The North-Eastern region of India is not only known for its scenic beauty but also for its diverse cuisine. The region's food culture is a reflection of the rich biodiversity, culture, and traditions of the seven sister states. Breakfast is considered the most important meal of the day and is a great way to explore the region's diverse cuisine. From the aromatic aloo kangmet to the hearty chura sabzi, there is no shortage of mouth-watering breakfast dishes in the North-East. In this article, we will take a closer look at some of the best North-Eastern breakfast dishes that are not only delicious but also rich in flavour and nutrition.
Tan And Aloo Kangmet
Tan and Aloo Kangmet is a popular breakfast dish from Manipur. It is a simple, yet delicious dish made with boiled potatoes (aloo) and a fermented fish paste called Ngari (tan).
To prepare the dish, boiled potatoes are mashed and mixed with chopped onions, coriander leaves, green chillies, salt, and Ngari paste. Ngari is a pungent-smelling fermented fish paste that is a popular ingredient in Manipuri cuisine. It adds a unique flavour and aroma to the dish.
The mixture is then served with a side of steaming hot rice. The combination of the soft and fluffy mashed potatoes with the tangy and spicy Ngari paste makes for a flavourful and satisfying breakfast.
Tan and Aloo Kangmet is a staple breakfast dish in Manipur and is also enjoyed as a side dish with other meals. It is a perfect breakfast option for those who are looking for a hearty and flavourful dish that is easy to prepare and packed with nutrients.
Jolpaan And Paani Pitha
Jolpaan and Paani Pitha are two popular breakfast dishes from Assam. They are typically served together as a complete breakfast meal.
Jolpaan is a simple breakfast dish that consists of a combination of puffed rice, milk, and jaggery. The puffed rice is mixed with jaggery syrup and a little bit of milk, which gives it a sweet and creamy taste. The dish is usually garnished with grated coconut and roasted peanuts, which add a crunchy texture.
Paani Pitha is a steamed rice cake that is filled with jaggery and coconut filling. The rice cake is made with rice flour and water, which is then filled with a mixture of grated coconut and jaggery. The filled rice cake is then steamed until it becomes soft and fluffy.
Both Jolpaan and Paani Pitha are healthy and nutritious breakfast dishes that are easy to prepare and can be enjoyed by people of all ages. They are a staple breakfast dish in Assam and are often served with a cup of hot tea or coffee. The combination of sweet and savoury flavours in these dishes makes them a popular breakfast option in the North-East of India.
Putharo And Pukhlein
Putharo and Pukhlein are two popular breakfast dishes from Meghalaya. These dishes are integral to Khasi cuisine and are often prepared during festivals, ceremonies, and special occasions.
Putharo is a type of steamed rice cake made with a combination of rice flour and water. The mixture is then poured into a cylindrical bamboo stem and steamed until it becomes soft and fluffy. The cooked rice cake is then sliced into pieces and served hot with a side of meat or vegetable curry.
Pukhlein is a deep-fried snack made with a combination of rice flour, jaggery, and sesame seeds. The ingredients are mixed to form a dough, which is then rolled into small balls and flattened into small discs. The discs are then deep-fried until they become crispy and golden brown. The crispy and crunchy Pukhlein is served hot with a cup of hot tea or coffee.
These dishes are not only delicious but also rich in nutrients and energy. Putharo and Pukhlein are enjoyed by people of all ages and are often served during breakfast or as a midday snack. They are a must-try for anyone visiting Meghalaya to experience the unique flavours and culinary traditions of the Khasi people.
Egg Shoap
Egg shoap is a popular breakfast dish from Nagaland. It is a savoury omelette that is made with a variety of ingredients, including chopped vegetables, spices, and herbs.
To prepare egg shoap, the vegetables are first chopped into small pieces and sautéed in a pan with spices like ginger, garlic, and green chillies. Once the vegetables are cooked, beaten eggs are poured into the pan and mixed with the vegetables. The mixture is then cooked on low heat until the eggs are fully set, and the vegetables are tender.
The omelette is then served hot with a side of chutney or ketchup. Some variations of egg shoap include adding meat or seafood to the mixture, such as chicken or shrimp, to give it an added protein boost.
Egg shoap is a delicious and nutritious breakfast option that is easy to prepare and can be customized to suit individual taste preferences. It is a staple breakfast dish in Nagaland and is also enjoyed in other parts of the North-East of India.
Rice And Bai
Mizoram's signature breakfast dish, rice and bai, is a simple yet flavourful meal that is popular across the state. The dish consists of two main components: cooked rice and fermented soybean soup, known as bai.
To prepare the dish, the rice is cooked in boiling water until it becomes soft and fluffy. The cooked rice is then served in a bowl, and a ladle of bai is poured over it. The bai is made by soaking soybeans in water for a few days until they become soft. The soybeans are then mashed, mixed with water, and left to ferment for a few days until they become sour and tangy.
To enhance the flavour of the bai, local herbs and spices like ginger, garlic, and coriander are often added. Sometimes, vegetables like tomatoes, potatoes, or leafy greens are also added to the soup for extra nutrition and flavour.
Rice and bai is a nutritious and filling breakfast option that provides a good balance of carbohydrates, protein, and fibre, making it an ideal meal to start the day. It is also a reflection of Mizoram's rich culinary heritage and diverse food culture.
Chura Sabzi
Chura Sabzi is a traditional breakfast dish from Arunachal Pradesh. It is a simple and wholesome dish that consists of flattened rice, locally known as Chura, served with a side of mixed vegetable curry.
To prepare the dish, the Chura is first washed and soaked in water for a few minutes until it becomes soft. It is then drained and mixed with a pinch of salt and turmeric powder. The mixed vegetable curry is made by sautéing various vegetables like potatoes, peas, carrots, and beans in oil with a blend of local spices like cumin, coriander, and turmeric.
Once the vegetable curry is cooked, it is served alongside the Chura. The soft and fluffy Chura complements the flavours of the savoury vegetable curry, making for a delicious and nutritious breakfast meal.
Chura Sabzi is not only a staple breakfast dish in Arunachal Pradesh but also a significant part of its rich and diverse food culture.
Sweet Poha
Sweet poha is a classic breakfast dish from Tripura. The dish is known for its simple yet delicious combination of flavours and textures, with the sweetness of jaggery and the nuttiness of coconut making it a satisfying morning meal.
To prepare the dish, poha, which are flattened rice flakes, are first washed and soaked in water to soften them. Once they are drained, they are mixed with a syrup made of jaggery and water, which is heated on a stove until the jaggery is fully dissolved. Grated coconut is then added to the mixture and stirred until it is evenly coated.
The result is a dish that is both sweet and aromatic, with the soft and chewy texture of the poha contrasting nicely with the crunchy bits of coconut. Sweet poha is typically served hot and is a popular breakfast item in Tripura, although it can also be enjoyed as a snack or dessert.
Phale And Cheese
Phale and cheese is a traditional dish from Sikkim. It is a unique and popular snack that is enjoyed by locals and visitors alike.
Phale is a type of fermented soybean that is commonly used in Sikkimese cuisine. It has a distinct and pungent flavour and is often mixed with other ingredients to create a range of dishes. Cheese, on the other hand, is a dairy product that is widely consumed all over the world.
To prepare phale and cheese, the fermented soybeans are first boiled until they become soft. They are then mashed into a paste and mixed with grated cheese. The mixture is then seasoned with salt and other spices to taste and is often served with steamed or fried momos, which are a type of dumpling.
The combination of the tangy and savoury phale with the creamy and salty cheese creates a unique and delicious flavour profile that is sure to satisfy. Phale and cheese is a popular snack in Sikkim and is often enjoyed with a cup of tea or coffee. It is also a great way to sample some of the local flavours and ingredients of this beautiful region.