(Last Updated on : 06/09/2018)
North East Indian Cuisine is highly influenced by Mongolian invasion
, cuisine of Burma and the Peoples Republic of China. North East India
is the amalgamation of the seven beautiful states of the country. The seven north eastern states, Arunachal Pradesh
exhibit relatively indigenous food culture
which is different from rest of the country.
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 West 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
, fish curry, meat curry along with herbs
. The curry
is occasionally seasoned with ginger
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. 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.
The traditional dish of Tripura is called Moi Buruk. Tripura similar to other north eastern states mostly have non-vegetarian population. The natives also cook variations of both Chinese and Bengali dishes
The Nagas feature exceptional dishes comprising of bamboo
shoots. The favourite curry of this region is a preparation made from alkaline salty extract of banana
roots cooked with certain aquatic green plants
. The food of Nagaland is considered spicy due to their love for the most famous king chilli.
have their typical cooking pattern, according to the availability of food stuffs in Meghalaya. Moreover, the Meghalaya cuisine can be divided into three distinctive styles: Garo
Arunachal Pradesh Cuisine
Arunachal cuisine is distinct and has a lot of rice varieties and is heavily depended on non-vegetarian cuisine. Rice is the staple food of all the tribes of Arunachal Pradesh
. The ethnic cuisine of Arunachal Pradesh with great nutrients value is simple to cook and scrumptious to consume.
Manipur is well-known for its delicious and flavourful cuisine. Manipur food is considered to be very healthy because all their dishes are steamed and not fried. With rice as a staple food, the cuisine of the people of Manipur differs from community
The cuisine of Mizoram is quite enchanting. It is hardly as fiery or tangy like that of neighbouring states
. They use both vegetables and animal meat to make tasty dishes. Local herbs are also used to make Mizo dishes. The major cooking methods used are steaming and boiling.