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Foods of the North-East

North-East India is a much loved part of our country and is made up of the ‘seven sister states’ . These are well known for gorgeous tea estates, beautiful weather, lush greenery, lovely jewellery, colourful clothes and above all, the delicious food.  North-East India, is a land inhabited by more than two hundred fascinating tribes. With this diverse culture and history comes a range of stunning foods and a choice of multiple cooking styles. Learning, experimenting with this cuisine has been such a great treat to the taste buds!

When I began to write this post, I realised that the food habits of people in this part of our country differ greatly across region, well like in most other states, I suppose! But, it was my sheer ignorance showing through when initially I thought that I would have only a handful of vegetarian dishes such as the ‘momos’ to write about as the people in the north-east mainly ate beef or so I was led to believe!! Well, I couldn’t be more wrong and I am so happy to have discovered the very interesting cooking methods and the amazing dishes of this region. This post is of course dedicated to a few stunning dishes that I discovered recently. Hope you get all motivated and enthused to re-create these pretty soon!

The Mizos, Assamese, Khasis and the Manipuri people have very different likes and dislikes and beef isn’t the main meat consumed! People in this area love their vegetables too and create the most beautiful dishes using simple basic ingredients. Are you ready for a visual treat of finger-licking veggie foods from the region? Let’s go…

Raw papaya and mango come together for Omitar Khaar...via
Raw papaya and mango come together for Omitar Khaar…via
A vegetarian thali in Nagaland? Yes, possible ... via
A vegetarian thali in Nagaland? Yes, possible … via
What a warming soup...want one tonight? ... via
Thukpa , a warming soup from Arunanchal, also loved by people from Sikkim…want one tonight? via
Labra - Having mixed vegetables? Have it the Assamese way ... via
Labra – Having mixed vegetables? Have it the Assamese way … via
Momos or steamed/fried dumplings taking the world by storm...via
‘Momos’ or steamed/fried dumplings taking the world by storm…via
Gundruk soup - fermented leafy vegetables from Gangtok ... via
Gundruk soup – fermented leafy vegetables from Gangtok, Sikkim … via
Sana Thongba - Paneer sabhji, the Manipuri way...via
Sana Thongba – Paneer sabhji, the Manipuri way…via
Sel roti, a roti from Sikkim that is cooked like a jalebi, eaten with potato sabji and yoghurt...via
Sel roti, a roti from Sikkim that is cooked like a jalebi, eaten with potato sabji and yoghurt…via

From noodle based soups to fermented soups and mixed vegetables…from boiling, steaming to frying…the combinations are endless and end results are totally delicious every single time…Either follow the recipes to create your own, or find restaurants serving these or even better still, go for a nice holiday to the north-east and eat straight out from the hands of the very best!

Here is to loving, exploring and creating food every single day…

Shilpa xx

 

Cover Image: via

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