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Cuisines of these seven sisters are different between each other. Food is simple and for the most part non-vegetarian. Their close proximity to China and Burma have played their part in influencing the cuisine. Fish is to be the favorite for most.

In Tripura and Assam due to the neighborhood of the Bay of Bengal. The other staple food is rice, a dominant cereal of the region and ‘Pitha’ a rice-based dessert is a favorite of all. Mustard oil is the favored cooking medium. Assamese includes Til Pitha (Til stuffed rice-flour pastries), Narial Pitha (coconut stuffed rice-flour pastries), and Larus (sweet balls of coconut and til) which are prepared in every home during the Bihu festival. Seera (flaked rice) and Doi (curd and yogurt) are also eaten regularly.

Meghalayan Cuisine has a spiced meat in common, from goats, pigs, fowl, ducks, and cows. In the Khasi and Jaintia Hills districts, common foods include Jadoh, Ki Kpu, Tung-rymbai, and Pickled Bamboo shoots. Other common foods in Meghalaya include Minil Songa (steamed sticky rice), Sakkin Gata, and Momo Dumplings. Like other tribes in the northeast, the Garos ferment rice beer, which they consume in religious rites and secular celebrations.

In Manipur, Dishes like "Ngari" (fermented fish) and Eromba (fish speciality) are eaten regularly. "Umorok" (hot Chilli) is grown by the hill people and is used in many of the dishes. A popular sweet here is Kabok, made of rice and molasses.

In Arunachal Pradesh where rice is the prominent food, coupled with boiled vegetables, pulses, meat or fish. The people avoid the use of spice and oils and have a rather nutritious diet with their favorite alcoholic beverage, a rice-beer also known as Apong.

Mizoram's staple food is also rice, Mizos loves to add non-vegetarian ingredient in every dish. Fish, chicken, pork and duck are popular meat among Mizos. Most of the dishes are cooked in mustard oil. Meals tend to be less spicy than in most of India. Bai is one of the popular dishes, made from boiling spinach with pork and bamboo shoots and served with rice. Sawchair is another common dish, made of rice and cooked with pork or chicken.

As far as Nagas, one of their favorite meats is Pork and dishes like Awo Kutsu, which is specially made from the head of the pig. Combinations of Pork with Crab, Smoked Pork with Soya Bean, Bamboo shoots, Crispy hot and sweet Beef are popular. Their Delicious chutneys, “Tathus”, are made using Beans and Bamboo Shoots. Anishi Lon (a preparation of yam leaves and fermented bamboo shoots with pork and fish) is also considered as the famous recipe of Nagas. Rice dishes like Konyak Nuk-Nge and Galho, a kind of khichdi that can be made in different ways. Amerso and Anhoi are two dishes which are prepared from the meat of Chicken is considered as another favorite meat dishes among Nagas.

In Sikkim, Rice is the staple food of the area, and meat and dairy products are also widely consumed. Depending on altitudinal variation, Finger Millet, Wheat, Buckwheat, Barley, Vegetable, Potato, and Soybeans are grown. Dhindo, Dal Bhat, Gundruk, Momo, Gya Thuk, Ningro, Phagshapa and Sel Roti are some of the local dishes of Sikkim.

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Northeast India: Cuisines of Seven Sisters States
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