: A unique dessert made from black rice, also known as chak hao, Chak Hao Kheer is a sweet dish that is both nutritious and flavorful. The sticky black rice is cooked with milk and sugar, resulting in a rich, creamy texture. The rice has a nutty flavor, making this dessert truly special.
  • Singju: Singju is a popular Manipuri salad made from seasonal vegetables, lotus stems, and herbs. It’s often mixed with fermented fish, giving it a unique, slightly pungent flavor. The salad is seasoned with spicy red chili flakes and sometimes garnished with roasted sesame seeds.

 

4. Meghalaya: Simplicity and Freshness

The cuisine of Meghalaya is predominantly non-vegetarian and is deeply rooted in the tribal traditions of the Khasi, Jaintia, and Garo communities. The food is simple, with an emphasis on natural ingredients and fresh herbs. Pork and beef are commonly consumed, and rice remains the staple grain.

  • Jadoh: Jadoh is a rice-based dish that is most commonly associated with the Khasi community. It is a flavorful dish made with rice and pork, often cooked in pork blood, which gives it a rich, hearty taste. Sometimes, it’s made with chicken or fish for variation.
  • Dohneiiong: A pork curry cooked with black sesame seeds, Dohneiiong is a favorite among the Khasi people. The sesame seeds give the curry a nutty, aromatic flavor, while the pork is tender and juicy.
  • Tungrymbai: A fermented soybean dish, Tungrymbai is a flavorful side dish served with rice. It is cooked with pork, ginger, onions, and garlic, making it a rich and savory accompaniment to a meal.
  • Pukhlein: This is a traditional snack made from rice flour and jaggery, deep-fried to make a crispy, sweet treat. It is often enjoyed during festivals and special occasions.

5. Mizoram: A Fusion of Flavors

Mizo cuisine is a harmonious blend of local ingredients and simple cooking techniques. The food in Mizoram is light, mildly flavored, and usually cooked in bamboo or over an open fire. Vegetables, rice, and meat are the cornerstones of Mizo food, with very little oil or heavy spices used.

  • Bai: Bai is a quintessential Mizo dish made by boiling vegetables with bamboo shoots and pork. The dish is simple yet packed with flavor, with the freshness of the vegetables standing out. Bai is usually served with steamed rice.
  • Sawhchiar: Sawhchiar is a type of rice porridge made with meat, usually chicken or pork. This comforting dish is hearty and filling, often eaten during festivals and celebrations.
  • Vawksa Rep: This is a smoked pork dish that is a Mizo favorite. The pork is smoked until it is tender and juicy, then cooked with bamboo shoots or leafy greens. The smoky flavor of the pork is the highlight of this dish.
  • Chhum Han: A popular vegetarian dish, Chhum Han is made with a mix of steamed vegetables like spinach, cabbage, and bamboo shoots. It’s a light, nutritious dish that pairs well with rice.

6. Arunachal Pradesh: Tribal Traditions and Exotic Flavors

Arunachal Pradesh is home to several tribes, and the cuisine reflects this diversity. The food here is heavily influenced by Tibetan and tribal cooking styles, with fermented foods, bamboo shoots, and meats playing a significant role.

  • Thukpa: A noodle soup that originated in Tibet, Thukpa is popular in Arunachal Pradesh, especially in the colder regions. It’s made with meat, vegetables, and hand-pulled noodles in a clear broth, offering warmth and comfort.
  • Apong: Apong is a local rice beer brewed by the tribal communities in Arunachal Pradesh. It is a staple drink during festivals and gatherings and has a slightly sour taste. Apong is central to the social and cultural life of the tribes in Arunachal Pradesh.
  • Pika Pila: A traditional pickle made by the Apatani tribe, Pika Pila is prepared with bamboo shoots, pork fat, and local spices. It is known for its fiery flavor and is a popular condiment in many households.
  • Bamboo Shoot Curry: Bamboo shoots are a key ingredient in Arunachal cuisine, often cooked with meat or fish to create a tangy and flavorful curry. This dish showcases the local produce and is widely loved for its fresh taste.

7. Sikkim: A Taste of Tibet

Sikkim’s cuisine is heavily influenced by Tibetan, Nepali, and Bhutanese culinary traditions. The state’s food reflects its hilly terrain and cold climate, with hearty soups, steamed dumplings, and fermented foods making up the bulk of the diet.

  • Momos: Momos are steamed dumplings filled with vegetables or meat (usually pork or chicken) and are the most popular street food in Sikkim. These bite-sized delights are typically served with a spicy dipping sauce made from chili, garlic, and tomatoes.
  • Thenthuk: Thenthuk is a Tibetan-style noodle soup made with hand-pulled wheat noodles, meat, and leafy greens. It’s a warm, hearty dish often enjoyed in the colder months.
  • Phagshapa: This is a traditional dish made with strips of pork fat cooked with radishes and dried chilies. The dish is simple yet flavorful, and it’s a staple in many Sikkimese households.
  • Chhurpi: A fermented cheese made from yak or cow milk, Chhurpi is often used in soups, pickles, or eaten as a chewy snack. It’s popular in both soft and hard forms and is unique to the Himalayan region.

8. Tripura: A Mix of Tribal and Bengali Influences

Tripura’s cuisine is an interesting mix of tribal dishes and Bengali flavors. Rice and fish dominate the diet, and the use of fermented fish (berma) adds a distinct flavor to many traditional dishes.

  • Mui Borok: This is the traditional cuisine of Tripura, primarily made with berma, which is dried and fermented fish. The use of minimal oil and fresh ingredients makes Mui Borok healthy, while the fermented fish adds a rich umami flavor.
  • Gudok: A simple yet delicious dish made with berma, vegetables, and bamboo shoots. Gudok is a spicy and tangy side dish that’s typically served with rice.
  • Mosdeng Serma: A spicy tomato chutney made with dried red chilies, garlic, and fermented fish. Mosdeng Serma is a popular condiment in Tripura and is enjoyed with almost every meal.

FAQs

A1. Smoked Pork with Bamboo Shoots is one of the most iconic dishes in Nagaland. It’s known for its smoky, tangy, and spicy flavours.

A2. Assamese cuisine is known for its minimal use of spices and emphasis on fresh, seasonal ingredients. Dishes like Masor Tenga (a tangy fish curry) and Khar are iconic.

A3. Fermented foods are a staple in North East Indian cuisine. Fermented soybean (Axone), fermented fish (Ngari), and bamboo shoots are widely used across the region.

A4. Yes, while non-vegetarian dishes are predominant, North East India also offers plenty of vegetarian options like Chhum Han (Mizoram), Singju (Manipur), and Pitha (Assam).