27 June,2024
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Fermented soybean paste with a very strong smell, used in a variety of Naga dishes across Northeast.
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Dried fish with a pungent smell, used in various curries and chutneys.
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Bamboo shoots that have been fermented, emitting a strong odor but adding a unique flavor to meat and pickles.
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Traditional rice beer with a strong fermentative smell, popular among indigenous communities.
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Known for its strong fishy smell, it is highly prized and used in various Bengali dishes, especially during the monsoon season.
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A traditional Assamese delicacy made from green leaves with fish, known for its pungent aroma, deliciousness, and health benefits.
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Spicy and tangy pickles made from various meats, appreciated despite their strong smell.
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A pungent, aged cheese from the Himalayan regions of Nepal and India.
Credit: Google Photos