North-East Cuisine refers to the cuisines of eight Indian states of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim and Tripura. North-East Cuisine has a strong influence from neighboring countries like Nepal, Bhutan, China and Bangladesh. The entire North-East region has been blessed with abundant resources for organic production of fruits, spices and vegetables in wide varieties.
- Arunachali Cuisine comes from the state of Arunachal Pradesh where food is mostly a non vegetarian delight. Local drinks here called apong is made of rice or millet and are much popular in tribal community
- Assamese Cuisine comes from the state of Assam where the focus is mainly on rice, fish and dessert dish pithas (cakes). Assamese eat a huge variety of rice-based breakfast cereals with milk, yogurt or thick cream like akhoi (puffed rice), chira (chura), muri, komal chaul (a specially processed rice which doesn’t require cooking but just an hour’s soak in cold water) and hurum. Jaggery, sugar and salt are added depending upon taste buds of each individual household. Assamese cuisine is bland with minimum usage of oil and spices. Food here consists of mostly non vegetarian dishes, fish, duck egg’s and dishes are made in mustard oil with liberal usage of tomatoes and lemons for tangy flavor
- Manipuri Cuisine comes from the state of Manipur where traditionally people sit down and eat in banana leaves. Rice, fish and meat are main delicacies of this cuisine. Kabok refers to a fried rice dish made with many vegetables. Iromba, a combination of fish, vegetables and bamboo shoots is served fermented. Voksa rep chhum (smoked pork with mustard leaves) is combined with some fragrant wild red rice and is consumed very popularly
- Meghalayan Cuisine comes from the state of Meghalaya where meat is very common and pork is much sought after. Jadoh is a spicy dish of rice and pork eaten very popularly and Indochinese cuisine is very much prevalent along with this. Kyat is a local brew made from rice which is widely consumed across the state and a major attraction in all the bars of the state
- Mizoram Cuisine comes from the state of Mizoram and consists of meat as a base for all the dishes. Here nutrition value of the food is a priority and so the food is cooked with minimum usage of spices in traditional cooking methods. Zu is a tea drink widely consumed and very popular across the state. Mizoram mainly has boiled and subtle preparations rather than the fried foods for retaining nutrition qualities
- Nagaland Cuisine (Naga Cuisine) comes from the state of Nagaland. This cuisine has very much prominence for rice, meat, pork, boiled vegetables and sauces. Traditional cooking techniques involve usage of bamboo shoots for natural flavors and spices are used in little quantities. Nagaland is also famous for the cultivation of the world spiciest / hottest chilli known as raja mirchi / bhut jholokia (ghost pepper)
- Sikkimese Cuisine comes from the state of Sikkim where rice, beef and fermented food is a common delicacy. This cuisine has a strong influence of Tibetan food culture and so the momos and thukpa form a part of their popular dishes in the cuisine. Tchang is a beer made of millet and served in bamboo mug which is famous across the state
- Tripuri Cuisine comes from the state of Tripura. Here the staple food is rice and fish and has a lot of influence from the Bengali Cuisine due to highly population of Bengali habitats here. Here usage of spices is usually high when compared to other North-East states
The entire North-East Cuisine offers a paradise for non vegetarian food delights. However vegetarian dishes are also very common in food menu. Here the cooking techniques are very traditional when compared to the rest of nation and offer some mouth watering dishes which are rare in rest of the cuisines. The variety of spices and ingredients used in this cuisine are very organic and high in nutrition value. This cuisine is one of the least explored delicacy in India and is due yet to get the actual share of its glory.