Growing up in Nagaland, I was surrounded by the rich and diverse flavors of North East India. My childhood was a tapestry of unique culinary experiences, from the hearty, smoky dishes of my hometown to the tangy and vibrant flavors of Assamese cuisine. Thanks to friends from across the region, I had the chance to savor dishes from every corner of North East India, each with its own story and tradition.
Today, I’m excited to share some of my favorite easy-to-make recipes that showcase the heart and soul of North Eastern cuisine. These are dishes that not only bring back fond memories but are also packed with nutrition and bold, authentic flavors. Whether you’re new to these flavors or looking to recreate the tastes of home, these recipes are a must-try!
1. Assamese Fish Tenga
- Ingredients: Rohu fish, tomatoes, lemon, mustard seeds, turmeric, green chilies, fresh coriander.
- Method: Marinate the fish with turmeric and salt. Lightly fry the fish pieces and set aside. In a pan, add mustard seeds and sauté until they crackle. Add chopped tomatoes and cook until soft. Add water and bring to a boil. Add the fried fish pieces and simmer for a few minutes. Squeeze lemon juice and garnish with fresh coriander before serving.
2. Eromba (Manipuri Fermented Fish and Vegetables)
- Ingredients: Boiled yams or potatoes, fermented fish (ngari), red chilies, salt, fresh coriander.
- Method: Boil the yams or potatoes until soft and mash them. Roast the red chilies and mix them with ngari. Combine the mashed vegetables with the chili-ngari mix and salt. Mix well and garnish with fresh coriander.
3. Bamboo Shoot Curry (Arunachal Pradesh Style)
- Ingredients: Fresh or fermented bamboo shoots, chicken or vegetables, ginger, garlic, green chilies, salt.
- Method: Heat oil in a pan and add ginger and garlic. Add chicken or vegetables and sauté for a few minutes. Add bamboo shoots and green chilies, then cover and simmer until the chicken or vegetables are cooked through. Season with salt and serve hot.
4. Thukpa (Sikkimese Noodle Soup)
- Ingredients: Rice noodles, chicken or tofu, carrots, cabbage, spinach, ginger, garlic, soy sauce, vegetable broth.
- Method: Cook the noodles according to the package instructions and set aside. In a pot, sauté ginger and garlic, then add chopped vegetables and chicken or tofu. Add the vegetable broth and soy sauce, and let it simmer until the chicken/tofu is cooked. Add the noodles and cook for another minute. Serve hot.
5. Chana Kanghou (Spicy Stir-fried Chickpeas)
- Ingredients: Boiled chickpeas, onions, tomatoes, bay leaves, turmeric, chili powder, salt, oil.
- Method: Heat oil in a pan and add bay leaves. Add chopped onions and sauté until golden. Add tomatoes, turmeric, and chili powder, and cook until the tomatoes are soft. Add the boiled chickpeas and stir-fry for a few minutes. Season with salt and serve.
6. Smoked Pork with Axone (Nagaland Special)
- Ingredients: Smoked pork, axone (fermented soybean), ginger, garlic, chilies, salt.
- Method: Cook smoked pork pieces with chopped ginger and garlic in a pan. Add axone and chilies and mix well. Let it simmer for 15-20 minutes until the pork is tender. Season with salt and serve with steamed rice.
7. Black Rice Salad (Manipur)
- Ingredients: Black rice, cucumber, bell peppers, lime juice, salt, fresh coriander.
- Method: Cook black rice according to package instructions and let it cool. Dice the cucumber and bell peppers. Mix the vegetables with the cooled rice, lime juice, salt, and fresh coriander.
8. Naga Chutney
- Ingredients: King chili (bhut jolokia), tomatoes, garlic, salt.
- Method: Roast the king chili and tomatoes until charred. Peel the skin and mash them together with garlic and salt to form a spicy chutney. Serve as a side dish to complement main meals.
9. Pork with Black Sesame
- Ingredients: Pork, black sesame seeds, ginger, garlic, chilies, salt.
- Method: Roast the black sesame seeds and grind them into a paste. In a pan, cook pork with chopped ginger, garlic, and chilies. Add the black sesame paste and mix well. Simmer until the pork is tender and the flavors are well combined. Season with salt and serve hot.
10. Jadoh (Meghalaya Special)
- Ingredients: Short-grain rice, pork, onions, turmeric, bay leaves, ginger, garlic, black pepper, salt.
- Method: In a pot, sauté chopped onions, ginger, and garlic until fragrant. Add pork pieces and turmeric, and cook until the pork is browned. Add the rice and enough water to cook it through. Season with bay leaves, black pepper, and salt. Let it simmer until the rice is fluffy and the pork is tender. Serve warm.
So, which North East India recipe are you trying tonight?
