FOOD: 8 popular dishes from the Northeast states

The food and cuisines of Northeast India is diverse and unique, reflecting the cultural richness and geographical diversity of the region. Comprising eight states – Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, and Tripura – this region boasts a wide range of ingredients, flavors, and cooking techniques that set it apart from the rest of India.

Overall, Northeast Indian cuisine is a delightful fusion of local ingredients, traditional cooking techniques, and vibrant flavors. It offers a unique culinary experience that reflects the rich cultural heritage of the region. Here are some popular dishes from the Northeast states:

Manipur

Ironba/Eromba – Ironba or Eromba is a traditional Manipuri dish prepared with a mixture of boiled vegetables and smoked/dried or fermented fish (Ngari) mashed together with chillies. Seasonal vegetables like Stinky Beans, Bamboo shoot are used widely and loved by the locals.

No oil is used to make Ironba/Eromba and so is a healthy, simple and a flavourful meal accompaniment. Ironba/Eromba really combines well with the rice meal.

Nagaland

Galho – A dish of the Angami tribe of Nagaland, Galho is a savory mix of rice, vegetables, and different types of meat. Also known as the Naga-Khichdi, Galho over the years have become Nagaland’s comfort food recipes that is warming and delicious.

With no oil used in homestyle cooking, Galho is the go-to food that provides good nutrition, healthy to eat, and easy to prepare dish that everyone ranging from babies to adults can consume.

Meghalaya

Na’kam Bitchi – A delicacy of the Garo tribe of Meghalaya, Na’kam Bitchi is a dry-fish soup dish that usually accompanies a heavy spicy meal. Na’kam Bitchi is easy to prepare and is made with sundried or smoked dry fish mixed with local vegetables. It is really nutritious and delicious.

Tripura

Mui Borok – The quintessential traditional food of Tripura cooked without oil and considered extremely healthy. The main ingredient in the dish is Berma – dried and fermented fish which is a local favourite. Cooked with tomato, vegetables, and local herbs, the dish gets it unique taste from Berma giving it a salty and spicy flavor.

Mizoram

Bai (Bamboo shoot stew) – The most popular Mizo cuisine made with pork, spinach and bamboo shoots. Bamboo shoots is a very popular ingredient used in Mizo cuisines. The smell of cooked bamboo shoot is something they go crazy for. Spinach is again another green which is vastly used by the Mizos in their dishes. The us Mizo unique green leafy vegetables found locally, and rarely outside the state is what makes the dish peculiar and very grounded to the place.

Arunachal Pradesh

Wungwut Ngam – Meat is a key ingredient in the dishes and cuisines of Arunachal Pradesh. Wungwit Ngam is a meat dish prepared with chicken and rice. The rice is first toasted brown and then it is grounded into a fine powder. Then it is cooked with chicken meat along with some local herbs and spices. Pretty delicious in itself, the dish is a must try for the tourists visiting the state.

Assam

Khar – known as the soul ingredient of Assamese dishes, Khar is prepared from ashes of sun- dried banana peel, which turns into a a dark brown liquid with a strong astringent smell. This ingredient is used in most of the dishes of Assamese cuisine. This khar is used in different popular dishes and mixed with other vegetables, pulses, and meat.

It is considered that Khar cleanses the stomach and is mainly cooked with mushy and wet vegetables for the aroma.

Sikkim

Thenthuk – Prepared in the form of noodle soup made of vegetables, wheat flour and meat or mutton, Thenthuk is a popular soup dish of Sikkim. Originally from the Tibet, Thenthuk is a favourite item on the food menu and it is prepared with chilli powder, local vegetables making it a healthy dish and a comfort food.