6 Bizarre dishes from Northeast you need to try at least once

Northeasterners have a very unique eating culture. Many dishes have an acquired taste so if you are having it for the first time, you might not enjoy it. A lot of their recipes do not contain oil and spices. They like keeping their dishes simple yet healthy. ...read more

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Updated on May 19, 2021 06:00 PM IST

If you ever travel to any of the Northeastern states after this pandemic, then you must try their local cuisines. Many of you will want to visit again for the food but not all. Most of their dishes are made of innards, blood and fermented items which might not be very pleasing for your taste buds. Here are a few from their menu that you need to try at least once in your life.(Instagram)

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Khar (Assam): This traditional Assamese, vegetarian dish is prepared in a very unique way. It is made from the ashes of banana peel as well as the trunk of the banana plant. Another ingredient added to this dish is raw papaya which enhances the taste and makes it a great summer delicacy.(Instagram/@assamesecuisine@)

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Snail Stew and Steamed Hornets (Nagaland): Naga dishes are definitely not for the faint-hearted. Snail stew, steamed hornet larvae and silkworm curry are loved by the locals there. You can find this anywhere on the streets of Nagaland whenever you visit the state.(Instagram/@the_rumbling_spoons)

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Iromba (Manipur): A very popular delicacy, Iromba, is prepared by the Meitei community. This dish is made from fermented fish and locally available veggies.(@eatdrinkthinkrid)

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Nahkham (Meghalaya): This is one of the most favourite dishes of the Garos. It is made with dried fish, vegetables and distilled ashes.(Instagram/@missgarofoodie)

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Tungrymbai (Meghalaya): This dish is made out of fermented soybeans. It has a very pungent smell which makes it difficult for the newbies to gulp on their first bite. If you like eating fermented food then you will definitely want a second serving.(Instagram/@meijong_khasi_cuisine)

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Jadoh (Meghalaya): One of the most famous dishes of the Northeast, Jadoh, is rice made with blood and pork innards. Just like North-Indian's love their biryani, Khasi's love their Jadoh. This dish is mostly prepared on special occasions or during family gatherings.(Instagram/@thefoodie_explorer)