Chikvi To Jadoh: 7 Must-Try Delicacies of India's Seven Sisters
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The Northeastern states of India, also known as the Seven Sisters, are a fascinating land of breathtaking landscapes, vibrant cultures, and delectable cuisine. This region, which is often overlooked by tourists, offers a diverse range of traditional dishes that are not only delicious but also reflect the unique cultural heritage of each state. From the spicy flavours of Nagaland to the mild yet aromatic cuisine of Arunachal Pradesh, the Seven Sisters of India are a treasure trove of culinary delights that are waiting to be explored. In this article, we will take you on a journey through the seven best dishes from the Seven Sisters of India, each of which is sure to leave you spellbound with its tantalising flavours and captivating aromas.

Smoked Pork Curry

Nagaland smoked pork curry is a traditional delicacy from the northeastern Indian state of Nagaland. The dish is an important part of Naga cuisine, which is known for its spicy and flavourful dishes. The method of its preparation has been passed down from generations of Naga families, and the dish has gained popularity outside the region due to its unique flavour and texture.

The key ingredient of this dish is the pork, which is smoked over a wood fire for several hours until it becomes tender and infused with a smoky taste. The meat is typically marinated with salt and turmeric powder before being smoked. The smoking process is done by a bamboo smoker, which is a traditional smoking technique used by the Nagas.

Once the pork is smoked, it is then cooked with a variety of spices such as ginger, garlic, green chillies, and Naga chilli, which is known for its intense heat. The Naga chilli is one of the spiciest chillies in the world and gives the dish its signature fiery flavour.

Nagaland smoked pork is typically served with sticky rice or steamed vegetables. The sticky rice is a staple in the Naga diet and is a perfect accompaniment to the rich flavours of the pork. The steamed vegetables, such as bamboo shoots or spinach, help to balance out the spiciness of the dish and provide a refreshing contrast to the rich and smoky flavours of the pork.


Sanpiau plays a significant role in Mizo cuisine. It is made with a rice porridge that has been flavoured with fish sauce, onion, coriander paste, black pepper, and rice powder. To give the dish extra flavour, many people also add garlic and scrambled eggs. It is one of the most popular Mizo snacks, and if you finish one plate, you will ask for another. This dish is really amazing!


Thukpa is a popular noodle soup that originated in Tibet but is also a staple food in many parts of Arunachal Pradesh, especially in the Tawang and West Kameng districts. It is a hearty and warming dish that is perfect for the cold weather in the region.

The basic ingredients for thukpa include noodles, vegetables, and meat or chicken. The noodles used in thukpa are usually handmade and are thicker and more robust than regular noodles. The vegetables used in thukpa can vary but typically include onions, garlic, carrots, and cabbage. The meat or chicken used in thukpa is usually cooked separately and then added to the soup.

To make thukpa, the vegetables are sautéed in a large pot until they are soft and aromatic. The cooked meat or chicken is then added to the pot, along with a mixture of broth, water, and spices. The mixture is then simmered for several minutes to allow the flavours to meld together.

The noodles are then added to the pot and cooked until they are tender. The dish is then served hot, garnished with fresh herbs and a squeeze of lime juice. Thukpa is often accompanied by a side of momos, a type of steamed meat dumpling that is also a popular dish in Arunachal Pradesh.


Eromba is Manipur's Meiti community's ethnic dish. It is a simple yet flavourful dish that is made with boiled vegetables, mashed potatoes, and fermented fish or shrimp paste. Eromba is typically served as a side dish or accompaniment to a main course. The vegetables used in eromba can vary but commonly include boiled and mashed potatoes, green beans, tomatoes, onions, and chillies.

Other vegetables, such as lotus stems, colocasia leaves, and pumpkin, can also be added to the dish. The vegetables are boiled until soft and then mashed together to create a smooth and creamy consistency. To make the fermented fish or shrimp paste, small fish or shrimp are mixed with salt and left to ferment for several days. The paste is then added to the mashed vegetables along with ginger, garlic, and other spices such as coriander and cumin. The dish is typically served with steamed rice and can also be garnished with fresh herbs and chopped onions.


Jadoh is a traditional rice-based dish from Meghalaya, India. It is a popular dish among the Khasi and Jaintia tribes of the region and is often served during special occasions and festivals. Jadoh is typically served hot and can be enjoyed on its own or with a side of spicy chutney or pickles.

It is a simple yet delicious red rice dish that is prepared by first washing and soaking the rice for several hours. The rice is then cooked in a mixture of water and coconut milk, along with a variety of spices such as bay leaves, cinnamon, and cardamom. The dish is also flavoured with ginger, garlic, and onions, which are sautéed in oil until they turn golden brown.

The most important ingredient in Jadoh is the pork meat, which is typically used to add flavour and protein to the dish. The pork is cut into small pieces and fried in oil until it turns crispy and golden brown. The meat is then added to the cooked rice and mixed with the other ingredients. Jadoh is a staple food in Meghalaya and is loved by locals and visitors alike.

Masor Tenga

Masor tenga is a popular sour fish curry from the northeastern state of Assam in India. The dish is known for its tangy flavour, which comes from the use of a special ingredient called "tenga," which translates to sour in Assamese. The main ingredient of Masor Tenga is freshwater fish, which is cooked with a variety of vegetables and spices to create a flavourful and hearty dish.

To make Masor tenga, first, a mix of mustard oil, ginger, and garlic is heated in a pan. Then, a mixture of onions, tomatoes, and green chillies is added to the pan and sautéed until it becomes fragrant. Next, pieces of fish are added to the pan, along with a mix of vegetables such as okra, eggplant, and pumpkin. The mixture is then seasoned with a variety of spices, including turmeric, cumin, and coriander.

The key ingredient in Masor tenga is the souring agent, which can come from a variety of sources such as tamarind, tomato, or elephant apple. In Assam, the preferred souring agent is the elephant apple, which is a native fruit that is both sour and slightly sweet. The fruit is boiled in water to extract its juice, which is then added to the curry to create its signature tangy flavour.

Masor tenga is typically served with steamed rice and is a staple dish in Assamese cuisine. It is a flavorful and comforting dish that is perfect for a cold evening or as a main course during a family gathering.


Chikvi is a traditional dish from the Indian state of Tripura. It is a popular dish among the Tripuri community and is often prepared during special occasions and festivals. Chikvi is a savoury dish that is made with a unique combination of ingredients, including meat, bamboo shoots, and spices, which give it a distinct taste and aroma.

To prepare chikvi, first, the meat (usually chicken or pork) is cut into small pieces and cooked in a pot with water until it becomes tender. Then, sliced bamboo shoots are added to the pot along with a blend of spices that includes cumin, coriander, red chilli powder, and turmeric. The dish is then simmered until the bamboo shoots are cooked through and the flavours have melded together.

The final step in preparing chikvi is to add a special ingredient known as berma. It is a fermented and dried fish paste that is commonly used in Tripuri cuisine to add a unique umami flavour to dishes. It is added to the pot along with salt and cooked for a few more minutes until the flavours have blended together.

Chikvi is typically served hot and is enjoyed with steamed rice or roti. It is a must-try for anyone interested in exploring the unique and delicious flavours of northeastern Indian cuisine.