Dec20,2023
Popular dishes from Khasi and jaintia are Jadoh in which ja is the rice and doh is the pork used, Ki kpu, tung-rymbai, pickle bamboo shoots.
Mui Borok is the name of the traditional Tripuri Thali that primarily consists of dishes which are mostly made from rice, fish, chicken, mutton, pork and lots of seasonal veggies.
The food is generally mild in flavor and not very spicy, with a generous use of ginger, garlic, and chili peppers.
Delicacies of Sikkimese cuisine include locally available ingredients like fermented soya bean (kinema), fermented leafy vegetables (gundruk), dalle chillies, yak butter, chhurpi cheese, fiddle-head fern (ningro)
To make a Naga Thali, you can start by making a simple sabzi called hinkejvu, which is a mix of vegetables, a bamboo wrapped fish and galho that is mix of rice, vegetables or meat.
Like many other Indian thalis, in Assamese thali also the rice sits in the center of the plate and is traditionally eaten with the fingers of the right hand. Unlike every other Indian thalis Assamese thali also have some specialities which makes it different from other thalis.
The food in Mizoram is quite similar to other north eastern states , Generally mild and some of ingredients used are pungent in flavor.
Arunachal Pradesh food differs from tribe to tribe. Toward the eastern side, people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food.