7 North-Eastern Dishes You Can’t Miss!

The best part of India, in my opinion, is the variety it offers. Whether it is culture, language, traditions or arts… everything in India has a different flavor and of course our food is no different. From the northern-most parts to the southern tip, from the eastern mountains to the western seas… the flavor of India changes with every few miles.
So here we are with a few flavors that you must absolutely not miss- straight from the kitchen of the Seven Sisters:

KHAR (ASSAM)

Though it had strong competition from Pitha and Tenga Fish, we chose go with Khar as no traditional meal in Assam is ever complete without this dish. Prepared with red rice, beaten pulses and raw papaya, Khar makes use of traditional Assamese spices as well.

SMOKED PORK (NAGALAND)

Pork is considered to be the main source of meat in Nagaland so it is only right that it is included in a list of specialties. Smoked Pork in Nagaland is prepared by cutting pork into small pieces that can be cooked either into a dry dish or a curry one.

Cooked with ingredients like fermented soya bean (Akhuni) and fermented yam leaves (Anishi), with bamboo shoot inside to highlight the smoky flavor, this dish is crispy on the outside and tender on the inside.

THUKPA (ARUNANCHAL PRADESH)

A favorite among the locals, Thukpa is made with level noodles and meat or local vegetables.

IROMBA (MANIPUR)

Considered to be the lifeline of every Manipuri, a meal in Manipur is incomplete with Iromba/Eromba. It’s a simple dish with strong taste made of fermented fish and mashed potatoes.

JADOH (MEGHALAYA)

Prepared with pork and rice, this dish from the abode of clouds comes in both veg and non-veg variants- it depends on the eater but it is delicious no matter how you choose to eat it. The rice used is red-tinted, fragrant and low in gluten. Thus Jadoh is both tasty and healthy.

CHIKHVI (TRIPURA)

Prepared with stir-fried bamboo shoots and sliced pork, Chikhvi is a dish native to Tripura. It has a smoky flavor and is really delectable.

SANPIAU (MIZORAM)

This is perhaps the most famous snack sold in the streets of Mizoram. It is prepared with porridge and fish sauce along with powdered rice, spring onions and black pepper to add to the zing.

Though we said the Seven Sisters but let’s not forget the brother! After all Sikkim adds its own flavor to the taste of North-East, so –

GYATHUK (SIKKIM)

A Noodle-based soup derived from the Tibetan Noodle Soup. A scrumptious spicy flavor makes it quite popular in several other places as well. But Sikkim is where its true flavor comes out.

We also have Khuri from Sikkim which is a traditional dish belonging to the Lepcha community and a must try.