North East India's Foods - The Seven Sisters of North East India, or North East India as they are affectionately known, boast rare natural elegance and amazing God given wonders. One aspect of North East is not often mentioned in travel brochures is their wide variety of savory dishes.
Must-Try Foods from North East India
Must-Try Foods in the North East
India's North-East offers a fascinating mix of cultures and people. Their vibrant lifestyles are reflected in their unique flavors as well as dishes. Many of their dishes use simple and flavorful fresh ingredients such as Bamboo Shoot, Bhut Jolokia, as well as local greens. Although many dishes include meat, you will be pleased to know that these dishes are light as well as delicious. To enhance the flavor, these recipes use Mustard oil. India has various tastes and so we have varieties of food in different places. Meanwhile Ourrestaurant is one of the place to locate the best food places at your preferable location in India.
9 north-east Indian foods that will make you swoon.
1. Khar from Assam
Mati Dalir KharMati Dalir Khar
Khar is a must-have in any Assam traditional meal. This dish is a completely unique combination of red rice and beaten pulses, as well as raw papaya, as well as traditional Assamese spice.
2. Pitha, Assam
Assamese Khola pithaAssamese Khola pitha
Pitha is a popular snack in Assam. Pitha is a popular breakfast food in Assam. Salty Pithas are covered with light butter and tea. The rice is mixed with light spices, salt and sugar and molded into thin tubes. The Pitha is after that fried/roasted/barbequed inside the hollow bamboo stem and also this gives the pitha a unique taste. Pitha can be sweetened or savory, but most people prefer the sweeter version. This delicious snack can be enjoyed with beaten curd or molasses.
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3. Nagaland smoked pork
Smoked PorkSmoked Pork
Nagaland is known for its pork delights. The locals consider Pork their main source of protein. Smoked pork meals are crispy on the outside, but succulent and tender inside. You can cut the pieces of pork into smaller pieces or use local active ingredients to make a curry. You can see the bamboo shoots in the pork meat meal, which highlights its intense and wonderful smoky taste. To bring out other flavors, Akhuni (fermented soybean) and anishi are sometimes added to the pork. Raja Mirchi, the most potent cold in the world, is used to give the pork a fiery flavor. With steamed plain white rice, the smoked pork curry is delicious.
Galho is similar in taste to khichdi which is a rice-based dish that's popular across most of India. Galho is prepared with meat, khichdi, a vegetarian dish. The meat of choice is either beef or smoked pork. To enhance the flavor of the dish, you can add axone (fermented soybean), which is a key ingredient in many Northeast Indian dishes. While making the recipe, some people also added pork fat. Interestingly, pork fat has been recently named one the most nutritious foods. You get a bowl of delicious and healthy food when all the active ingredients have been steamed together.
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5. Thukpa – Taste of Arunachal Pradesh
Thukpa originated from Tibet, however the recipe is now loved by the Arunachal Pradeshi locals. You can add meat or local vegetables to the dish, and it is made with level noodles. Thenthuk, a similar dish, is readily available here. It uses hand-pulled noodles or attack-sized noodles instead of flat noodles. This comforting recipe is great to eat during the cold winters in Arunachal Pradesh.
6. Kelli Chana - Manipur spicy peas
Kelli ChanaKelli Chana
Kelli chana is a Manipur street food. Kelli, an elderly lady who used to sell spicy chickpeas beneath a tree, gave the dish its name. It's made with flavorful herbs and chickpeas as the main ingredient. Kelli Chana is traditionally served on lotus leaves, which adds a local and fresh flavor to the mouthwatering dish.
7. Tenga Fish
Tenga, a fish dish that is both sweet and deliciously aromatic, is known as a fish meal. This fish dish is prepared from locally caught fish from Assam's rivers. This light and delicious dish is enhanced with lemon skin, tomatoes, and green chilies. The fish is usually fried in mustard oil, then curried with spinach as well as bottle gourd. Tenga, like many Assamese side dishes, is best enjoyed with simple white rice.
8. Jadoh, Meghalaya
Jadoh, a Meghalayan favorite meal, is popular in India's North Eastern food scene. Jadoh is usually prepared with Amrmbrosial, a special Meghalayan rice. It is long-grain, light-colored and has a distinct fragrance. The Jadoh is prepared with very little oil, which means it has fewer calories and is healthier than other types of Pulav that are traditionally consumed in India. The vegan Jadoh is prepared with tomato, tinda and jhinga. It also includes potato. However, the non-vegetarian Jadoh is packed with delicious pieces pork.
9. Chikhvi (Tripura).
This dish is a Tripura native dish. This dish is made with stir-fried bamboo shoots and sliced meat. It has a perfect balance of smokiness as well as lusciousness. Every bite of the pork is perfectly prepared with just a little bit of moisture.