Iromba from Manipur:
This Iromba dish serves as snacks as well as the main dish. Iromba is good for health as it is a nutritious dish. Its flavors may vary according to the season as seasonal vegetables and also vary due to locally available species. There are two versions of Iromba: one is Tokningkok garnishing and the other one is Mayang Maton Garnish. The most common ingredients used in this dish are fermented fish, finely chopped vegetables and fiery red chilly.
Thupka from Arunachal Pradesh and Sikkim:
Thupka is the most popular of all North Eastern dishes in India. This dish is basically originating from the hilly Tibetan terrains. This warm and nutritious dish has a noodle base and is the perfect winter dish. Thupka, itself has many variants and can be found in vegetarian and non-vegetarian versions. Shallow fried Chicken/Pork/Mutton is the meat base for this dish while onions, finely shredded ginger, garlic pods, spring onion added as the flavor. Noodles used in Thupka are egg noodles which are seasonally available with salt and pepper.
Smoked pork from Nagaland:-
Nagaland is known for its pork fitness and people of Nagaland consider Pork to be their main source of meat. The smoked pork dish is crispy on its outer side while the inner portion is juicy. The pieces of pork are cut into small pieces and can either be prepared in a dry form or in a curry. The presence of bamboo shoot inside the pork dish brings out the strong smoky flavor. The other ingredients like Akhuni (fermented soya bean) and anishi (fermented leaves of the yam) are sometimes added to the pork to get different flavors. The smoked pork curry tastes heavenly with steamed plain rice.
Tenga Fish from Assam
Tenga is a fish dish which is sour in taste. This fish preparation is made by locally caught fish sourced from the rivers of Assam. The addition of sun-dried tomatoes, lemon rind, and green chilies gives a delicious taste to this dish. Usually, the fish is fried in mustard oil and then curried with spinach and bottle gourd. Tenga is mostly enjoyed best with plain white rice.
Zan from Arunachal Pradesh
Zan is a dish which can be enhanced with a lot of green vegetables and smoked meat. The locally sourced spices added to the dish bring a sweet and spicy aroma. This dish is quite low in calories and easy to digest too which makes it popular amongst the tourist circuit.
Misa Mach Poora from Meghalaya
This dish is made up of baby shrimps, peppercorns, and coriander. This dish is a good option for tourists who want to sample the exotic cuisine of Meghalaya without having to sample excessively oily and spicy stuff. The magical aroma of Misa maach dish comes from its unique grilling process in banana leaves. The juice from the leaves seeps into the shrimps and endows it with a tangy earthy aroma. This delicious dish is too great with steamed rice.
Rongmei Cabbage Curry with Pork Fat from Nagaland
This Nagaland dish is cooked in a unique non-vegetarian style. The sliced cabbage used in this dish gets a special flavor from pork lard and pork fat which is added to give the dish a binding agent. Like all Naga dishes, there are notes of onion, red chili paste, garlic and tomatoes in the cabbage curry. This is a standard Nagaland dish that is only served in that state but it’s actually so simple to prepare that you can easily try it at home.
Black Sticky Rice Pudding or Naap Nang from Nagaland
The Black Sticky Rice Pudding is one of the best sweet dishes cooked in North East India. The dish is flavored in a tenuous way with sweet nuts and the taste borders on a rich molasses-like sweetness. The Black sticky rice pudding is full of fiber and is good for health. The black glutinous rice is a complex carbohydrate which slowly releases sugar into the system and doesn’t allow you to put on weight. The diary whitener or skimmed milk and the hint of saffron and pistachio in the dish give it a delightful flavor.
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