Food Trail Through North East India

If you are an epicure or a connoisseur of good food, then North-East India is a region to tick off your bucket list in 2022. Visitors to the North-East can expect to encounter a tantalizing array of unique yet traditional dishes. The north-eastern part of India is known for its exquisite natural beauty and abundant biodiversity. However, one feature of this part of the country that is rarely highlighted is its vast variety of delicious dishes. We have curated a list of dishes that you absolutely cannot miss during your visit to this spell-binding region.

Shillong's Police Bazaar is one of Meghalaya's most recognised destinations for food and shopping. Once there, you'll discover a bustling bazaar lined with a selection of local street food vendors serving some mouthwatering meals. A local speciality we recommend trying out is Jadoh, a dish made with pork and rice drenched in spices and assorted herbs. The addition of mint leaves and ginger flowers makes it stand out from the variety offered in neighboring states. However, momos remain the favourite among the locals here. Other honorable mentions include Tungrymbai, Dohkhlieh, chow mein and smoked meats. The food in Shillong, and Meghalaya in general, is unique and highly different compared to the other states in North East India.

No traditional Assamese supper is ever complete without Khar. The combination of red rice, mashed pulses, raw papaya and traditional Assamese spices makes this dish irresistibly piquant. Aloo Pitika is another staple of Assamese cuisine. It is made of mashed potatoes, onions, chillies and coriander leaves. Other famous specialities in Assam include Haah Joha Kumura and Gahori Laihak. The former is a staple of indigenous Assamese cuisine that is a mainstay at all major celebrations in the state. It is a curry made with duck and a variety of ash gourd. Gahori Laihak is a dish made using pork, mustard greens and a variety of local spices. Explore the wonders of Assam during your stay at Pushkara Sarovar Portico, Dibrugarh.

Thukpa is said to have originated in Tibet, but the recipe has traveled far and wide and is now a favourite among the people of Arunachal Pradesh. It is prepared with noodles, pork and any local vegetables in season. Chura Sabji is one of the most well-known meals in Arunachal Pradesh. It is a soup or curry prepared with fermented cheese derived from either yak or cow's milk. Apart from these, Masor Tenga, Pitika and Paro Mangxo are traditional delicacies in this part of the country. If you are craving something unusual and spicy, we recommend trying Polu, also referred to as Leta. This delicacy, made of silkworms slowly cooked with traditional tribal spices, is certainly not for the faint-hearted!

Fish - both the marine and freshwater varieties, plays a prominent role in West Bengali cuisine. One of the most popular traditional ingredients in Siliguri is mourala mach, which is a small freshwater fish that is marinated with spices and made into a curry. Another speciality in this part of the country is potol bhaja, also known as parwal fry. It is a spicy fried gourd that is usually served with rice, dal and other accompaniments.

Travelling in India is about learning as much as you can about its many cultures and cuisines. Start packing right away so you can embark on this savoury journey around India and sample the scrumptious delights the country has to offer! Make a pitstop at Royal Sarovar Portico, Siliguri during your North East India tour.