The flavours of the northeastern part of India are greatly inspired by the influence of Tibet and Chinese cuisine. People like to use a lot of natural herbs, vegetables, and fruits for cooking their everyday food. However, the use of local produce doesn't mean that the dishes are simple and linear when it comes to their flavours.
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The dishes in the northeastern part of the country are way more complex and meticulous in terms of their preparation compared to a lot of other cuisines in India. A crucial aspect of Northeastern cuisine is steaming food instead of deep-frying or pan-frying it. Hence, there is an array of steamed dishes that are found in the northeastern part of the country that one can enjoy this monsoon.
* Pukhlein
Pukhlein is a famous dish made from rice flour that is quite popular in Meghalaya. This dish is made from grated coconut, water, rice flour, and jaggery. To make this dish at home, one has to begin by adding some jaggery or sugar powder to the rice flour. Then add a little bit of water to make a thick batter, along with some grated coconut. Add this batter to banana leaves and then steam it until it gets cooked properly. Pukhlein is served nice and warm as a sweet treat to everyone.
* Momos
Momos are not native to India but became very popular in the northern part of the country because of people from the Northeast. As stated above, the north-eastern cuisine is deeply inspired by Chinese and Tibetan culinary practices. Momos are quite popular in Sikkim and Arunachal Pradesh. These are made by taking all-purpose flour and making dough out of it to form the external layer of the momos. In this thin layer of all-purpose flour dough, one has to add a stuffing that can be made from vegetables or minced meat. One can also add some salt, black pepper, and soy sauce, along with ginger, garlic, and onions. These momos have to be secured properly from the top and steamed until they become soft and edible.
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* Assamese Steamed Fish
Assamese steamed fish is a spicy and sour steamed fish from Assam. It tastes innately very fresh and light despite being a melting point for so many flavours. The process begins with taking barramundi fish and sprinkling some salt over it. The next step is to take some Assam paste made from tamarind, salt, ginger, and garlic and mix it with water to form a thick solution which is strained and the leftover liquid is kept aside. This liquid is seasoned with ginger, garlic, vegetable oil, spices, and onions before being added to the fish. The seasoned fish is then steamed till perfection.
* Ngasaang Nganam
Ngasaang nganam is a very famous delicacy from Manipur and has the most evident flavours of turmeric leaves. Ngasaang is a very popular variety of fish in Manipur that is prepared by first mixing the fish with green chillies, and turmeric powder. Lots of crushed hooker chives are also added to the fish along with a lit bit of vegetable oil for that extra moisture. The next step is add salt, turmeric powder, and then cover the fish with turmeric leaves and then banana leaves for steaming.
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* Pumaloi
Pumaloi is a special kind of steamed rice cake from the northeastern part of the country that is specifically made from red sticky rice or white sticky rice. It is made in Meghalaya during celebrations and other events of prominence. These rice are soaked overnight in water before being ground in a mortar. Mix the ground rice with water and salt before finally transferring it into an idli maker or steamer. The heat should be medium. Let it cook until it becomes properly soft and well cooked.