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As the monsoon clouds roll over the enchanting landscapes of the North-Eastern states of India, they bring with them a culinary delight like no other. The region's lush green hills and abundant rainfall create the perfect conditions for a bountiful harvest of fresh produce, leading to a vibrant and diverse cuisine.
1. Smoked Pork with Bamboo Shoots (Arunachal Pradesh):
A favourite among the locals, this dish combines succulent smoked pork with tender bamboo shoots. The smoky flavours of the meat blend harmoniously with the earthy taste of the bamboo, creating a delightful and comforting meal. Slow-cooked with a blend of aromatic spices, this dish is best enjoyed with steamed rice.
2. Khar (Assam):
Khar is a traditional Assamese dish made with raw papaya or taro stems cooked in a mixture of alkali water obtained from banana peels and mustard oil. The result is a tangy and pungent curry that tantalises the taste buds. The unique cooking technique and combination of flavours make Khar a must-try monsoon meal in Assam.
3. Naga Ghost Pepper Chutney (Nagaland):
For those who dare to venture into fiery territory, Naga Ghost Pepper Chutney is the ultimate choice. Made with the world-renowned Bhut Jolokia (ghost pepper), this chutney packs an intense punch of heat and flavour. It is often enjoyed with steamed meats or rice, providing a spicy kick that lingers long after each bite.
4. Jadoh (Meghalaya):
Jadoh is a rice dish from Meghalaya that combines fragrant rice with tender pieces of meat, usually pork or chicken. The meat is cooked with a medley of spices, including ginger, garlic, and turmeric, resulting in a hearty and aromatic meal. Jadoh is often served with a side of spicy tomato chutney, adding a burst of tanginess to the overall experience.
5. Chamthong (Manipur):
Chamthong is a popular Manipuri soup that showcases the simplicity and freshness of the region's cuisine. It features a combination of seasonal vegetables, aromatic herbs, and local spices, simmered together to create a flavoursome broth. The light and refreshing nature of Chamthong make it a perfect choice for rainy days.
6. Pudoh (Tripura):
Pudoh is a savoury pancake made from fermented rice batter and cooked with a variety of vegetables and herbs. It is often seasoned with black sesame seeds, giving it a distinctive nutty flavour. Pudoh is a versatile dish that can be enjoyed as a snack, breakfast, or even a light meal during the monsoon season in Tripura.
7. Mizoram's Bai (Mizoram):
Bai is a traditional dish from Mizoram made with spinach and other leafy greens, combined with local herbs and spices. It is cooked with pork or fish and has a thick, stew-like consistency. The rich flavours and nutritious ingredients make Bai a favourite among the locals, especially during the monsoon when fresh greens are abundant.
8. Tingmo with Ema Datshi (Sikkim):
Tingmo, a steamed bread popular in Sikkim, is the perfect accompaniment to the fiery Ema Datshi. Ema Datshi is a cheese and chilli dish that is a staple in Sikkimese cuisine. The combination of the soft, fluffy Tingmo and the spicy, cheesy Ema Datshi creates a delightful contrast of flavours that will leave you craving for more.
The North-Eastern states of India offer a treasure trove of flavours during the monsoon season. From the smoky delights of Arunachal Pradesh to the fiery indulgence of Nagaland, each state brings its own unique culinary traditions to the table. Whether you're a spice enthusiast or someone who enjoys comforting and hearty meals, these eight monsoon delicacies are sure to leave a lasting impression. So, as the raindrops dance on your windowpane, embark on a gastronomic journey and savour the magic of North-Eastern cuisine.
