Discovering the Unique Ingredients and Dishes of Northeast India.

Tucked away in the easternmost part of India lies a culinary treasure trove that remains largely unexplored by mainstream food lovers—the Northeast. Comprising eight states—Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, and Tripura—this region boasts a rich tapestry of cultures, languages, and, most remarkably, cuisines. Each state carries distinct culinary traditions shaped by indigenous tribes, geographical isolation, and cross-border influences from Bhutan, China, Myanmar, and Tibet.

While Indian cuisine is often associated with spices, rich gravies, and breads, Northeast India’s food focuses more on freshness, fermentation, foraged ingredients, and minimalist spice use. Let’s embark on a flavorful journey through this lesser-known culinary landscape and explore its unique ingredients and dishes.

A Flavor Profile Like No Other

The cuisine of Northeast India is vastly different from what most people associate with Indian food. There’s minimal use of oil, and many dishes are boiled, steamed, or fermented rather than fried or deep-cooked. Spice levels vary across the region, but the flavors are generally clean, earthy, and umami-rich.

What makes Northeastern cuisine stand out are its ingredients—some native to the region and found nowhere else in India.

Unique Ingredients That Define the Cuisine

1. Bamboo Shoot

A staple across the region, bamboo shoot is either fresh, fermented, or dried. It’s known for its distinctive sour flavor and is used in everything from pork dishes in Nagaland to chutneys in Assam.

Fermented Bamboo Shoot (Khorisa in Assam, Soibum in Manipur): Adds a tangy aroma to curries and stews.

2. Axone (Akhuni)

Popular in Nagaland, Axone is fermented soybean paste with a pungent smell and complex flavor. It’s often mixed with pork or smoked meats and is considered a delicacy.

3. Bhut Jolokia (Ghost Pepper)

One of the world’s hottest chilies, Bhut Jolokia is used in pickles, chutneys, and curries in Assam and Nagaland. A small amount goes a long way in providing heat and flavor.

4. Perilla Seeds (Bhangjeera)

Used in chutneys and salads, perilla seeds add a nutty flavor and are also believed to have medicinal properties.

5. Fermented Fish (Ngari in Manipur, Tungtap in Meghalaya)

These pungent pastes or dried fish powders are essential flavor agents in stews, chutneys, and sauces. While their aroma may be intense, they contribute a deep umami that transforms the dish.

6. Chhurpi (Fermented Yak Cheese)

Popular in Sikkim and Arunachal Pradesh, chhurpi comes in soft and hard varieties. The hard version is often chewed like candy, while the soft version is used in soups and sauces.

Iconic Dishes Across the Northeast

1. Smoked Pork with Bamboo Shoot – Nagaland

A signature dish of the Naga people, this preparation includes smoked pork cubes slow-cooked with fermented bamboo shoot and local herbs. It’s often cooked without oil and served with sticky rice.

2. Eromba – Manipur

A comfort food in Manipur, Eromba is made by boiling fermented fish with mashed potatoes and vegetables, and then blending it with local chilies and herbs. It’s pungent, spicy, and incredibly flavorful.

3. Jadoh – Meghalaya

A Khasi dish that combines rice with pork, turmeric, and a blend of local herbs. Sometimes pig blood is added for richness. It resembles a pulao but carries a distinctive taste of the hills.

4. Aloo Pitika – Assam

A mashed potato dish with mustard oil, green chilies, onions, and coriander. Aloo Pitika is often served as a side dish and pairs beautifully with rice and lentils.

5. Galho – Nagaland

A one-pot meal made with rice, vegetables, and meat (usually pork), Galho is the Naga version of a comforting stew. It can be vegetarian too and is known for its simplicity and nourishment.

6. Sanpiau – Mizoram

A porridge-like rice dish, Sanpiau is usually served with finely chopped herbs, onions, crushed black pepper, and sometimes minced meat or fermented fish. It’s a popular street food.

7. Sel Roti – Sikkim

Though influenced by Nepalese cuisine, Sel Roti is deeply ingrained in Sikkimese food culture. It’s a sweet, deep-fried rice flour ring that’s often prepared during festivals.

8. Mui Borok – Tripura

A traditional Tripuri meal includes Mui Borok, a dish made with fermented fish (berma), vegetables, and chilies. It is generally non-oily and seasoned lightly, highlighting the taste of the fermented fish.

9. Thukpa – Arunachal Pradesh

Though also found in Sikkim and parts of the Northeast, Arunachal’s Thukpa is a warming noodle soup made with vegetables, chicken, or beef, flavored with ginger, garlic, and chili.

Traditional Cooking Techniques

Many cooking methods in Northeast India reflect the region’s indigenous roots:

Smoking: Used to preserve meat and fish. Smoked pork is a common feature in Naga kitchens.
Fermentation: Almost every state has its own version of fermented fish, bamboo, or soybeans.
Boiling and Steaming: Most dishes use water or steam, with minimal oil or frying.
Woodfire Cooking: Meals are often prepared over wood fires, imparting a rustic aroma.

Rice – The Common Thread

Though the dishes vary, one ingredient that unifies the region is rice. It’s the staple food and is eaten in various forms—steamed, puffed, flattened, or fermented.

Sticky Rice (Bora Saul in Assam): Often eaten during breakfast or used in desserts.
Fermented Rice (Apong in Arunachal Pradesh): Also used to make a traditional rice beer.
Black Rice (Chakhao in Manipur): Known for its health benefits and nutty flavor, often used in sweet dishes.

Cultural and Ceremonial Significance

Food in the Northeast is not just about taste—it’s tied to identity and tradition. For instance:

Zutho (a rice beer in Nagaland) is part of Naga festivities.
Apong is served during tribal rituals in Arunachal.
Lai Haraoba festival in Manipur features specific dishes made only during the celebrations.

Each tribe and community has culinary customs tied to farming seasons, marriages, harvests, and spiritual rituals.

Challenges and Changing Times

Despite its culinary richness, Northeast Indian food faces several challenges:

Lack of Representation: Mainstream Indian restaurants rarely feature dishes from the Northeast.
Ingredient Availability: Some key ingredients like fermented bamboo shoot or Axone are hard to find outside the region.
Cultural Misunderstanding: The use of strong-smelling fermented foods sometimes creates a cultural disconnect for unfamiliar diners.

However, times are changing. Pop-ups, food festivals, and Northeastern home chefs in metro cities are introducing these foods to wider audiences. Social media has also become a powerful tool in showcasing traditional recipes, cooking methods, and indigenous ingredients.

Where to Try Northeastern Cuisine

Hornbill Festival, Nagaland: Held every December, this event is a culinary and cultural extravaganza.
Shillong and Kohima Streets: Home to food stalls offering momos, smoked meats, and local stews.
Home Kitchens: Perhaps the best way to experience Northeast Indian food is through its people. Many locals run homestays or cooking classes that offer authentic meals.

Conclusion: A Culinary Heritage Worth Celebrating

Northeast India’s food is a reflection of its people—diverse, rooted in tradition, and refreshingly authentic. It reminds us that great cuisine isn’t always about elaborate preparations or heavy spices; sometimes, it’s about honoring the land, preserving age-old methods, and celebrating ingredients in their purest form.

Whether you’re an adventurous foodie or a cultural explorer, discovering the dishes and ingredients of Northeast India is a journey worth taking. Not only will you taste something new, but you’ll also connect with communities whose stories deserve to be told—one plate at a time.