Welcome to North-East Food Specials

Explore the unique and flavorful dishes from the North-East region of India.

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Manipur

Staples and Curries

• Eromba (Mashed vegetables mixed with fermented fish and chilies)
• Singju (Tangy vegetable salad with roasted sesame)
• Nga Atoiba Thongba (Fish curry)
• Kangshoi (Light vegetable stew)
• Morok Metpa (Chutney made with fresh green chilies and fermented fish)
• Chagem Pomba (Fermented soybean stew)
• Alu Kangmet (Mashed potato with mustard oil and chilies)
• Ootti (Pea-based curry, often paired with rice)
• Chingyen (Salad made from fermented fish, chilies, and mustard oil)
• Ngari Tenga (Fish curry with a tangy twist)
• Sana Thongba (Cottage cheese curry)
• Kangla Kanghou (Dry fried vegetables with aromatic herbs)

Rice and Grain Dishes

• Chak Hao Amubi (Black rice served with other dishes)
• Chakluk (Black rice porridge)
• Chahao Kheer (Sweet black rice pudding)

Snacks and Sides

• Nga Bora (Fritters made from fermented fish paste)
• Morok Ametpa (A spicy chili paste with fermented fish)
• Paknam (Fermented fish and vegetable cake, steamed in banana leaves)
• Tenga Kanghou (Dry stir-fry of tangy greens)

Nagaland

• Smoked Pork with Bamboo Shoots
• Axone (Fermented soybeans used in curries and chutneys)
• Zutho (Rice beer)
• Galho (Naga-style rice porridge)
• Raja Mirchi Chutney
• Anishi Curry (Fermented taro leaves)
• Naga-style Chicken Curry
• Roasted Chilies with Salt
• Boiled Vegetables (Served simply with chili paste or fermented sauces)
• Lukter (Dry beef or pork cooked with dried chilies)

Meghalaya

• Jadoh (Red rice cooked with pork and spices)
• Dohneiiong (Pork cooked in black sesame paste)
• Tungrymbai (Fermented soybean stir-fry)
• Nakham Bitchi (Dried fish soup)
• Doh Khleh (Pork salad)
• Pumaloi (Steamed rice flour cake)
• Bamboo Shoot Curry
• Kwai (Betel nut with lime and leaves)

Assam

• Masor Tenga (Tangy fish curry)
• Khar (An alkaline curry made with raw papaya or pulses)
• Duck Curry with Joha Rice
• Aloo Pitika (Mashed potato with mustard oil)
• Xaak Bhaji (Stir-fried leafy greens)
• Pitha (Steamed or fried rice cakes)
• Payash (Rice pudding)
• Dhekiya Xaak (Fiddlehead fern curry)
• Fish Cooked in Banana Leaves

Mizoram

• Bai (Boiled vegetables, bamboo shoots, and pork)
• Sawhchiar (Rice porridge with meat)
• Vawksa Rep (Smoked pork)
• Zu Tea (A local fermented tea)
• Sanpiau (Rice porridge garnished with herbs and fish sauce)
• Bekang (Fermented soybeans used in stews)

Arunachal Pradesh

• Thukpa (Noodle soup)
• Gyapa Khazi (Fermented cheese with rice and vegetables)
• Bamboo Shoot Curry
• Lukter (Dried meat with chili flakes)
• Chura Sabji (Fermented cheese with vegetables)
• Pasa (Raw fish soup with ginger and chilies)

Sikkim

• Phagshapa (Pork with radish and dried chilies)
• Gundruk (Fermented leafy greens)
• Sel Roti (Sweet rice-based doughnuts)
• Sha Phaley (Fried pastries filled with meat or vegetables)
• Thukpa
• Churpi Soup (Made with fermented yak cheese)
• Alu Dum (Spicy potato curry)
• Kinema (Fermented soybean curry)

Tripura

• Mui Borok (Traditional thali with rice, meat, and vegetables)
• Wahan Mosdeng (Spicy pork curry)
• Gudok (Steamed dish with vegetables and fermented fish)
• Bamboo Shoot Stir-fry
• Berma (Fermented fish) Curries
• Chakwi (Pork with bamboo shoots)
• Mosdeng Serma (Fermented fish chutney)

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