If you think Indian food is all butter chicken and biryani, you haven’t met North East India yet. This region doesn’t just break culinary stereotypes—it redefines them. With its bamboo shoot broths, smoked meats, fermented delicacies, and minimal use of oil or masala, North East Indian cuisine is raw, rooted, and refreshingly real.
For travelers who eat with curiosity (and maybe a little courage), here are 10 traditional dishes from the North East that will introduce you to a whole new side of Indian food.
Let’s start with a banger. This iconic Naga dish is deeply flavorful, smoky, and slightly tangy from the bamboo shoot. Often cooked with King Chili (one of the spiciest in the world), it's a celebration of Naga fire and flavor.
Best place to try: Kohima’s local homes or street food stalls during the Hornbill Festival.
From the Khasi kitchens of Meghalaya comes Jadoh, a comforting dish of rice cooked with pork blood, meat, and local spices. It’s earthy, savory, and deeply satisfying—especially after a rainy hike around Cherrapunji.
This light fish curry, cooked with potatoes and green chilies, is all about balance. Manipur’s cuisine leans toward healthy, steamed, and fresh, and this dish is no exception. Pair it with rice and a side of fermented fish chutney (ngari) if you’re feeling bold.
These steamed or fried rice cakes are a festival favorite in Assam, especially during Bihu. Pithas can be sweet (stuffed with jaggery and coconut) or savory, and are perfect with a cup of black tea.
Planning an offbeat trip to Assam? Don’t miss the lesser-known town of Maibang, a true hidden gem.
Bai is a simple, nutritious stew made from locally available vegetables, bamboo shoot, and either pork or dried fish. It’s not spicy, but incredibly fragrant and soul-warming. The real magic is in how fresh everything tastes.
Okay, this one’s a drink, not a dish—but Zutho deserves a spot on this list. It’s a traditional Naga rice beer with a slightly sour, tangy flavor. Often homemade, it’s a must-try at festivals or tribal gatherings.
A dish made from stir-fried bamboo shoot and pork, Chikhvi is slightly crunchy, aromatic, and surprisingly light. Bamboo shoot features heavily across the North East, but Tripura’s version has a style of its own.
Fermented soybean paste—called Akhuni or Axone—is pungent, flavorful, and used in a variety of Naga dishes. The most famous combo? Smoked pork with Akhuni. It’s rich, bold, and addictive (once you get past the smell).
Sanpiau is Mizoram’s answer to street food. This porridge-like rice dish, topped with herbs, crushed black pepper, and tangy sauces, is comfort food at its best. Light, warm, and filling—you’ll want seconds.
A beautiful blend of pork and black sesame seed paste, Dohneiiong has a nutty, smoky flavor that’s hard to forget. Best enjoyed with red rice and a side of stir-fried greens.
Food in North East India isn’t just about flavor—it’s about culture, community, and connection. Many dishes are passed down through generations, cooked without written recipes, and served with quiet pride. You won’t find most of these in restaurants outside the region—and that’s exactly why they’re worth traveling for.
If you’re planning a trip soon, make sure to check out our Top 10 Must-Visit Places in North East India or dive into the Best Time to Visit so you can time your travels with the best seasonal flavors and local festivals.
