India is a country rich in diversity. Aside from commemorating various festivals, we will also showcase a plethora of completely distinct cuisines from around the states! Eight states border the Northeastern area. The states with the most ethnic and racial variety. These states are also well-known for the wide range of food available. Traditional foods produced and prepared by women in the Northeastern region are inextricably linked to their socio-cultural, ecological, spiritual, and physical well-being.
Here is the list of North-Eastern India That Will Make You Want More.
1. Smoked Pork from Nagaland
Because pork is the preferred meat in Nagaland, this meal is unique. Akhuni is available in powdered or cake form and is typically used in stews with other vegetables. Another common pairing that’s dried river fish with akhuni.
Ingredients :
- 300 gms Smoked Pork
- 2 Potatoes peeled and cubed
- 10-15 Green Chilly
- 2 Tomato
- 1 tbsp Mongmong Chang ( Sichuan peppercorns/ Mejenga Seed)
- Salt to taste
- Water as required
2. Pork with Bamboo Shoots from Nagaland
This Naga-style pork curry recipe with bamboo shoots is traditional and authentic. It’s a no-oil dish that’s quick and easy to make. The pork gets cooked with dry red chilies, fermented bamboo shoots, ginger garlic, and Mejenga seeds. Delicious and unusual pork curry with incredible scent and flavor, prepared with minimal ingredients and a simple cooking technique. One of the most amazing foods in North-Eastern India.
Ingredients:
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500 gms Pork
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15-20 Dry Red Chillies
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2 Inches Ginger
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8-10 Garlic cloves
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1/2 cup Shredded fermented bamboo shoot
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1 tbsp Mejenga seeds ( variety of Sichuan peppercorn)
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Salt to taste
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Water as required
3. Galho from Nagaland
Galho is a bowl of soupy rice and vegetable or meat dish. It is comparable to North Indian khichdi. It’s made largely of seasonal greens and flavored with smoked pork or bits of pork fat. A vegetarian galho is a basic dish that is frequently garnished with only ginger-garlic or nothing at all.
Ingredients:
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Rice – ½ cup
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Spinach/palak – ½ cup
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Green chilies- 2 or 3
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Chopped tomato – 1
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Ginger garlic paste – ¼ tsp
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Salt to taste
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Water- 2 ½ cups
4. Thukpa from Arunachal Pradesh
Thukpa first appeared in Tibet. It’s a noodle soup from Tibet. It is popular in places such as Sikkim, Assam, Ladakh, and Himachal Pradesh. The recipe is suitable for both vegetarians and non-vegetarians. Thukpa comes in several types, including Thenthuk, Gyathuk, Pathug, and Drethug. One of the delicious North-Eastern Indian Food.
Ingredient:
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Plain noodles, 75 gms
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Shallots/Chinna vengayam(finely chopped) 5-6
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Tomato(finely chopped 1 medium size
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Garlic/pound(finely chopped) 2 cloves
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Ginger/inji(grated) 1/2tsp
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Red chilly powder/milagai podi 1/2tsp
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Garam masala powder 1/2tsp
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Turmeric powder 1/4tsp
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Carrot(cut into thin strips) 1/4 cup
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Cabbage(shredded) 1/4 cup
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Green chilly/pachamilgai(chopped) 1
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Cumin seeds/jeeragam 1/2 tsp
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Salt 11/2tsp
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Oil 2 tsp
5. Khar from Assam
Khar is a particular Assamese dish that gets its distinct astringent flavor from an indigenous alkaline substance. A typical Assamese meal has a range of flavors such as astringent, sour, salty, bitter, sweet, and pungent. For the curious, this is a taste unlike any other, and it is only with Assamese food that your taste buds get awakened to it.
Ingredients:
- 1 Raw papaya, de-skinned & chopped into small cubes
- 2 tablespoon Mustard oil
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3 Green Chillies, slit into halves
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1 Bay leaf (tej patta)
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2 Dry Red Chillies
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1/2 teaspoon Panch Phoran Masala
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Salt, to taste
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2 teaspoons Oil
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1/4 teaspoon Fennel seeds (Saunf)
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1/4 teaspoon Cumin seeds (Jeera)
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1/4 teaspoon Kalonji (Onion Nigella Seeds)
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1/4 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 teaspoon Methi Seeds (Fenugreek Seeds)
6. Pitha from Assam
Pitha is similar to other Indian foods, yet it’s noted for its originality. They get roasted or cooked. These sweet and savory foods are an important element of Assamese culture and custom.
Ingredients:
- 8 cups sticky rice
- 100 gms sugar
- 4 cups coconut
7. Kumurat Diya Hanhor Mangxo from Assam
This Assamese meal gets made with a duck meat curry and Ash Gourd. It is frequently saved for special occasions. This dish’s distinct flavor comes from the use of entire spices, particularly crushed black pepper.
Ingredients:
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Duck meat (cut into small pieces) 750 gms
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A portion of ash gourd 350 gms
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2 medium-sized red onions
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Dry Red Chillies (whole) as hot as you might want
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Cumin Seeds (whole)
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Coriander seeds
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Black Peppercorns (whole) you need this bit more than other garam masala items
- Bay leaves medium-sized 2 nos
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Garlic medium-sized 8 – 10 cloves
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Ginger 1 inch
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Green Chilies 3 nos. slit lengthwise
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Turmeric powder 1 tablespoon
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Salt to taste
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Cooking Oil, preferably mustard oil 4 tablespoon
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Coriander leaves for garnishing
8. Chak Hao Kheer from Manipur
Chak hao kheer (black rice kheer) is a traditional Manipur kheer recipe. It’s prepared from black rice and sugar. This black rice has a distinct flavor that is aromatic and tasty. The aroma that fills the house while this rice cooks is incredible and feels lovely. A very distinctive North East Indian Food.
Ingredients :
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1 cup soaked black rice
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1-liter milk
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½ cup sugar
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2 pods Cardamom
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Pistachios, Almond and Raisin for serving
9. Sana Thongba from Manipur
This is one of the most popular vegetarian dishes in Manipur. Sana is the Manipurese word for paneer. This paneer dish is simple to prepare and requires only a few spices. It goes well with steaming rice or roti.
Ingredients:
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250-300 gms Paneer cubed (Indian cottage cheese)
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1/2 cup Green Peas
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1 Cup Milk
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1 Cup Water
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1 tsp Nigella Seed /Kalonji
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1 tbsp freshly grated ginger or ginger paste
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2-3 Bay Leaves
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1/4 tsp turmeric powder
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1 tsp Chili powder
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salt to taste
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2 tbsp Oil
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1 tbsp oil + 1 tbsp ghee (Clarified Butter) for shallow frying paneer
10. Eromba from Manipur
Tromba is a Manipur Meitei communal food made with dried and fermented fish and locally available vegetables. The fermented dried fish known as Ngari in Manipuri is the main ingredient in this meal. It is sun-dried first, then fermented in locally built and particularly designed earthen pots known as koloh or ngari chaphu by repetitive smearing with oil without the addition of salt. A very delicious North East India Dishes.
Ingredients:
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Fermented dry fish ( Ngari/Shidol ) : 5-6 pc.
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Boiled Tomatoes-2, potatoes-2 ( or any other locally available or seasonal vegetables like colocasia, ladies finger, banana flower, banana stem, bamboo shoot, etc. )
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Green chillies : 3-4 / King chilli: 1-2 / Red chillies : 3-4
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Onions (chopped) : 1 large
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Garlic : 2-3 pods (optional)
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Coriander leaves ( chopped ) : 1 bunch
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Warm water: 1 cup
11. Jadoh from Meghalaya
Jadoh is a favorite meal among Meghalaya’s Khasi community. It’s cooked with rice and pork blended with seasonings, chopped veggies, and eggs or fried fish on top. This dish is enticing due to its rich and distinct color. It is essentially red rice that gets cooked with pork meat; it also gets cooked with chicken or fish. Along with the pork, green chilies, onions, ginger, turmeric, black pepper, and bay leaves are sautéed, and then red rice gets added and cooked. If you’re there, don’t miss it.
Ingredients:
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Basmati Rice – 1 cup
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Ghee – 2 tbs
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Cinnamon – 1″ piece
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Clove – 2
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Star Anise – 1
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Bay Leaf – 1
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Onion – 1
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Ginger Garlic Paste – 1 tbs
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Green Chilly Mint Coriander Paste – 2 tbs
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Black Pepper – 1 tsp
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Carrot – 1
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Potato – 1
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Water – 2 cups
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Salt – To Taste
12. Nakam Bitchi from Meghalaya
It is a tasty soup that is typically consumed after a hefty spicy meal. This meal is quite popular among Meghalaya. It is a delectable soup that gets served to visitors in Meghalaya. This dish consists of dry fish and veggies. Make it with veggies and fish that are in the process of boiling. They don’t put any water in it. It’s both nutritious and delicious.
Ingredients:
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Dry Fish – 250 grams
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Salt – To taste
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Fresh green Chillies – About 5-6(or according to taste) slit from the middle
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Ginger – 3 Tablespoons crushed
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Edible Soda – 1/3 teaspoon
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Water – 1 1/2 cup
13. Alu Muri from Meghalaya
Alu Muri was initially brought to Shillong by the Bihari people. This got made by combining boiled potato pieces, tamarind juice, puffed rice, shredded radish, onion, red powdered chilly, and a special black masala that contributes to the snack’s characteristic flavor. All of this culminates in a hot and tempting snack that whisks you away from your conscious existence for a few minutes.
Ingredients:
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2 cups murmure
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1 cup sev
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1 cup chopped medium size onions and tomatoes
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2 medium-sized boiled potatoes
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1 tbsp papaya grated
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1 tbsp coriander leaves
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Pinch black salt
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1/2 tsp black pepper
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1/2 tsp red chilli powder
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2 tbsp turmeric and dates chutney
14. Sohphlang Curry from Meghalaya
Sohphlang is indigenous to Meghalaya’s Khasi Hills. It contains ginger and garlic paste, as well as sweet potatoes, peppers, and chilies. Sohphlang gets used in the indigenous populations to treat parasite illnesses, and the tuber is high in Phosphorus and proteins.
Ingredients:
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Peas (parboiled): 1 bowl :
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Sohphlang (made into paste): 100 g :
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Tomatoes (skinned and chopped): 500 g :
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Ginger paste: 15 g :
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Garlic paste: 15 g :
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Onion paste: 150 g:
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Onion (chopped): 1 :
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Chilies (sliced): 10 g :
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Wild coriander (finely chopped): 1 bunch :
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Pepper (freshly ground): 5 g or 1 tsp :
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Salt: to taste :
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Sugar: 20 g :
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Vegetable oil: 30 ml:
15. Chikhvi from Tripura
This meal is popular in Tripura and consists of stir-fried bamboo shoots and sliced pork. The flavor of bamboo shoots with pork is wonderful, and each bite has a little bit of moisture.
Ingredients:
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500 gm bamboo shoots (peeled and chopped)
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250 gm pork
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150 gm jack fruits seed
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(soaked, peeled, and halved)
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150 gm green papaya
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2 teaspoon baking soda
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5 green chilies
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2 teaspoon ginger paste
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1 teaspoon turmeric powder
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1 cup of rice flour paste
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10 fresh lemon leaves
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(chopped)
16. Bangwi from Tripura
It is a unique cake produced just by Tripuri. Long-grained coarse-textured Guria rice gets fashioned into a cake shape for this dish. Bangwi gets made with rich garlic chunks, cashew bits, long-bodied sultanas, and ginger gratings. Each mouthful of the Bangwi cake reveals a blast of spicy and aromatic textures and flavors. This dish gets eaten at any time of day and still tastes fantastic. The nicest part about Awan Bangwi is that it gets covered in aromatic Lairu.
Ingredients:
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White flavored sticky rice (Binni rice/ Govindobhog Rice) – 1 KG
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Ghee or edible oil- 250 gm
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Onion- 2 pieces (Big)
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Ginger- 2-3 inch
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Bhangui / Banana leaf- 5
17. Gundruk from Sikkim
Gundruk is a Nepalese vegetable dish made up of mustard, radish, and cauliflower leaves that get collected and cooked with spices before fermenting to a slightly sour taste. It’s frequently offered throughout the colder months. This dish is produced with fermented vegetables such as tomatoes, onions, and garlic. It is traditionally cooked in an earthen pot to seal in the flavors, but other utensils are often used for convenience.
Ingredients:
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Gundruk strands: a handful
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Onion: 1 medium
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Garlic: 6-7 cloves
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Ginger: 1-inch piece
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Red chilies: 7-8
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Tomato: 1 medium
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Salt: to taste
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Turmeric: a pinch
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Oil: 2 teaspoon
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Mustard seeds: for tempering
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Water: 4 glasses, or enough to make a thin soup
18. Khuri from Sikkim
This is a classic Sikkimese meal. Khuri is a hearty and delicious roll loaded with meat and vegetables. It’s cooked using rolled buckwheat crepes with either vegetables or meat. It is a traditional meal of the Lepcha people, who were the first to establish in this small Himalayan state. If you enjoy spring rolls, you’ll love khuri.
Ingredients:
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Buckwheat Creeps
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Meat
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Boiled Vegetables
19. Shapale from Sikkim
A popular Tibetan dish in Sikkim. Shabhaley is another name for it. Shaphaley is a dish made up of deep-fried flavors, bread, and a lot of minced beef. Initially, as well. The preparation begins with a stuffing of ground beef, cabbage, and spices in bread or pastry. It is then folded into semi-circles and deep-fried to perfection. The dish received had a crunchy crust on the outside and a soft tasty filling on the interior. One of the most famous foods in North East India.
Ingredients:
- 8 cups all-purpose flour (no self-rising flour, baking powder or yeast)
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3 cups of cold water (Don’t use warm or hot water. Water out of the tap is fine.)
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2 pounds ground beef (We tend to use organic, grass-fed beef or if that is not available we go for one of the lower-fat normal varieties, though not the lowest fat since you need some juiciness )
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2 cups chopped baby bok choy. You can also use cabbage.
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1/3 cup minced ginger
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1/4 cup minced garlic
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1 cup chopped cilantro
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2 stalks green onion (1/2 cup chopped)
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1 and 1/4 cup chopped onion (We use red onion.)
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2 tablespoons of soy sauce
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1 teaspoon of salt, or to your taste
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1 tablespoon of beef bouillon
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2 tablespoons of cooking oil
20. Vawksa Rep from Mizoram
One of Mizoram’s most popular non-vegetarian pork meals. Vawksa Rep is a dish comprised of smoked pork that is stir-fried with baby spinach, mushrooms, and oysters. To begin making the dish, heat a small amount of oil in a pan. It has ginger garlic paste added to it.
It’s seasoned with oyster mushrooms and salt. To eliminate the water from the mushroom, it’s agitated. It’s seasoned with smoked pork, oyster sauce, and chopped chili. It is permissible to cook on medium heat. Once made, the meal gets served hot.
Ingredients:
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Smoked pork or vawksa: 2 large chunks
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Fresh Oyster mushrooms: 1 cup
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Baby spinach leaves: 2 cups
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Garlic: 2 large cloves, crushed
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Ginger: 1 tsp, julienned
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Oyster sauce: 1 tsp (optional)
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Green chilly: 1 no, chopped
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A little water, if needed
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Salt and pepper to season
