North East Indian food
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Northeast Indian food is a very different experience from the creamy curries and naan many travellers associate with India. In states like Mizoram, Manipur, Nagaland, and Assam, food traditions draw on local produce, tribal cooking methods, and time honoured techniques such as smoking, drying, and fermentation. The result is a cuisine low in dairy but rich in earthy, wholesome flavours that feel deeply connected to the region.
Some of the fermented ingredients can be strong, funky, and, let’s be honest, not always for everyone. But they’re a core part of the region’s food identity and well worth trying at least once.
