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Cuisines of North East India

Gather information about the cuisines and special delicacies of North East India, Assamese cuisines, Arunachali cuisines, Meghalayan cuisines, Mizoram cuisines and Sikkimese cuisines.
The North East India consists of seven states and also called as "Seven Sisters of India". The states that are popularly counted among the "Seven Sisters of India" are Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura and Mizoram. The most attractive factor of this part of India is the natural beauty which is relatively the more simple way of life. The food culture of North Eastern part of India. The inhabitants of North East India are basically non-vegetarian. The people of Nagaland eat every part of animal, they never waste any part of it.

Assamese Cuisine:
The Assamese food is basically rice and fish and for dessert the people prefers "pithas" which are actually a type of cake. Rice is the staple food of the state which is taken throughout the day. The Assamese people eat huge variety of breakfast cereals with milk, yoghurt or thick creamakhoi (puffed rice), chura, muri, komal chaul (is the special variety of rice that requires cooking but just an hour's soak in cold water) and hurum. In the dishes the jaggery or sugar can also be added if the person prefers savoury items. There are also different types of pithas that are prepared from rice powder.

Arunachali Cuisine:
The traditional North East Indian cuisine, Chinese food and local food are available here. People take mostly the non- vegetarian diets. There are most of the cuisines that includes the non-vegetarian meals. Apong is the local drink that is made from rice or millets are very popular here.

Manipuri Cuisine:
The dining style of Manipur is literally traditional like sitting down with the banana- leaf plates. The people love to have rice which is seen in every house. Some people prefers meat with rice and other prefers the fish with rice that is counted as the main delicacy of north east India. Kabok is also the dish in Manipur that is popular in North East India which is prepared with the lots of vegetables mixed in it. The Iromba is the dish that is prepared with fish, vegetables and bamboo shoots ans is served fermented.

Meghalayan Cuisine:
The Meghalayan cuisines is having the heavy flavor of meat which is particularly pork. Jadoh is the spicy dish that is prepared from rice and pork and can be eaten any time. The local pork delicacies are prepared in Khasi style. Kyat is also the local brew which is made from rice and it also adds spice to the local celebrations. One can even taste it at any bars which is spread all over the Shillong, Meghalaya.

Mizoram Cuisine:
The Mizoram people are basically non-vegetarian and loves to have meat. The food is not so spicy and is cooked in the as it retains the nutritive value. The locally made wine "Zu" (tea) is the most popular drink which is taken by many of the people and both men and women are fond of smoking.

Sikkimese Cuisine:
Sikkim is the state in the north eastern part of India that is having the unique cuisine and recipies. There are variety of food that one can get but the special features of Tibetan Thupka and Momos which are very popular in the state. The local drink 'Tchang' is the beer prepared with the millet and is served in the bamboo mug. The people of Sikkim are basically the rice eaters. The basic traditional cuisines from the are- Momos, Gya Thuk or Thupka, Ningro with Churpi, Gundruk, Phagsgapa, Seal Roti.

Tripuri Cuisine:
The Bengali community of Tripura prefers to have the non-vegetarian flavored cuisines. Most of the people also serves the special Bengali delicacies. Gather information about the cuisines and special delicacies of North East India, Assamese cuisines, Arunachali cuisines, Meghalayan cuisines, Mizoram cuisines and Sikkimese cuisines.
The North East India consists of seven states and also called as "Seven Sisters of India". The states that are popularly counted among the "Seven Sisters of India" are Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura and Mizoram. The most attractive factor of this part of India is the natural beauty which is relatively the more simple way of life. The food culture of North Eastern part of India. The inhabitants of North East India are basically non-vegetarian. The people of Nagaland eat every part of animal, they never waste any part of it.

Assamese Cuisine:
The Assamese food is basically rice and fish and for dessert the people prefers "pithas" which are actually a type of cake. Rice is the staple food of the state which is taken throughout the day. The Assamese people eat huge variety of breakfast cereals with milk, yoghurt or thick creamakhoi (puffed rice), chura, muri, komal chaul (is the special variety of rice that requires cooking but just an hour's soak in cold water) and hurum. In the dishes the jaggery or sugar can also be added if the person prefers savoury items. There are also different types of pithas that are prepared from rice powder.

Arunachali Cuisine:
The traditional North East Indian cuisine, Chinese food and local food are available here. People take mostly the non- vegetarian diets. There are most of the cuisines that includes the non-vegetarian meals. Apong is the local drink that is made from rice or millets are very popular here.

Manipuri Cuisine:
The dining style of Manipur is literally traditional like sitting down with the banana- leaf plates. The people love to have rice which is seen in every house. Some people prefers meat with rice and other prefers the fish with rice that is counted as the main delicacy of north east India. Kabok is also the dish in Manipur that is popular in North East India which is prepared with the lots of vegetables mixed in it. The Iromba is the dish that is prepared with fish, vegetables and bamboo shoots ans is served fermented.

Meghalayan Cuisine:
The Meghalayan cuisines is having the heavy flavor of meat which is particularly pork. Jadoh is the spicy dish that is prepared from rice and pork and can be eaten any time. The local pork delicacies are prepared in Khasi style. Kyat is also the local brew which is made from rice and it also adds spice to the local celebrations. One can even taste it at any bars which is spread all over the Shillong, Meghalaya.

Mizoram Cuisine:
The Mizoram people are basically non-vegetarian and loves to have meat. The food is not so spicy and is cooked in the as it retains the nutritive value. The locally made wine "Zu" (tea) is the most popular drink which is taken by many of the people and both men and women are fond of smoking.

Sikkimese Cuisine:
Sikkim is the state in the north eastern part of India that is having the unique cuisine and recipies. There are variety of food that one can get but the special features of Tibetan Thupka and Momos which are very popular in the state. The local drink 'Tchang' is the beer prepared with the millet and is served in the bamboo mug. The people of Sikkim are basically the rice eaters. The basic traditional cuisines from the are- Momos, Gya Thuk or Thupka, Ningro with Churpi, Gundruk, Phagsgapa, Seal Roti.

Tripuri Cuisine:
The Bengali community of Tripura prefers to have the non-vegetarian flavored cuisines. Most of the people also serves the special Bengali delicacies.