Home > Society > Food in India > North East Indian Cuisine
North East Indian Cuisine
North East Indian Cuisine is indigenous and influenced by neighbouring countries.

Share this Article:

North East Indian Cuisine, Indian Regional CuisineNorth East Indian Cuisine is highly influenced by Mongolian invasion, cuisine of Burma and the People"s Republic of China. North East India is the amalgamation of the seven beautiful states of the country. 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.

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 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 Cuisine
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.

Tripura Cuisine
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 at times.

North East Indian Cuisine, Indian Regional CuisineNagaland Cuisine
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.

Meghalaya Cuisine
Meghalaya people 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, Khasi and Jaintia.

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.

Manipuri Cuisine
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 to community.

Mizoram Cuisine
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.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.