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The diversity of India is not only reflected through the apparel or dialect but also food. Usually, some specific dishes are prepared in various forms depending on the geographical environment and availability of ingredients. At the same time, people cook the same dish in different ways in different states according to their taste. If we talk about the northeastern states of India, then the food habits are quite different here. These states boast of rich cultural heritage, but you will be amazed to know the variety of food options they offer. There is a fine blend of spices that can be seen in both vegetarian and non-vegetarian dishes. So, today, we'll share some best dishes of the 7 sister states which you should try once.
Assam- Amitar Khar
Amitar Khar is a famous Assamese dish that is usually served at lunch. People in Assam like to eat it with rice and dal. It is a vegetarian dish, which is made using raw papaya and spices. While preparing, chopped raw papaya cubes are cooked in a tempering of red chilli, cumin, fennel, mustard, and fenugreek. Amitar Khar is a famous dish of the North East, and it is believed that eating it keeps the stomach clean.
Manipur- Eromba
Eromba is a delicious dish belonging to the Meitei community of Manipur. Are you a fish lover? Then, you must try this dish as it's prepared using boiled vegetables and fermented fish. Both of these are mixed with spicy chillies and mashed. The main ingredient, i.e. fermented fish, is called 'Nagari' in the Manipuri language. It is a freshwater fish that is sun-dried and then fermented to give a tangy flavour.
Arunachal Pradesh- Thukpa
Thukpa is one of the famous dishes of North-Eastern cuisine. This dish is a delicious soup with vegetables and noodles. Several spices go together to give the soup its classic flavour. The most preferred vegetables known in Thukpa are mushrooms, carrots, cabbage and onions. Many people also include chicken in this recipe, making it perfect for eating during winters.
Tripura - Chikvi
The local people of Tripura commonly eat Chikvi, also known as Pork ka Bharta. It is prepared by roasting pork with bamboo shoots, roasted red peppers, onions, ginger and herbs. There are many ways to make chickpeas. Several people also add green chillies, soaked green papaya seeds, rice flour, lime leaves, and turmeric to enhance the taste.
Mizoram- Sanpiau
Both Sanpiau and Arsa Buhchiar, a type of rice porridge, are served in Mizoram. However, a significant difference is that Arsa Buhchiar is filled with chicken, enhancing the taste by adding local herbs. Meanwhile, Sanpiau is served without chicken mixed with coriander paste, fish sauce, powdered rice, and spices.
Meghalaya- Jadoh
A popular dish from Meghalaya, Jadoh is a casserole made of pig liver, rice, green chillies, bay leaves, ginger, onions, black pepper and turmeric. In the Khasi language, 'ja' means rice, and 'doh' means meat. Although it is traditionally prepared from pig liver, some people also use chicken instead of pork.
Nagaland - Smoked Pork
Spicy on the inside and crunchy on the outside, this smoked pork is the signature dish of Nagaland. It is cooked traditionally by adding a smoky flavour to the meat. The famous Bhoot Jolokia is used to make this dish, known as two of the hottest chillies in the world.
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