Wachipa, SikkimThis lesser known dish is quite popular among the Rai tribe in Sikkim prepared only during special occasions. Wachipa is a dish comprising of rice, minced chicken and a powder made of burnt chicken feathers, lending it a bitter taste.
Frog Legs, Sikkim
Yet another delicacy from the state of Sikkim, frog legs are widely consumed by the Lepcha community of the state because they believe that it cures stomach ailments.
Eri Polu, Assam
This exotic dish is prepared primarily during Bihu and is eaten widely by the tribes of Assam. Eri Polu is the pupa left behind after the silk is extracted from the silkworms. It is cooked with herbs, fermented bamboo shoot and spices
Jadoh Snam, Meghalaya
A traditional delicacy of the Khasi tribe of Meghalaya equivalent of a pulao or biryani, the Jadoh Snam is cooked with red rice and pork fat. But the star ingredient of the dish is – Pork Blood that needs to be added in correct amount for that spicy kick.
Doh Khlieh, MeghalayaIt is a Khasi dish from Meghalaya made from pig’s head. It is a salad that contains brain, ears, tongue of the pig mixed with onions, chillies and spices
Steamed hornet larvae, Nagaland
There are more than 100 edible insects that are consumed around the world including India as well. Local communities in Nagaland love hot, piping steamed hornet larvae that are commonly found sold on the streets.
Eromba, Manipur
Eromba is a popular dish of the Meitei community of Manipur prepared using mashed boiled veggies, Naga king chillies and dried fermented fish.
Stink Bugs, Arunachal Pradesh
Done with larvae and pupa, now we come to bugs. These stink bugs are taking food adventure to another level. It is a favourite among the Adi and Galo tribes of Arunachal Pradesh that are either eaten raw or boiled with chillies and consumed