North East India is the amalgamation of the seven beautiful states of the country. Residing on an awe inspiring setting, the seven states or the Seven Sisters as they are often called trail a splendid culinary effort. The seven north eastern states, Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura, and Mizoram exhibit relatively indigenous food culture which is different from rest of the country. In addition to that, as Indian regional cuisine is richly manipulated by different invasions, North East Indian Cuisine is highly influenced by Mongolian invasion, cuisine of Burma and the People`s Republic of China.
Inhabitants of the north east India are mostly non-vegetarian. Moreover, as most of the north eastern people are hill tribes, their set of choices comprise every domestic and wild animal of the region. Assam and Tripura are the states in the north eastern region that have developed the interest of fish because of their closeness to Bengal. North East Indian Cuisine includes rice as the staple food. Rice is available in different variety the residents of north east consume it in different form and flavours. Other supplementary food includes lentils, fish curry, meat curry along with herbs and vegetables. The curry is occasionally seasoned with ginger, garlic, cardamom, cinnamon, onions and lemon. Cooking in the region encompass lesser use of spices though mustard oil is the medium of food preparation.
Assamese culinary among the North East Indian Cuisine is characterized by the process where fruits and vegetables are fresh, dried or fermented. In addition to that their favourite dishes include meat prepared from duck, pigeon as well as Pork dishes. Preparations in this region remain rarely elaborate and the gentle frying process is embraced. A traditional meal in Assam consists of khar, a class of dishes named after the main ingredient, and a tenga, a sour dish. These two dishes characterize a traditional meal in Assam. Besides, the salted cache, sweets complete a north east diet. Most sweets are prepared during festivals are usually made of rice paste. Pitha is one such contribution which is a paper-thin pancake stuffed with sweet coconut paste or sweet black sesame seed paste.
The traditional dish of Tripura is called Moi Buruk. Tripura similar to other north eastern states mostly have non vegetarian population. The Nagas simultaneously feature exceptional dishes comprising of bamboo shoots and contribute to the riches of North East Indian Cuisine. The favourite curry of the north eastern region is a preparation made form alkaline salty extract of banana roots cooked with certain aquatic green plants, and also with fish. Rice beer is another vital addition to the north eastern cookery which is brewed domestically by the tribal people of North east.