The North-Eastern region of India consists of the Seven Sisters and Sikkim. The unexplored beauty of this region has opened doors and is welcoming travel enthusiasts from all over. Apart from the culture and scenic beauty, there is a lot that this place has to offer in terms of food. The North-Eastern cuisine is famous for the mouth-watering meat delicacies. Yet you will not run out of vegetarian options for it is a staple part of the diet. Craving some North Eastern flavours? You do not have to settle for regular options. We have selectively handpicked these 10 Popular North-Eastern Dishes that you must try when in North-East.
1. Gyathuk
One of the most famous dishes in Sikkim, there is more to Tibetan food than just plain thukpa or momos. Gyathuk is a kind of thukpa which also originates in Tibet. This famous dish is best prepared in Sikkim. Finding the best thukpas in metropolitan cities is nearly impossible for the original recipe gets tweaked.
The main ingredient is egg noodles and water. Even though the original version of Gyathuk has meat, it can be modified to vegetarian with lots of greens and mushrooms. A steaming bowl of gyathuk on a rainy day in the hills. Sounds heavenly, doesn’t it?
2. Duck with Kumura (Ash Gourd)
North-Eastern cuisine experiments with unique elements in their dishes to give them the perfect flavour and look. One of the celebratory dishes from Assam, festivities are incomplete without this all-time favourite delicacy, Duck with kumura or ash gourd.
Juices from the tender ash gourd ooze out to blend perfectly with the flavours of the spices in the curry. This further enhances the taste of the tender and juicy duck meat.
3. Momos
Momos or dumplings are a universal go-to tummy filler. They are, in fact, one of the most popular dishes in the world. Every bite of these heavenly dumplings keeps you craving for more. Be it veg or non-veg, momos are available in all flavours and fillings. They were modified in 100 different ways but nothing beats the taste of authentic momos ( personally prefer the steamed ones) from the hills.
Although of Tibetan origin, momos and Sikkim are complementary to each other. Sikkim serves the best momos that you will ever taste. The outer part of momo is made of dough (white flour and water) and the filling consists of minced meat or vegetables. Then the momos get steamed.
4. Smoked Pork with Bamboo shoot
The Naga Smoked Pork with Bamboo Shoot is one of my personal favourites and nearly every North-Eastern meat lover’s. This fiery delicacy from Nagaland is not for the faint-hearted. The dish is flavoured with king chillis ( one of the spiciest in the world) and bamboo shoot. The succulent pieces of meat do not require much oil for the fats present in the meat act as a substitute thus giving the gravy a rich flavour.
5. Apong
Beer is not exactly a dish but Apong or Rice Beer from Arunachal Pradesh and Assam has to be on our list of popular dishes in North-East. Regular beer is usually made of barley. Apong is mainly brewed by tribal women and consumed by all to win gods and foster harmony. No celebratory affair is complete without taking at least a few sips of Apong from traditional bamboo pitchers.
The initial taste could be a little sour but it definitely grows on you. True beer enthusiasts must try this traditional rice beer when in North-East. You are likely to get a buzz, just one pitcher down. These bamboo pitchers can hold as much as your regular beer mugs. It is advisable to drink Apong out of a bamboo pitcher to add a more authentic feel to the overall experience.
6. Iromba
Want to know what Manipur‘s favourite side dish is? Iromba! Iromba is not just a staple favourite for its unique taste but also has a lot of health benefits. This dish has a strong and slightly pungent taste. It is originally made from fermented fish. Fermented food improves immunity, aids in better digestion and helps in the absorption of calcium. If you are a chutney lover and also happen to like fish, you must try Iromba when in Manipur. A steaming plate of rice and dal with a little Iromba on the side. Description of a simple mouthwatering meal. Look out for the spices. Iromba, again, is a spicyyy affair!
7. Maasor Tenga
Maasor Tenga is THE most important delicacy in almost every household in Assam. It is served with rice and devoured with delight. “Maas” in Assamese means fish and “tenga” means sour. A tangy fish curry that is rich in flavour, Maasor Tenga is commonly made with Ou tenga ( elephant apples) or Bilahi tenga ( tomatoes). Bilahi Tenga is easier to replicate since fresh tomatoes are available everywhere. But when in Assam, you must try the Maasor Tenga made with Ou tenga and raw mangoes. This delicacy is perfect for a light Assamese lunch. In fact, it is part and parcel of every traditional non-veg thali available in the state.
8. Sanpiau
Mizoram has a food culture that is very rich. Sanpiau is a very popular dish in the state which is consumed by almost the entire local population. This snack is available everywhere in Mizoram, even roadside stalls. In fact, try Sanpiau at one of these stalls to get that true home-made flavour. This dish is prepared with rice porridge and served with onions, cilantro, black pepper, coriander paste, fish sauce and crushed rice powder. You can even modify it to a veg version by simply asking them not to add the fish sauce. A steaming bowl of Sanpiau in the hills on a chilly day. Sounds good?
9. Panch Phoron Tarkari
Tripura is the third-largest North-Eastern state. A blend of cultures is witnessed in Tripura with Bengalis and indigenous tribal people living together. This blend has even found its way on the food palette in the form of Panch Phoron Tarkari. Panch Phoron is an important Bengali spice that consists of a mixture of five spices. A delight for the vegetarians, the creamy texture of the gravy and fresh taste of the local vegetables will have you licking your fingers. This authentic dish from Tripura is best enjoyed with fluffy puris.
10. Jadoh
Even though the last item on the list, but it is definitely not the least. Jadoh from Meghalaya is sort of a Khasi biriyani with fresh Khasi spices but it does not require much oil. “Ja” means rice and “doh” means meat in Khasi. Tourists usually opt for the Jadoh cooked in pork fat. You can also have a modified veg version of this dish but minus the meat and fats. The flavour of the fresh Khasi spices is enough to tingle your taste buds and ask for a second helping. And if you are more on the adventurous side when it comes to experimenting with food, definitely opt for the “Jadoh snam” that is cooked in blood!
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