The cuisine of this region is heavily influenced by the local geography, climate, and availability of ingredients. The seven sister states of North East India have their own distinct culinary traditions and specialities.
North Eastern cuisine is a diverse mix of cultures and ingredients, this region's cuisine is a melting pot of flavours that will tantalize your taste buds and leave you wanting more. The history of North Eastern cuisine is deeply rooted in the region's diverse culture and rich tradition. The cuisine of this region is heavily influenced by the local geography, climate, and availability of ingredients. The seven sister states of North East India have their own distinct culinary traditions and specialities. For example, Assam is known for its love of meat dishes, while Meghalaya has a unique cuisine that is heavily influenced by the use of fermented foods. Manipuri cuisine is known for its use of aromatic spices and herbs, while Nagaland is known for its fiery hot chillies. The indigenous people of North East India have been practising agriculture and fishing for centuries, which has heavily influenced the region's cuisine. The use of bamboo shoots, herbs, and spices, as well as the practice of fermenting foods, is a common feature in the cuisine of the region. The region's cuisine has also been influenced by its history of trade and migration. The ancient Silk Road connected the region to China and other parts of Asia, leading to the introduction of new ingredients and flavours. The British Raj also had a significant impact on the cuisine of the region, with the introduction of tea plantations and the incorporation of British cooking techniques into local cuisine.
Aloo pitika is a traditional dish from the northeastern region of India, particularly the state of Assam. It is a simple yet flavorful dish made with mashed potatoes, onions, green chilies, coriander leaves, and mustard oil. The word "pitika" in Assamese means mashed or smashed. To make aloo pitika, boiled potatoes are mashed and mixed with chopped onions, green chillies, coriander leaves, and salt to taste. The mixture is then tempered with mustard oil and cumin seeds, which gives the dish a distinct flavour. Aloo pitika can be served as a side dish with rice or roti, or eaten as a snack on its own. Aloo pitika is a popular comfort food in Assam and is enjoyed by people of all ages. It is a simple yet satisfying dish that can be easily prepared with a few basic ingredients.
Chak hao kheer
Chak hao kheer is a traditional rice pudding made with black rice, which is also known as chak hao or forbidden rice. It is a popular dessert in the northeastern region of India, particularly in the state of Manipur. To make chak hao kheer, black rice is soaked in water for a few hours, then cooked in milk until it becomes soft and creamy. Sugar, cardamom powder, and chopped nuts such as almonds and cashews are added to the mixture, giving it a sweet and nutty flavor. Chak hao kheer is usually served cold and garnished with additional nuts and a sprinkle of saffron. It is a rich and creamy dessert that is enjoyed by people of all ages in Manipur and other parts of northeastern India.
Jadoh is a traditional dish from the northeastern region of India, particularly from the state of Meghalaya. It is a rice-based dish made with a combination of rice, meat, and a variety of herbs and spices. Jadoh is a popular dish in Meghalaya and is often served as a main course for lunch or dinner. It is a hearty and flavorful dish, with the rice providing carbohydrates and the meat adding protein and flavour. The use of local herbs and spices gives the dish a unique and complex flavour profile. Jadoh is an important part of the Khasi community's culinary heritage and is often prepared for special occasions and festivals. It is a celebration of the natural abundance and rich cultural heritage of Meghalaya and highlights the unique flavors and culinary traditions of the region.
Khar is a traditional dish from the northeastern region of India, particularly from the state of Assam. It is a savoury dish made with papaya or other vegetables, which are cooked with a special ingredient called khar, made from the ashes of burnt banana stems. To prepare khar, banana stems are collected and burnt, then the ashes are mixed with water to create a liquid extract. This extract is then strained and used as a key ingredient in the dish. The papaya or other vegetables are first boiled with water and salt, and then the khar extract is added along with other ingredients such as mustard oil, onions, and green chillies. Khar has a unique flavor and aroma, with a slightly bitter and smoky taste. It is usually served as a side dish with rice and other traditional Assamese dishes such as fish curry or pork curry.
Sanpiau is a traditional dish from the northeastern region of India, particularly from the state of Mizoram. It is a type of rice cake made from sticky rice flour and served with a sweet and spicy dip made from ginger and sesame seeds. To make sanpiau, sticky rice flour is mixed with water to form a dough, which is then flattened and steamed until cooked. The rice cakes are then cut into small pieces and served with a dip made from ginger, sesame seeds, sugar, salt, and water. The dip has a sweet and spicy flavour, which complements the mild taste and texture of the rice cakes. Sanpiau is a popular snack in Mizoram and is often served during festivals and other special occasions. It is also a staple food for the indigenous people of Mizoram, who have been making an
Zan is a traditional dish from the northeastern region of India, particularly from the state of Mizoram. It is a type of porridge made from rice flour and served with a variety of side dishes, such as smoked meat, pickles, and chutneys. To make zan, rice flour is mixed with water to form a thick paste, which is then cooked over low heat while continuously stirring. The mixture is cooked until it becomes thick and smooth, resembling a creamy porridge. The porridge is then served hot or cold, depending on the preference, with a range of side dishes that provide contrasting flavours and textures. Zan is a staple food in Mizoram and is often served for breakfast or as a snack. It is a versatile dish that can be adapted to suit different tastes and preferences, with variations that include adding coconut milk or spices such as ginger and garlic.
Chamthong is a traditional dish from the northeastern region of India, particularly from the state of Manipur. It is a type of vegetable stew made with a variety of locally grown vegetables and herbs, as well as fish or meat. Chamthong is a popular dish in Manipur and is often served as a main course with rice. It is a nutritious and flavorful dish, with the vegetables providing vitamins and minerals, while the fish or meat adds protein and flavour. The use of local ingredients and traditional preparation methods highlights the rich cultural diversity of the region and showcases the unique flavours and culinary traditions of Manipur.