The exotic delicacies of the Seven Sisters of India
Indians don't have a single type of taste bud, they have innumerable cuisines
which can be scrumptious or can taste interestingly weird. Butter chicken,
Samosa, Tandoori Chicken, Dosa, Rasogolla are some of the most famous dishes
enjoyed across the world.
If you are a foodie, you couldn't be at a better place as I am going to take
you on a trip across India to the magical land of exotic flavours and savoury
delicacies. Northeastern India is a medley of various cultures and tribes and
each of them has their own unique flavours and cooking style. Although, most
of the dishes are meat-centred but at the same time they are light yet zesty.
They don't add too many spices, and they cook in minimum or no oil. This is
what makes the Northeast Indian delicacies unique and health-friendly.
- Khar, a refreshing dish from Assam
Khar is a unique dish of the Assamese cuisine. It is prepared by burning a
few pieces of the sun-dried banana tree trunk. The small amount of the ash
obtained from it is mixed into water and kept overnight. The next day, the
mixture is filtered through a fine cloth. Khar is actually the name of this
alkaline solution but it is interchangeably used with the dish. The water
obtained is added with the other ingredients like raw papaya, pulses and a
main non-vegetarian ingredient. This adds an unexpectedly refreshing flavour
to the dish.
- Iromba, a staple dish of Manipur
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The famous cuisines of Manipur are represented by the delicacies of Meiteis,
the prime ethnic group of Manipur. Iromba is one such famous dish of
the Meiteis. It is prepared by fermenting freshwater fish in earthen pots
called koloh by smearing oil on them. Then the vegetables are mashed with
the fermented fishes and red chillies are added into it. No oil is used in
this dish keeping the health factor in mind. The dish might sound bland at
first, but you will be bemused once you unwrap its real taste. It can be
enjoyed with rice as well as roti.
- Smoked Pork, a spicy meaty treat from Nagaland
Nagaland is a melange of numerous tribes and each of them has their own
distinct style of cooking. Their platter is seldomly prepared in the absence
of pork, chicken or beef. Dried bamboo shoots are an integral part of their
recipe. Nagas love pork, especially their smoked pork and stew is a dish
which is cooked on almost every occasion. This dish is prepared on firewoods
to infuse the smoky flavour. The dishes use Akhuni, Anishi and Bhoot
Jolokia or the ghost chilli. Bamboo shoots are also added to this
mouth-watering dish which is cooked practically on any occasion. The pork is
slightly crispy on the outside and juicy on the inside which they enjoy with
steamed rice and dry fish chutney.
- Panch Phoran Tarkari, a vegetable delicacy from Mizoram
Panch Phoran Tarkari is a delectable dish of mixed vegetables and a
whole spice blend called the panch phoran. Panch phoran seeds comprise
of Fenugreek seeds (Methi), Fennel seeds (Saunf), Mustard seeds (Rai),
Cumin seeds (Jeera) and Nigella seeds (Kalonji). The dish comprises of
potatoes, brinjal, pumpkin and chillies. The seasoning spices are cooked
in low flame in oil, then the vegetables are added with turmeric powder,
sugar and salt. After a few minuted under a lid, the dish is ready to be
served with poori. This dish is simple to prepare yet, the flavours are
really tempting.
- Momos, the ideal street food from Sikkim
Have you heard of Momos? Who hasn't right, even my girlfriend drools
over just the thought of having momos. If you are one of those
extraterrestrial people whose answer to this question is NO, then you,
my friend are missing out on one of the best street delicacies in India.
Momo is a traditional Sikkimese dish which has developed considerably
over the years. Now, you can find momos with fillings ranging from
paneer to cheese to chicken or pork. They also come as steamed and fried
options. The spicy dip made of garlic, chillies and tomatoes keeps you
drooling over the dish.
Suggested light reads:
- Steamed Fish with Bamboo shoots, a savoury dish from Nagaland
Nagaland is famous for its minimal or no oil food. This dish is one of the
speciality dishes of Nagaland. It might taste plain for the people
accustomed to spicy food, but after a few bites of the fermented fish,
eventually you can relish the subtle hint of the bamboo shoots and indulge
in its aroma. It requires minimum spices which include ginger, garlic and
ghost chilli. The exotic dish is easy to make and tastes divine with steamed
rice.
- Thukpa, the go-to meal from Arunachal Pradesh
Since, Arunachal Pradesh is an agricultural state, most of its dishes have
ingredients coming from their agricultural produce. Apong is one such
tradition drink made from fermented rice millets. Originally from Tibet,
Thukpa has become a traditional dish which consists of hand-made noodles
and broth. It is generally made with meat but it can be made with
vegetables like tomatoes, onions, cabbages and carrots. Because of the
chilled weather of Arunachal Pradesh, this warm dish makes a perfect meal
for anyone.
- Chikhvi, a pandora's box of flavours from Tripura
Chikhvi is a typical dish of the state which is made with fried pork and
stir-fried bamboo shoots. Other ingredients like jack fruit, green papaya,
green chillies are used. This scrumptious dish has the right balance of
moisture to not let your mouth to dry up and it. Chikhvi is a must have dish
if you are a foodie, love to try new dishes and find yourself lurking on the
streets of Tripura.
- Masor Tenga, a melange of flavours from Assam
Assam is truly the land of flavours, it offers such a wide range of recipes
to entice your taste buds that it will leave you tempting for more.
Masor Tenga is a light and tangy fish curry that tantalizes your taste buds.
The fish is cooked in a broth made of tomatoes and elephant apple and lemon.
Can it be anymore sour? But the dish is surprisingly revitalizing, the fish
just melts in your mouth and the fresh spices added to the dish enhances the
flavours.
- Pukhlein, the dessert from Meghalaya
What better way to end a meal than with a sweet dish. Meghalaya is famous
for its wide range of sweet dishes. One such drool worthy dish is Pukhlein.
This simple regional dish is made with rice flour and cane sugar. This
luscious crispy rice suits every palate. One pipping hot cup of tea paired
with this
luscious sweet recipe and you can have endless conversations.
Northeast India is truly a medley of different flavours and exotic dishes.
Which of these dishes do you want to try first?
Let me know in your comments.
I had iromba manyth times bro its delicious indeed and the momos
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