Top 10 northeast dishes you should try once in your lifetime

Po Cha, Arunachal Pradesh The northeastern state of Arunachal Pradesh is known for its monasteries, snow-capped mountains and simplicity among the people that reflects in their dishes. A popular variant of this is a tea popularly called as the Po Cha which is authentically prepared among the Tibetan settlers in the Tawang region

Akhuni Chutney, Nagaland Akhuni is a fermented soya bean paste made in Nagaland, having a pungent and a sharp, tangy taste. Akhuni is used in variety of dishes of the naga tribe. The Akhuni Chutney, however, is a tad more special owing to its wide popularity.

Chakhui, Tripura The state of Tripura is blessed with nature where its cultural conglomeration has given birth to a humongous culinary plater. An amalgamation of all these favourites is the Chakhui, It is a bamboo shoot and pork potage that has a consistency of thick daal unusually served with rice during lunch and dinner

MizoBai, Mizoram A culturally vibrant state where the culinary extravaganza is incomplete without knowing the history behind their humble beginnings. One such local variety of delicacy is the 'Bai' which is a traditional favourite dish among the Mizo people. The MizoBai is a vegetable stew made with Mizo cheese and fermented pork. 

Asin Puinam, Arunachal Pradesh Asin Puinam is a popular dish among the locals of Arunachal Pradesh that is prepared during special occasions or picnics or during hunting in jungles. In this rice and small pieces of local fish along with an assortment of indigenous ingredients are placed inside the bamboo hollow and sealed which is then cooked over charcoal

Dohneiiong, Meghalaya Meghalaya locals give special preference to pork as compared to other northeastern states. Dohneiiong is one of the most popular dish prepared from pork belly which is slow-cooked with black sesame seed. This dish is best enjoyed with local red sticky rice

BhojaHaah, Assam The Assamese people love their non-vegetarian fare. Whether it is mutton, chicken, duck or pigeon, there is a million way to prepare each. Duck preparations are common and famous in the Lakhimpur area as duck rearing is practised by many villagers in this region. BhojaHaa is a spicy stir-fried duck preparation that is cooked with fermented black bean paste and lots of red chillies.

Ngatok, Arunachal Pradesh In what can be called as one of Arunachal Pradesh's most interesting and well-known cuisines, the Ngatok is distinguished by its cooking methof, which involves the use of hot stones. The stones are heated before being inserted into the flesh. Ginger, garlic, local peppers, coriander, basil leaves and chilies are common ingredients in the recipe

Sanpiau, Mizoram The Sanpaiu is a popular Mizo street dish that are handcrafted and sold as packed snacks on the streets of Mizoram. Rice porridge, finely ground rice, crushed black pepper, fresh coriander paste, tangy fish sauce, and other spices are commonly used

Gyathuk, Sikkim This amazinhg Sikkimese dish is served as a noodle soup that can be served with or without meat and isoften filling. This delectable dish is enhanced by natural and pleasant spices
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