Assam Laksa
A tangy noodle soup with local herbs.
Khar
A traditional dish made with alkaline water, raw papaya, and pulses.
Pitika
Mashed vegetables or fish, often spiced with mustard and chilies.
Thukpa
A hearty noodle soup with vegetables or meat, popular in cold regions.
Apong
A traditional rice beer brewed by local tribes.
Gyapa Khazi
A smoked pork dish, often with bamboo shoots.
Eromba
A spicy dish made with boiled vegetables and fermented fish.
Ngari
Fermented fish used as a condiment in many dishes.
Chak-hao Kheer
A black rice pudding, famous as a dessert.
Jadoh
Red rice with meat, a staple of Khasi cuisine.
Dohneiiong
Pork cooked with black sesame seeds.
Tungrymbai
Fermented soybeans with pork or vegetables
Bai
A steamed vegetable dish, often with pork and local herbs.
Vawksa Rep
Smoked pork, a traditional Mizo delicacy.
Chhum Han
A fermented bamboo shoot dish.
Smoked Pork with Bamboo Shoot
A fiery and smoky Naga delicacy.
Axone
Fermented soybean paste, used in many dishes.
Naga King Chili
The world-famous extremely hot chili, used in curries and sauces.
Mui Borok
Traditional Tripuri meat curry.
Bamboo Shoot Curry
Fermented bamboo shoot cooked with pork or fish.
Chuak
A local rice beer enjoyed during festivals.
Momos
Steamed or fried dumplings with meat or vegetables.
Gundruk
Fermented leafy greens used in soups and curries.
Phagshapa
Pork cooked with radish and chili, a Sikkimese specialty.