Top 6 Local Foods Try in North East India
North East India is the hub of culture and food. Their foods are quite colorful as similar to their way of life. Most dishes include meat and are incredibly delicious. Most of the dishes are prepared in mustard oil with fresh ingredients like bhoot Jolokia, Bamboo Shoot and some local herbs. The ingredients used are much common and infused with lots of flavors. Some of the dishes well known in the North East region are listed as under:
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North East India 6 most Iconic Local Foods to Try
Smoked pork with Bamboo Shoot
One of the widely-eaten meat in North East is pork and it is prepared in various styles. The meat is prepared in so many ways but the one that stands out is the preparation with the bamboo shoot as its ingredients mix well with pork items. The dish is very simple and prepared in a boiled style with bamboo shoot combined with bhoot Jolokia or raja Mirchi, one of the hottest chilies in the world. All of these ingredients are taken and boiled together and the flavors are marvelous.
Iromba
Iromba is the dish of Manipur with fermented fish as the hero of the dish. The fish smells pungent and strong. String beans, potatoes, and yam are added to the list of boiled vegetables being made. It’s kind of appears like a vegetable stew but some also prefer adding mushrooms and bamboo shoot to it. Sometimes, fermented fish is replaced with prawns and the taste does not change a bit.
Singju
Singju is a salad that is made in Manipur. It is made using chopped banana stems, banana flowers, cabbage, lotus stems, herbs, coriander leaves and vegetables mixed with fermented fish. The seasoning of the salad is quite simple with chili flakes, salt, sesame powder, and chickpea powder. This dish is a combination of vegetables and herbs which is healthy and is served during festivals and occasions.
Thukpa
Thukpa is a dish that has originated in Tibet but its flavors have reached far-flung areas of Arunachal Pradesh. It is prepared using flat noodles with the inclusion of meat and hilly areas veggies. It is quite a delicacy that is mostly prepared during the winter season in Arunachal Pradesh. Everything is steamed and the taste is quite authentic.
Khar
Another thing which is mostly found on the dining tables is Khar which is a famous dish from Assam. A meal in Assam seems incomplete without this mouth-watering dish prepared from raw papaya, fish, vegetables and mustard leaves. It is taken during lunchtime and there are several different ways of preparing Khar. Some prepare it using ingredients like bamboo shoot, bitter gourd, dried neem leaves, and sewali phool.
Tenga Fish
Fish and rice are an indispensable part of the lives of Assamese people. The dish is prepared using fresh fish from the sea waters of Assam. It is prepared using tomatoes, lemons and green chilies which gives a tangy flavor to the dish. It is prepared in mustard oil and later curried with bottle gourd and spinach. Tenga Fish is best served with white rice.
Galho
Galho is made in a similar style to Khichdi with lentils and rice. But meat is used in the preparation of Galho. The choice of meat can vary between smoked pork or beef and combined with axone which is fermented soya beans. Some people make use of pork fat while preparing this delicious dish. Pork fat is considered to be one of the nutritious foods in the region. All of these are boiled together and presented to people.
These are some of the famous items found in North East India. Want to find out more recipes for this region? Do visit North East once to get the taste of these heavenly dishes!
