Apr 25, 2025
This traditional Assamese delicacy is made with raw papaya, pulses, and the key ingredient: filtered water through sun-dried banana peel ash.
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A Tibetan-inspired noodle soup loaded with vegetables or meat, thukpa is perfect for the chilly Arunachal weather.
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This fiery and aromatic dish is a staple in every Naga household. The pork is smoked over an open flame and cooked.
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A spicy mash of boiled vegetables and fermented fish, flavoured with lots of chillies.
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Think Khasi-style biryani but with a Northeast twist. Jadoh is rice cooked with pork blood and spices.
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A simple, healthy stew made with steamed vegetables, bamboo shoot, and sometimes pork or fermented fish.
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The state’s traditional cuisine revolves around fermented fish called berma.
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