Discover the top 5 must-try traditional dishes from North East India
Digital Desk: Tucked away in the country’s far-flung northeastern corner is an entire world of flavors most people have never even heard of. The North East isn’t just a geographical region- it’s a cultural goldmine, and its food is as bold, diverse, and unforgettable as its people. This region’s kitchens are cooking up magic that deserves way more attention than it gets.
Discover the top 5 must-try traditional dishes from North East India- from Assam’s tangy fish curry to sweet Manipur’s artistic dessert. Explore the region's rich and underrated culinary heritage.
Here are our top 5 North-Eastern Dishes:
1. Man Dhaniya Masor Tenga- Assam
This is Assam on a plate. Maan dhaniyar masor tenga is a light, sour fish curry made with fresh river fish, tomatoes, kaji lime and a specific ingredient maan dhaniya (Thai coriander), which is only available in North East India. It's delicately tempered with mustard seeds, green chilies, and a squeeze of lemon or a slice of outenga (Elephant apple) to bring out that perfect sourness. It’s the kind of meal that doesn’t overwhelm- it comforts you, especially when paired with rice on a slow afternoon. Fragrant, homely, and beautifully balanced, this dish deserves to be iconic.
2. Smoked Pork with Bamboo Shoot- Nagaland
Smoked pork is more than just a dish in Nagaland- it's a tradition. The meat is smoke-roasted over an open fire at a slow pace, giving it an earthy flavor while being added with a sprinkle of Naga Raja mirchi. Then it is cooked into fermented bamboo shoots for a tangy taste that cuts through the richness of the meat. It is best enjoyed with sticky rice. This is a meat lover's most try dish.
3. Jadoh- Meghalaya
In the Khasi language of Meghalaya, "Ja" is rice, and "Doh" is meat. It is a rich and aromatic rice dish made with pork, turmeric, black pepper, and bay leaves, with a bit of magic sprinkled. Some variations use pig's blood for a deeper flavor (called jadoh snam), but the totally soulful dish is good without it. Unlike biryani, the masala is not the core of Jadoh- rather, it is a dish echoing with the freshness and intensity of hill spices and smoky pork fat. It is filling, warm, and really hard to forget.
4. Bai- Mizoram
Bai is the heartbeat of a Mizo home-cooked meal. It is humble, nourishing, and full of soul. It’s a light stew made from boiling local greens like mustard, beans, and bamboo shoots, usually blended with pork or fermented ingredients like bekang (fermented soybeans). What makes Bai unique from other culinary delights is the way spices or oil have been neglected to give way to the natural flavors of all this food. It is wholesome, slow food, prepared painstakingly and eaten with intent. Bai is actually a wholesome dish by which consumption feels like being fed by someone who really cares.
5. Chak-hao Kheer
Manipur’s Chak Hao Kheer is a dessert that looks like a work of art and tastes just as magical. Made from chak hao, a fragrant black rice indigenous to Manipur. This pudding is slow-cooked in milk, sweetened with sugar or jaggery, cardamom powder and often garnished with nuts or raisins. The result? A rich, purple-tinted kheer that’s naturally nutty, slightly chewy, and deeply comforting. With superfood status and showstopper looks, this dish deserves to be served far beyond Manipur.
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