5 Mouth-Watering North East Dishes to Try

5 Mouth-Watering North East Dishes to Try

Are you a northeast food lover? If the answer is yes, then this blog is perfect for you! Here you’ll find 5 famous dishes from the North East that you simply MUST try. From the mouth-watering delicacies of Punjabi cuisine to the spicy flavors of Bengali food, there’s something for everyone on this list. So whether you’re a curry enthusiast or a noodle lover, make sure to add North East Dishes to your list of favorites!

5 Famous Dishes from North East India

North East cuisine is famous for its rich and flavorful dishes that will leave your taste buds dancing for joy! Whether you’re a fan of khichdi, biriyani, or tandoori chicken, these dishes are a must-try.  

Khar from Assam

Khar is a popular dish from the North East region of India. It can be found with chicken or shrimp, with countless variations. Another dish that you should try is tandoori chicken – an Indian version of barbeque chicken! Khar is usually spicy and full of flavors, making it a great main course or part of a meal. It can also act as an appetizer or side dish.

Thukpa – Taste of Arunachal Pradesh

Thukpa is a delicious and hearty soup made from chicken or beef. It’s often served with rice and a side of vegetables, making it the perfect dish to enjoy during your trip to Arunachal Pradesh. A popular dish from this northeastern state, thukpa is an easy way to experience the unique flavors and cuisine of Arunachal Pradesh. Don’t miss out on this must-try!

Kelli Chana- Spicy peas from Manipur

Kelli chana is a dish made from fermented beans and spices originating from the North East region of India. The dish is popular in the northeastern states of Manipur, Meghalaya, Nagaland, Tripura, and Arunachal Pradesh. It can be served as an appetizer or main course and usually consists of a spicy tomato sauce that simmers the beans until they are soft. Biryani also originates from this region – it’s a rice bowl with chicken cooked in aromatic herbs & spices such as ginger garlic paste, cardamom pods, cumin seeds, etc. Fish curry is another popular dish made with fish often coated in mustard oil or ghee before being simmered in Assam spice mix for hours on end!

Jadoh from Meghalaya

If bamboo shoots and vegetables aren’t your things, you’re in for a disappointment with jadoh. This dish is definitely not your average veggie dish – it’s delicious, deliciously flavourful, and perfect for any meal! There are many variations of jadoh- try the Jadoh Pui (with chicken) or the Jadoh Khichuri (with mutton). It can also be enjoyed with rice or chapatis as part of a meal. Usually served as part of the main course rather than being eaten as a snack, this dish is popular in the North East region, where bamboo shoot cultivation is common.

Chikhvi from Tripura

Chikhvi (Tripura) is a dish made from rice, lentils, and fish cooked in a spicy tomato-based sauce. It is popular in the northeastern states of India, such as Tripura, Assam, Manipur, and Arunachal Pradesh.


Thank you for reading our blog. This article has given you a detailed overview of the mouth-watering dishes from the North East region of India. We hope you have enjoyed the read and that you will be able to try out some of the dishes mentioned in the article soon!

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Makhane ki kheer

Makhana kheer

Makhane ki kheer is a decadent, creamy dessert and can be served on any occasion, especially on fasting days.
Ingredients required
Ghee – 2 tbsp
Cashew nuts – 3 tbsp
Makhana / Foxnuts – 2 cups
Full fat milk – 1 litre
Seeds from one cardamom
Sugar – ¼ cup + 1 tbsp (adjust as per taste)
Saffron – a few strands

How to make makhane ki kheer
1. Heat ghee in a pan and add the cashews to it. Fry them till light golden brown. Keep this aside.
2. Add the makhanas/foxnuts and roast till crunchy in the same ghee.
3. Take 1/3rd of the ghee-roasted makhanas and powder it into a coarse mixture along with the cardamom seeds.
4. Boil milk in a thick saucepan on medium-low heat, stirring at regular intervals. Take one or two tbsp of the hot milk into a small bowl and add the saffron strands to it.
5. Let the milk boil for about 10 min, and then add the makhanas. Keep stirring the milk constantly now.
6. When the makhanas turn soft, add the sugar, saffron and makhana-cardamom mix. Stir well and cook for another 4-5 min. The milk will thicken a little now.
7. Add the fried cashews (you can reserve a few for garnishing) once the milk has thickened a little.
8. Stir and cook for a minute and take it off heat.
9. Garnish with the remaining nuts. Serve the makhana kheer hot or chilled.