North East Indian Flavors PDF

North east  Introduction North East India comprises of seven states commonly known as the “Seven Sisters”. They are Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. The North East is a true frontier region. It has over 2000 km of border wit...

North east  Introduction North East India comprises of seven states commonly known as the “Seven Sisters”. They are Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. The North East is a true frontier region. It has over 2000 km of border with Bhutan, China, Myanmar and Bangladesh and is connected to the rest of India by a narrow 20 km wide corridor of land. One of the most ethically and linguistically diverse regions in Asia, each state has its distinct cultures and traditions.  Arunachal Pradesh: The staple food of Arunachal Pradesh is rice, moreover meat, fish, and the green vegetables are also polular. Lettuce is a commonly grown vegetable. Boiled rice cakes wrapped in the leaves are a popular snack item. Thukpa is a noodle based soup popular among the Monpa tribes of Arunachal pradesh. Panta Ilish is a customary platter of panta bhat with fried ilish slice, which is supplemented through the dried fish, lentils, green chillies, pickles, and onion. It is a customary serving for the Pohela Boishakh celebration.  food Bamboo Shoot:- Bamboo shoot is widely eaten through all the North Eastern States because of its delicate flavour and is a chief component of food in Arunachal Pradesh. The delicious bamboo shoots are used in the dishes of boiled vegetables, cooked meat, pickles and chutneys.  Pika Pila:- Pika pila is a famous type of a pickle that is mostly made by the Apatani tribe of Arunachal Pradesh. It is a favourite accompaniment of food in Arunachal Pradesh. Pika Pila is a type of a pickle that is made by using bamboo shoot and pork fat with a little addition of King Chilly. It is hot but not very spicy as to make you feel sick. Lukter:- Another delicacy of the Arunachal Pradesh Food is the Lukter. Nothing complicated, Lukter is a combination of cooked dry meat and chilly flakes from the King chilly or Bhut Jolokia. Like the norm goes with Arunachal, this too is just a side dish meant to be eaten with the rice.. Apong:- It is just another name for rice beer and is one of the most important traditional drink of Arunachal, and forms an important part of cuisine in Arunachal Pradesh. This beer is home- made, free of any chemicals and is also light on the buds if you're a light drinker and want a little light beer instead of the usual strong commercialized one. Chura Sabji:-It is a kind of a curry made of fermented cheese made by either yak milk or cow's milk and not to forget most important the flakes and a few pieces of the King chilly which makes it spicy but delicious.  Assam: The cookery of Assam, which a state in North-East India is a mixture of diverse unique styles A substantial regional distinction and numerous external influences have played an important role in the development of this cuisine. Though there is a restricted use of spices in the cuisine, the flavors are dominant due to the widespread use of exotic herbs, fruits and vegetables. These fruits and vegetables are used fresh, dried or fermented. Fish, duck and pigeon are widely consumed. Preparations are rarely elaborate. A traditional Assamese meal begins with a khar, and ends with a tengawhich. The food is customarily served in bell metal utensils. Duck Meat Curry. Maasor Tenga The fish is slow cooked in a rich,tangy broth Aloo Pitika – Comfort food of Assam! Aloo Pitika is a simple side dish accompanied to rice and dal. A soul food in its truest sense, aloo pitika is loved by all of Assam. It is essentially mashed potatoes with mustard oil, onion, coriander and salt. This dish can be eaten at both lunch and dinner. Assam version of the humble mashed potato is delightfully simple and flavoursome.  Silkworm assamese people like to eat creepy crawlies too and make it taste awesome! I think the word ‘exotic’ would best describe this dish. Essentially a tribal dish, the larva is stir fried with spices. It is:- crunchy on the outside and liquid-like on the inside. Manipur:Manupur isa small north eastern state. Manipuri cuisine is uncomplicated, natural and healthy. Dishes are characteristically highly spiced dnd chili peppers are commonly used. The staple diet includes rice, green leafy vegetables and fish. Manipuris frequently cultivate vegetables in their kitchen gardens and rear fish in small ponds. Umarok is one very popular chili that is widely used in the cuisine and is known by various names in the other north eastern states, such as the king chili, naga jolokia, ghost chili etc.  Meghalaya: Meghalaya is a North Eeastern state adjoining assam. The staple food of Meghalaya is rice along with spicy meat and fish preparations. All sort of meat including lamb, pork, beef and game birds is common. Popular dishes include Ki Kpu, Jadoh, Tung-rymbai and pickled bamboo shoots. Hadia,is a popular alcoholic drink consumed during major ceremonies and celebrations. Mizoram: The cuisine of Mizoram is quite similar to the cuisines of other North-Eastern states of India. The Mizo cuisine is a mixture of the Chinese and the North Indian Gastronomy. The cuisine offers a wide selection of non-vegetarian delicacies, the dishes are served in the customary traditional way over fresh banana leaves. Meals are usually mild and simple in flavor, thus retaining the nutritive value of the preparations. Bai is a popular main course served with rice, prepared by boiling bamboo shoots and spinach along with pork.  Nagaland: The cookery of Nagaland is acknowledged for its meat based delicacies which are cooked with simple and flavorful ingredients like fermented bamboo shoots, soya beans and the enormously hot bhut jolokia or ghost chili. Dog Meat is extensively consumed and is a delicacy. The natives use minimal oil in their coking, instead they prefer to ferment, dry out and smoke their meats so that the food remains light. Sikkim: Sikkim is a northeastern state known for its scenic Himalayan beauty and tribal culture. Sikkim has its own exclusive food culture. The traditional food is an integral part of the dietary culture of the natives which mainly comprise of the Nepalese, Bhutias. Rice is the staple food. Meat and dairy products are consumed in abundance. Depending on the altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, soybeans, etc. are cultivated