The cuisine of northeast India is much more than just Momos as it offers a vast range of drool-worthy cuisines. It’s a paradise for food lovers and here we will discuss about few delicacies from North East.
- Smoked Pork (Nagaland)
Nagaland is famous for its pork-based cuisines and smoked pork cooked in the authentic Naga style is a must-have for any foodie.
Smoked pork is crispy from the outside whilst the inner portion is juicy and soft. Then the pieces of pork are cut into small pieces and are prepared both in dry style or curry style using local herbs and ingredients. In almost all dishes Bamboo shoot is used and is used to prepare smoked pork also. A few more things used in Naga cuisines are Akhuni (fermented soya bean) and anishi (fermented leaves of the yam) that give different flavors to the meat.
- Fish Tenga (Assam)
Fish Tenga is a common cuisine prepared in most Assamese households. Fish Tenga is a fish curry with a slight tangy flavor.
In Assam, you can find a variety of fishes and people there love their fish-based cuisine. Fish is a must there during any occasion and fish tenga is one of the most famous fish curry made in Assam. The word ‘tenga’ means sour and as the name suggests, this cuisine has got tangy flavor. People most use Outenga better known as Elephant’s apple to get the tangy flavor. Minimal spices are used to prepare fish tenga and it is served mostly with rice.
- Thukpa (Arunachal Pradesh)
Thukpa is originally a dish from Tibet is now a famous cuisine from Arunachal Pradesh. It is basically a soup based noodles made with meat and fresh vegetables.
Thukpa is prepared with level noodles with meat or freshly available fresh hill vegetables. This comforting cuisine is eaten especially during the chilly winters of Arunachal Pradesh as it helps people to stay warm and cozy. It’s actually noodle soup, generally served with meat, and is really delicious with small pieces of chicken.
Jadoh from Meghalaya is a staple dish among the Khasi tribe of Meghalaya and it is prepared with rice and pork.
Jadoh is a famous dish from Meghalaya and is mainly an authentic delicacy among the Khasi tribe of Meghalaya. Succulent pork and rice are needed to prepare Jadoh, and are a must during important occasions and festivals in any Khasi household. Other spices being used are onion, turmeric, ginger, salt, coriander, pepper, and bay leaves. Very little oil is used to prepare Jadoh and looks mostly like Biryani but taste varies a lot.
- Iromba (Manipur)
Iromba from Manipur is a simple and healthy food prepared using fermented fish, mashed potatoes and chilies.
Iromba is a fermented fish-based dish and is a staple dish among the Maitei community in Manipur. This delicacy is generally prepared with boiled vegetables and fermented fish mashed together along with some hot chilies. Oil is not used in this dish making it a healthy recipe but you can use little oil if you want. It is a staple cuisine among every household in Manipur except for those who are vegetarians.