India, renowned for its rich tapestry of cultures, traditions, and religions, stands out as one of the world’s most sought-after tourist spots. It boasts not only a multitude of civilizations but also an impressive array of dishes, each crafted through diverse cooking methods and skills.
From state to state, you’ll encounter a variety of cuisines, each offering its own distinct flavor profile. Every region presents its own gastronomic specialties, along with unique recipes and cooking techniques. Since each household has its own way of preparing these dishes, every meal offers a unique taste experience.
Northeast India, in particular, is a premier destination for food enthusiasts. The region is a culinary treasure trove, and once you sample its offerings, you’ll find yourself eager for more.
# Smoked Pork CurryNaga pig curry is one of the most tantalizing non-vegetarian dishes from Nagaland. This dish features succulent smoked pork simmered in a spicy curry, enriched with bhoot jholokia and bamboo shoots for added savoriness and substance.
Typically paired with steamed rice, this flavorful curry has found its way onto menus worldwide. It’s a must-try for any non-vegetarian food lover!
# NgatokNgatok is unique due to its cooking technique involving hot stones. The stones are heated and then placed in the meat, which is marinated with ginger, garlic, local peppers, coriander, basil leaves, and chilies. The meat and stones are then wrapped in leaves and cooked for 20-30 minutes.
Served with rice, Ngatok, also known as “stone-fry beef,” is a notable and intriguing dish from Arunachal Pradesh.
# Fish TengaFish Tenga is a hallmark dish of Assam, known for its tangy, acidic flavor. The dish gets its distinct taste from various souring agents, which can include lemon, star fruit, tomatoes, or more exotic options like elephant apple, roselle leaves, and garcinia. Fresh spices can be added to further enhance the flavor.
# SanpiauSanpiau is a beloved street food in Mizoram. These snacks are handcrafted and sold on the streets of Mizoram, typically made from rice porridge, finely ground rice, crushed black pepper, fresh coriander paste, tangy fish sauce, and other spices.
# BhanguiBhangui, a renowned sticky rice dish from West Bengal, is made using flavorful gobinda bhog rice. The rice is sun-dried in banana leaves before being boiled with ginger, garlic, and onions. Bhangui complements any fish or meat dish, including Tripura’s pork-based wahan mosdeng.
# IrombaIromba is a traditional dish from the Meitei community in Manipur, consisting of mashed potatoes, fermented fish, and fiery chilies. Despite its pungent flavor, this dish is a cherished treat.
# JadohIn Khasi cuisine, meat is the primary focus, with vegetables often served as side salads. Jadoh, a popular dish in Meghalaya, is cooked with pork fat and sometimes includes blood, giving the rice a distinctive metallic taste. Jadoh snam, a blood-based variation, is also enjoyed by locals.
# ChikhviA staple at lunch and dinner in Tripura, Chikhvi is a delicious dish of stir-fried bamboo shoots and tender pork. Its smoky flavor and richness make it a favorite.
# GyathukGyathuk is a delightful noodle soup from Sikkim, which can be served with or without meat. This hearty dish is flavored with natural and aromatic spices.
# Koat PithaInfluenced by Chinese cuisine, Mizo food often features fermented pork fat, or sa-um. One of the most popular snacks is koat pitha, deep-fried bananas coated in rice flour and jaggery paste. These banana fritters are commonly served with zu, a special Mizo tea in Mizoram.