8 dishes to try from the 8 states when you visit Northeast

Mouth watering delicious dishes from the 8 states of Northeast that you must try:

1. Ngamtok from Arunachal Pradesh

The meaty preparation is an amazing dish that hails from the Nocte tribal community residing in Arunachal Pradesh. The uniqueness of Ngamtok comes from its cooking technique - with the help of hot stones. Stones are heated and put directly into the meat. The recipe uses ingredients such as ginger, garlic, local peppers, chilli, coriander and basil leaves. The paste of these spices is used to marinate the meat, which is then cooked with the help of the heated stones. The stones along with the meat are wrapped up in leaves and then left to cook for 20-30 minutes. The Ngamtok is served with rice. This is why Ngamtok or 'stone-fry meat' is one of the most well-known and interesting dishes of Arunachal Pradesh.

2. Masor Tenga From Assam

The food in Assam is heavily influenced from Bengali and Oriya cuisines, while the food in tribal Assam is characterised by the presence of a number of herbs, and the dishes prepared in lower Assam make generous use of mustard paste. Masor Tenga, which is an Assamese fish curry, is one of the most popular dishes from the state. You can easily prepare this dish at home and relish it during lunch or dinner. The intensely comforting and tangy dish is prepared by cooking fish in a curry made with lemon, wild sour spinach and tomatoes. It is paired with steamed rice with some fresh green chillies.

3. Kangshoi From Manipur

Manipur is the northeast Indian state with the largest variety of cuisines. A traditional Manipuri thali usually consists of 30 different dishes, including salads, curries and stews, as well as the delicious and purple-hued black rice and milk pudding chakao kheer for dessert. One of the most popular dishes from Manipur that you'd love to re-create at home is the vegetable stew kangsoi, which is made from dried and fermented fish. The dish is extremely nutritious and is usually prepared without using even a drop of oil. The fish in the stew can easily be replaced with any other kind of meat or even omitted without changing the cooking method.

4. Jadoh From Meghalaya

Home to the Garo, Khasi and Jaintia tribes of India, Megahalya is known for its diverse cuisine and its love for homemade rice beer. Jadoh is a rice delicacy with meatballs made from ground meat. There are variety of ways you can prepare Jadoh with different major ingredients. Although jadoh is a Khasi preparation; it is something that you may see on the dinner tables of all three tribes.

5. Voksa leh antam chum From Mizoram

Mizo cuisine is healthy and mostly plain yet delicious. The state's food is famous for using fermented pork fat or sa-um in their dishes. Voksa leh antam chum is one of the most popular Mizo dish served in lunch and dinner in ever Mizo households, you can even find this dish in celebrations This dish is simply prepared by boiling pork with mustard leaves. This dish is a simple boiled dish but requires special skills to prepare. The pork is boiled with huge amount of mustard leaves and miinimum salt is used. It is an extermely delicious and healthy dish served with spicy green chilli, ginger and garlic chutney and hot steaming rice

6. Smoked Pork with Bamboo shoot Curry From Nagaland

Naga pork curry is probably one of the most delicious non vegerarian dishes of the Indian cuisine. Crispy, juicy smoked pork is cooked in a wonderfully spiced curry with the famous bhoot jholokia and bamboo shoots to create a dish that is both flavourful and hearty. The curry is usually eaten with steamed rice. This sensational curry has made it to the menus of a number of restaurants around the world. It's a must-try for every non-vegetarian!

7. Gorkhali Lamb From Sikkim

Sikkim is known for its thukpa and momos. But, Sikkimese cuisine is hardly just about these two! Sikkimese cuisine makes generous use of soya bean in its dishes, which is consumed in a number of ways and even fermented. Sikkimese food is also influenced from Nepali food. You may find a lot of Nepali street foods like sael roti and Chatamari in this north-eastern state. Sael roti is often eaten with Gorkhali lamb, which is prepared by grilling lamb pieces and sealing them with a chilli mixture before these are added to the curry.

8. Bhangui From Tripura

The food in Tripura is influenced from the cooking styles and methods of Bengalis and Muslims, as well as the tribes of the state. The people of Tripura love their rice and the masterfully prepared flavoured rice dish bhangui is proof of that. The popular sticky rice dish is made from the flavourful gobindabhog rice, which is used in West Bengal as well. The rice is first sundried and then boiled with ginger, garlic and onions after being wrapped in banana leaves.

These are the famous dishes of each states of the Northeastern states,  even when it comes to foods and unique cuisines there is no limit in Northeast. These dishes are a must try but believe me there are thousands of more interesting and mouth smacking dishes that will do justice to your taste buds when you visit Northeast. Do you know there are also several delicious and unique vegetarian dishes made from fresh organic vegetable grown in the soil of Northeast. So my veg friends stay tuned for more blogs on mouth watering vegetarian dishes of Northeast.