When people think of Indian food in metropolitan cities and abroad, the concept is often limited to North and South Indian cuisines, leaving out the vibrant and diverse culinary traditions of Northeast India. The region, known for its breathtaking landscapes and rich cultures, boasts a plethora of unique dishes and cooking methods that remain largely unexplored. The geographic isolation of the area, coupled with its limited representation in mainstream Indian cuisine, has kept many of its culinary gems relatively unknown.
Each of the eight states in Northeast India offers a distinct array of flavours, ingredients, and culinary techniques that reflect their unique cultural and linguistic heritage, promising a gastronomic journey for the adventurous palate. In this article, we dive into the regional foods and ingredients to give you a taste of the distinct food cultures awaits exploration!
Nagaland Coffee, a specialty coffee, is grown in the lush hills of Nagaland in Northeast India. This region’s unique climate, with its high altitude, rich soil, and ample rainfall, provides ideal conditions for cultivating high-quality Arabica coffee. Introduced as a sustainable livelihood project to boost the local economy, Nagaland Coffee has rapidly gained popularity for its distinctive flavour profile, which often includes notes of chocolate, nuts, and subtle fruitiness.
Local Name: Naga Coffee
Where it is grown: Mokokchung, Mon and Wokha Districts of Nagaland
Where to Taste / Buy:
How it is used: Brewed as a simple cup of coffee and used in coffee-based drinks
Assam Tea is one of the world’s most renowned black teas, cultivated in the fertile Brahmaputra Valley in the Assam region of Northeast India. This tea is celebrated for its robust flavour, deep amber colour, and rich, malty taste, making it a favourite among tea connoisseurs. The unique climate of Assam, characterised by high rainfall and tropical temperatures, creates the perfect environment for growing tea plants that produce large, flavorful leaves.
Read more about the history of Assam Tea here.
Local Name: Sah (চা in Assamese)
Where it is grown: All across Assam, especially Upper Assam.
Where to Taste / Buy:
Tea Tasting Session in Puroni Bheti Tea and Farm Retreat
Singpho Phalap, often referred to simply as Singpho Tea, is a distinctive and cherished tea made amongst the Singphos inhabiting Assam and Arunachal Pradesh, known to be one of India’s first tea drinkers. The tea gardens are situated at high altitudes, which contribute to the tea’s distinctive flavour profile. The Singpho community has been cultivating tea for centuries, and their traditional knowledge of tea cultivation and processing has been passed down through generations. They have their traditional methods of processing tea, which involve hand-plucking and carefully processing the leaves by heating them in metal pans until they brown. The leaves are then uniquely stored in bamboo tubes, smoked, and allowed to ferment for several years. The cultural significance of this tea led to Arunachal Pradesh being awarded a Geographical Indication (GI) in 2024.
Local Name: Singpho Phalap
Where it is grown: Singpho Tea is cultivated in the hilly regions of Arunachal Pradesh and in Tinsukia district of Assam.
Where to taste/buy:
You can taste and purchase Singpho Tea at local markets, tea estates, and specialty stores in Arunachal Pradesh.
Speaking of tea, do not forget to try Yak butter tea in Arunachal Pradesh, a traditional drink among Tibetan and Monpa communities
Rice is the cornerstone of Northeastern Indian cuisine.The diverse climatic conditions, ranging from the fertile plains of Assam to the hilly terrains of Arunachal Pradesh and Nagaland, enable the cultivation of various rice varieties, each with unique flavours, textures, and cultural significance. Rice is consumed in so many different ways: it is flattened, grounded, puffed or deep fried to make a variety of local savoury and sweet dishes.
Here are some local endemic varieties of rice:
Joha Rice: Aromatic, short grain rice, commonly found in Assamese households. This variety is usually used in all local eateries serving traditional thalis.
Kumol Saul: Called the ‘magic rice’ of Assam, it is a soft, local variety of rice that requires little to no cooking. Used in dishes like jolpaan (with jaggery and curd)
Bora Saul: A sticky rice variety used in making “Pitha” (rice cakes) and “Chira” (flattened rice).
Jolpaan & Pitha
Khasi Red Rice: Known for its rich flavour, used in dishes like “Jadoh” (red rice with pork) and “Pusaw” (rice cakes). The most notable variety of red rice is cultivated in Mawranglang in the South West Khasi Hills, who are exploring the possibility of patenting their Pusaw through Geographical Indication (GI).
The Nagaland State Government is increasingly supporting the preservation of indigenous rice landraces in the state. With 70+ rice landraces, the diversity is likely due to the historical isolation and self-sufficiency of villages of different Naga ethnic tribes, each preserving the seed over time. Naga Sticky Rice is one of the commonly consumed rice varieties, both red and black rice.
Naga Galho, often made with beef or other smoked meats
Black Rice: Locally called Chak Hao, this rice is almost deep purple once cooked and deliciously fragrant. This rice is commonly used to prepare delicacies during religious and social ceremonies in Manipur, such as Chakhao Kheer.
Black Rice pudding in Manipur, served in local restaurants and festivals
Khamti Rice: ‘Khamti Lahi’ rice is a strongly scented sticky rice variety with high medicinal properties grown by traditional Tai Khampti farmers in Namsai and Lohit Districts. This sticky rice, called Khaw Tai, is reserved for religious or special occasions like marriages.
Sunga Saul (Rice cooked in bamboo hollows) in Assam
Rice cakes: Ground rice flour is used to make steamed rice cakes , often flavoured with local ingredients like nuts, seeds, sugar and/or spices. Chhangban in Mizoram, Pumaloi in Meghalaya, pitha in Assam
Apart from rice, millets are a staple, especially in high altitude regions of Arunachal Pradesh. They are hardy grains that thrive in less fertile soils and can withstand varying rainfall patterns. This makes them an ideal crop for the high-altitude regions where traditional rice cultivation may be less feasible. Some varieties include: foxtail millet, little millet, pearl milley, barnyard millet, buckwheat and proso millet.
DID YOU KNOW? There are over 2000 identified wild edibles used in North Eastern Cuisine and thousands more yet to be identified and named!
Most traditional recipes of communities utilise hyperlocal wild plants, greens and other edibles found within their walking distance. Wild edibles are crucial in Northeastern Indian cuisine due to their seasonal availability and the region’s reliance on local foraging. Bark or stem, leaves, shoots, seeds, tubers, whole plants – each are eaten either raw, cooked, pickled or dried. They are not commercially available, which makes every dish very unique, with each community employing diverse preparation methods and techniques.
The wild edible mushrooms in Meghalaya, fiddle ferns (dhekia) and leafy greens in Assam, the Naga tree tomato (tamarillo), lotus stem of Manipur, taro leaves and roots, tree bean or ‘stinky’ bean and of course, bamboo shoots – all are available locally and seasonally.
Fiddlehead Fern
Local Markets: Traditional markets across Northeast India offer a variety of fresh vegetables and wild edibles. These markets are excellent for experiencing the local produce and traditional food culture.
local food market in Nagaland selling wild edibles and greens
The north east of India is renowned for its distinctive meat-based dishes. The use of various meats – from pork, duck, pigeon, mutton and chicken to beef, wild game and other sources of protein like insects – is central to many traditional dishes. Each state has its own unique preparations and flavours, influenced by local ingredients and cooking methods.
If you are an adventurous meat eater, we share some must-try local meat dishes consumed in the region:
Smoked Pork with Bamboo Shoots in Nagaland: Pork is smoked and cooked with bamboo shoots, imparting a unique smoky flavour. The dish is a staple in Naga cuisine and is often served with rice.
Duck Curry with Ash Gourd in Assam: A traditional Assamese curry featuring duck cooked with ash gourd, blending the rich taste of duck with the subtle sweetness of the gourd. Locally called Kumurat Diya Hanhor Mangxo, it is a common dish in Assamese households, especially during special occasions like weddings and festivals.
Assamese Pigeon with Banana Flower: Pigeon is a commonly available bird here in local markets and an important part of Assamese cuisine. The most special combination is a pigeon curry preparation made with tender banana flower, eaten with rice.
Yak meat is smoked, cured and aged in the cold, winter months and is a common ingredient in Monpa food preparations. Some are yak meat momos, and other special meat based dishes prepared during special occasions such as Losar, the Tibetan New Year.
Yak Meat Momos in Dirang, Arunachal Pradesh
Beef is a predominant meat in the North Eastern states. Bongsha Rep or smoked beef is popular among Mizo tribes. Beef is made into chutneys, curries and stews – especially in Nagaland (with Axone and Naga chillies) and Meghalaya. Lukter in Arunachal Pradesh is a dried beef (or other meat) spicy side dish served during festive celebrations and eaten with rice.
Red Ant Eggs: In Assamese, this special delicacy is called Patot Dia Amloi tup, which is Red Weaver Ant’s Larvae wrapped in banana leaves and steamed in a woodfire. This is extensively consumed during festive celebrations like Bihu, due to its high price in local markets, but its consumption today is dwindling. It is often stir fried or steamed and eaten as a chutney or as a single dish with other spices and condiments.
Silkworm fries: Often enjoyed as a snack along with local rice beer!
Popular among Bodos in Assam, crabs are easily available in paddy fields fed with small river tributaries and streams in the Bodoland Territorial Region (BTR). It is smoked and pounded and eaten as a side chutney or made into dishes along with Roselle and local spices.
Akini Chokibo: A Naga delicacy, it is made with paddy field snails and roasted perilla seeds. There are many other ways that snails are consumed in Naga cuisine – as curries (with vegetables), with local greens or with other meats like pork. This is most common between March and May, when it is easily available in local markets.
Snail with black gram: Snails, a staple among Bodos, are picked from paddy fields during the monsoon season.
We have only touched the tip of the iceberg; there are so many local meat-based varieties you can only find in local markets in season time and warm homes who will give you a taste of these extremely unique dishes.
Fermentation is a prevalent culinary practice in North-eastern India, rooted in the region’s climatic conditions and food habits. Fermented food serves as a great condiment for rice dishes. It not only increases the shelf life of foods but is also known to have great therapeutic properties. There is a rich diversity of indigenous fermented foods in the region – every ingredient to every technique is unique to not only tribal communities but individual households!
Axone in Nagaland: Axone or Akhuni is fermented soybean seeds that is a staple in Naga cuisine. Axone is often used to flavour meat and vegetable dishes with its umami flavour. The axone is used in many forms – the mature axone is usually sticky and stringy while the dry axone comes after smoking above kitchen fires for at least a month or two and then grinded and used as curry powder.
Axone or Akhuni
Other forms of fermented Soybeans: Tungrymbai in Meghalaya, Bekang in Mizoram, Paeha in Arunachal Pradesh
Anishi in Nagaland: Anishi is fermented cake made of taro leaves (Colocasia leaves), regularly used in traditional Naga food, particularly Ao Nagas. The taro leaves are put in containers for fermentation, after which it is pounded into a paste, wrapped in banana leaves and baked above the kitchen fire overnight.
Tungtap in Meghalaya: This fermented fish is a traditional dry fish chutney consumed in Meghalaya. Fermented or charred fish is mixed with other condiments like onions and chillies to create a smoky, spicy delicacy.
Ngari in Manipur: A traditional salt-free fermented fish product, made with punti fishes in Manipur. The fish, locally known as phoubu, is sundried for a week and after a process of washing and drying, is pressed down into earthen pots to ferment for up to six months until it is ready to be eaten or sold.
Manipur’s Eromba – made with Ngari and boiled vegetables
Napham in Assam: Common among the Bodos in Assam, Napham is a pungent fermented fish that is minced and mixed with other ingredients and fermented in the hollow of bamboos and sealed with leaves.
A common ingredient across Arunachal Pradesh, Mizoram, and other states, fermented bamboo shoot is used in curries and stews. The fermentation process not only preserves the ingredient but also enriches its flavour.
Rhujuk/Bastanga in Nagaland: Young bamboo shoots are pounded, pressed into bamboo baskets lined with banana leaves and left to ferment for a few weeks till all its water is out. It is then dried. Nothing is wasted – the fermented bamboo juice can be stored for years and the matured Rhujuk is sold either dried or as a soft paste.
Other forms of fermented bamboo shoot: Khorisa or Baahgaj in Assam, a beloved side dish/pickle made of shredded bamboo shoots
Yak Chhurpi of Arunachal Pradesh
This is a fermented milk product from Arunachali yak breeds found in West Kameng and Tawang Districts of Arunachal Pradesh. A household staple among Brokpa and Monpa herders, it is mixed with local curries, eaten directly with rice or chewed as a snack. You are bound to taste some form of yak product during your visit to western Arunachal Pradesh!
This requires a full blog to itself! Read more about locally fermented beverages of North East India here.
Known for its distinctive aroma, flavour and seedlessness, the assam lemon or kazi nemu (Citrus Limon L. Burm) is a household staple in the state – no meal is complete without it! It holds a dear place in every Assamese person’s heart and it’s no wonder that it is the State Fruit of Assam. An important part of Assamese cuisine, it is mostly used for flavouring dishes and salads and can be dried/pickled and preserved for many years. This Assam lemon produces fruits throughout the year, with two peak-bearing seasons.
Make sure your meals in Assam are accompanied with extra slices of this lemon.
Kazi Nemu
Tezpur Litchi is a special type of litchi grown in “Lichu Pukhuri”,The Tezpur Litchi variety produced in Assam is not just distinctly special in comparison with other varieties grown elsewhere in India but also significantly different in quality from the same variety grown in other adjacent states of the Northeast. As a University student going to Tezpur University from Tezpur Town, this was the best part of the journey during the summer months – to witness the branches heavy with clusters of blood-red Litchis glistening in the sun, waiting to be picked and eaten!
Visitors can enter Luchi Bagaan and personally pick their litchis and pay by the piece.
Tezpur Litchi
Khasi Mandarins: It is extensively grown in Khasi, Jaintia and Lushai Hills and is an important commercial fruit crop in the State that exports the mandarins internationally. The fruits are traditionally harvested between November and February, and farmers use a woven bamboo tool for collecting the mandarins, allowing them to gently pick the fruit without any damage. Unlike other mandarins, it is not easy to peel, but has more flesh and juice.
Local Name: Soh Sohniamtra in Khasi
Season: November – February
Khasi Mandarins
Arunachal Orange: Arunachali Oranges are known for its thin peel, rich juice content and its sweet-sour taste. Locally called Wakro Orange, it gets its name from its major place of cultivation – the Wakro Lohit District and it is one of the oldest, organically cultivated fruits in the State. Shades of orange orchards dot the countryside during winter seasons.
Local Name: Wakro Orange
Season: Harvested between November and February
Other local endemic Oranges: Tamenglong Orange of west Manipur
The Elephant Apple is a tropical fruit native to Southeast Asia, including India, Bangladesh, and Thailand. Elephant Apple trees are large, evergreen, and can grow up to 15 metres tall. They bear large, leathery leaves and solitary, fragrant flowers with white petals. The fruit itself is large, greenish-yellow, and consists of several segments filled with a juicy, tart pulp. The tart and tangy flavour of the Elephant Apple makes it a popular souring agent in several traditional dishes, especially in fish curries and dal. In Assam, it is often used in making the traditional fish curry known as Masor Tenga.
Local Names: Ou Tenga in Assam
Kew Pineapples of Meghalaya:
No road journey into Meghalaya is complete without a mandatory stop to eat freshly cut pineapples with some chilli by the roadside. Grown in the slopes of Garo hills, Kew Pineapples are finally getting the recognition it deserves – with its recent debut in Abu Dhabi. The region’s moderate temperatures (22-32 degrees Celsius) and slightly acidic soil (pH 5.0-6.0) provide ideal growing conditions.
Meghalaya’s Pineapple Festival
Tripura’s Queen Pineapples: This fruit is the state fruit of Tripura for a reason. Known for its strong aroma and sweet taste, these pineapples are more spiney and golden yellow in colour than the Kew. These pineapples have found international audiences in Oman, Holland and other countries. Taste them in its peak seasons between mid May to mid September.
Hmarkhawlien pineapples of Assam: Grown in Lakhipur, Barak Valley of Assam, these pineapples’ history goes back to 1916 to a certain Welsh Missionary Watkin Roberts who is believed to have introduced plantations of this variety as a community activity. The Hmarkhawlien pineapples are reckoned to be the sweetest among all pineapples in India as their sugar content varies between 16 to 28%.
The Sohphie fruit and its tart, tangy flavour is a refreshing respite from the humid tropical air. Sohphie is valued for its medicinal properties. Different parts of the plant are used in traditional healing, including the bark for toothaches and headaches, the fruits for stomach ailments, and the roots for respiratory issues. It’s also noted for its antiseptic properties and its use in traditional Ayurvedic and Unani medicine formulations.The fruit is consumed fresh and used for making pickles, preserves, and traditional remedies. It’s known for its tangy and refreshing taste and is often used in local culinary preparations.
Local Names: Sohphie, Kaphal (Hindi), Nagatenga (Assamese), Keifang (Mizo)
Sohphie of Meghalaya
The Burmese Grape is a tropical fruit especially enjoyed for its juicy pulp. This fruit tree is native to Southeast Asia, including regions like India, Bangladesh, Myanmar, and Thailand. In the North East of India, it is a common fruit in Assam and Nagaland. It can be consumed fresh (yellow to red yellow when ripe) or can be used in making wines and chutneys. It grows in tropical environments, particularly in evergreen forests, and is a beloved favourite among Assamese people. However, this fruit is fast dwindling in towns and local markets.
Local Names: Leteku in Assam, Tamathi among Sumi Nagas, Tangshi among Ao Nagas, Khiju or Bureh in Arunachal Pradesh
Leteku in Assam
Found locally in Nagaland, Assam and other states, this fruit is often eaten as a vegetable when green and as a fruit when ripe. The figs are extremely sweet, grow in clusters and have numerous health benefits like treating asthma and regulating glucose levels. The leaves of this tree are pounded into a paste to treat wounds.
Local Names: Khabvü (Angami), Mbuthi (Sümi), Zuvothe (Lotha), Shimongo (Ao), Rembeinei (Zeliang), Phookjük (Phom), Phiopaieio (Khiamniungan), Khabushe(Chakesang)
The Lakadong Turmeric of Meghalaya is renowned for its exceptional quality and vibrant colour. Grown predominantly in the Lakadong village of the West Jaintia Hills district, this turmeric stands out for its high curcumin content, which ranges between 6% to as high as 12%, compared to the 2% to 5% found in most other varieties. What sets Lakadong apart is not only its potent medicinal properties but also its distinct golden-yellow hue and rich, earthy flavour. It is used in various dishes to add flavor and color, and its high curcumin content makes it a valuable ingredient in traditional medicine for its anti-inflammatory and antioxidant benefits.
Karbi Anglong Ginger, known for its unique aroma and flavor, hails from the Karbi Anglong district in Assam, India. This variety of ginger stands out due to its distinctive sharpness and pungency, attributed to the specific climatic conditions and soil composition of the region. The ginger is a staple in local cuisine and is valued for its medicinal properties as well as its culinary uses. Karbi Anglong Ginger has been awarded the Geographical Indication (GI) status, recognising its specific geographic origin and qualities.
Szechuan Pepper, locally known as Timur in Sikkim, is a distinctive spice celebrated for its unique citrusy flavour and numbing heat. Unlike black pepper, Timur is not a true pepper but a dried husk from the prickly ash tree. It is a key ingredient in the cuisine of the Sikkimese people, adding a zesty, aromatic kick to dishes. Timur is renowned for its ability to enhance the flavor of both vegetarian and meat dishes, and it is often used in traditional preparations such as pickles and spice blends.
Nagaland is home to the world renowned Naga King Chilli known for its extreme heat and high capsaicin content. This fiery chilli is a staple in Nagamese cuisine, celebrated for its pungent flavour and intense spiciness. It is used in various local dishes, including chutneys, curries, and stews, where it imparts a distinctive kick. The Naga King Chilli has gained international recognition, often featured in spicy food challenges and culinary contests.
Ghost Pepper, also known as Bhut Jolokia, is a renowned chilli pepper from Assam, celebrated for its extraordinary heat. It holds a place in the Guinness World Records for its fiery spiciness, making it one of the hottest peppers in the world. This chilli is an integral part of Assamese cuisine, used to add an intense level of heat to a variety of dishes, from traditional curries to spicy sauces. Apart from its culinary uses in hot sauces, pickles, and chutneys, Bhut Jolokia is also used in non-traditional ways such as a natural animal repellent and in riot control grenades by the Indian Army due to its intense heat.
Meghalaya’s honey is renowned for its unique flavours, thanks to the diverse flora and traditional beekeeping techniques. Typically sourced from native bee species like the Indian honeybee (Apis cerana) and the rock bee (Apis dorsata), which thrive in Meghalaya’s climate and natural surroundings, this honey holds a special place for its authenticity and local essence. The honey is known for its raw, unprocessed state, maintaining its organic purity and its health benefits. There are many local product varieties like wild rainforest honey, wildflower honey, based on different sites where hives are carefully placed and the nectar collected by bees’ natural radius habitats.
Key areas of production include Garo Hills, Kongthong, Nongtraw, and Chitchotcheng villages. The State’s beekeeping efforts are supported by initiatives like the State Apiculture Mission under the Integrated Basin Development and Livelihood Promotion Programme, which aims to enhance livelihoods through beekeeping while encouraging organic practices.
Khapse is a traditional delicacy among buddhist dominant regions like Tawang, West Kameng, Mechuka in West Siang, and Tuting in Upper Siang. It is a deep fried sweet biscuit that is more than such a sweet snack – it is collectively made and shared during the festive season of Losar, when families gather to prepare these delicacies in large quantities. Often served with butter tea, the best time to enjoy this snack is during the Tibetan New Year (February and March).
Sweet, sour, salty, bitter, pungent and alkaline: this is the holy grail combination for a balanced meal in North Eastern cuisines – all with local and seasonal ingredients. These tastes not only enhance our sensory experience of a meal but also contribute to overall health and well-being.
Any good thali, whether Assamese, Bodo, Naga or Manipuri, encompasses these flavours and offers a variety of textures for the palate. Each region boasts its own unique culinary heritage, shaped by centuries of tradition and a deep respect for the land. For a long time, many people who had migrated to cities and urban areas felt disconnected from their traditional food and culture. Fortunately, there is a resurgence of pride in their food traditions in recent years, with more people embracing their culinary roots and sharing it with the world.
So, forgo the cafes or international cuisine restaurants when in the North East. Visit a local ethnic dhaba (in towns and urban areas) or ask your local guide for an authentic taste of their region. You will not be disappointed! Let us continue to savour the richness of this land and honour the farmers, artisans, and communities who make it all possible.
