Recipes from Northeast India

Introduction

Step into the culinary mosaic of Northeast India, where each dish tells a story woven with centuries-old traditions and vibrant flavors. Now, full disclosure: my culinary skills are about as reliable as predicting the weather in the Himalayas. But fear not! Drawing from the breathtaking landscapes and rich cultural tapestry of my childhood, I've developed a profound love for the diverse cuisine of Northeast India. With a little help from my family and friends, I've gathered authentic recipes that capture the essence of each state's culinary heritage.

From the aromatic herbs of Manipur to the hearty simplicity of Meghalaya's delicacies, these dishes promise a flavorful journey through the region's diverse culinary landscape. So grab your bamboo shoots, awa phadigom, and bhut jolokia, and let's explore the vibrant flavors of Northeast India together!

Recipes

The following recipes are quick and simple dishes that you can easily make at home. They are crafted to showcase the authentic flavors of Northeast Indian cuisine, inspired by traditional dishes but simplified for home cooking. These recipes are not from master chefs or professionals but are designed to be accessible and enjoyable for anyone looking to explore the rich culinary heritage of Northeast India in their own kitchen. Happy cooking and enjoy your flavorful journey through Northeast India!

A) Arunachal Pradesh: Pika Pila
[Arunachal-Style Stir-Fried Bamboo Shoots]

Ingredients for two:

• 1 cup fresh bamboo shoots, sliced

• 2 tbsp awa phadigom chopped

• 1 inch ginger, julienned

• 2 green chilies, slit

• Salt to taste

• 1 tbsp cooking oil

Method:

1. Heat cooking oil, add ginger and green chilies.

2. Add bamboo shoots, stir-fry for a few minutes.

3. Add awa phadigom, salt. Stir well.

4. Cook until bamboo shoots are tender yet crunchy.

5. Serve hot.

B) Assam: Pork with Khorisa
[Fermented Bamboo Shoots]

Ingredients for two:

• 250g pork, cut into cubes

• 1/2 cup khorisa [fermented bamboo shoots]

• 1 bhut jolokia [ghost pepper], crushed

• 2 garlic cloves, minced

• 1 tsp ginger, grated

• 1/2 tsp turmeric powder

• Salt to taste

• 1 cup water

• 2 tbsp mustard oil

Method:

1. Heat mustard oil in a pan, add garlic, ginger, and bhut jolokia.

2. Add pork and sauté until browned.

3. Add khorisa, turmeric, and salt. Cook for a few minutes.

4. Pour water, cover, and simmer until pork is tender.

5. Serve hot with rice.

C) Manipur: Eromba
[Smoked Fish Curry with Vegetables]

Ingredients for two:

• 200g smoked fish, flaked

• 1 potato, cubed

• 1 colocasia [taro root], cubed

• 50g green beans, chopped

• 1/2 cup fresh bamboo shoots, sliced

• 1 bhut jolokia, crushed

• Salt to taste

• 1 cup water

• 2 tbsp cooking oil

Method:

1. Boil potato and colocasia until partially cooked.

2. Heat cooking oil, add bhut jolokia.

3. Add smoked fish, bamboo shoots, vegetables.

4. Add water, salt. Simmer until vegetables are tender.

5. Serve with rice.

D) Meghalaya - Jadoh
[Pork and Rice]

Ingredients for two:

• 250g pork meat, diced

• 1/2 cup rice, washed and soaked

• 1 small onion, finely chopped

• 1 tsp ginger-garlic paste

• 2 bay leaves

• 1/2 tsp black pepper

• Salt to taste

• 1 cup water

• 2 tbsp cooking oil

Method:

1. Heat cooking oil, add bay leaves, onion, and ginger-garlic paste.

2. Add pork, black pepper, and salt. Sauté until pork is browned.

3. Add soaked rice, stir for a couple of minutes.

4. Pour water, cover, and cook until rice and pork are tender.

5. Serve hot.

E) Mizoram - Bai
[Pork and Vegetable Stew]

Ingredients for two:

• 250g pork meat, diced

• 1 cup mustard greens, chopped

• 1/2 cup pumpkin, diced

• 1/2 cup bamboo shoots, sliced

• 2 garlic cloves, minced

• 1 tsp ginger, grated

• 2 green chilies, slit

• Salt to taste

• 1 cup water

• 2 tbsp cooking oil

Method:

1. Heat cooking oil, add garlic, ginger, and green chilies.

2. Add pork, sauté until browned.

3. Add mustard greens, pumpkin, bamboo shoots, salt.

4. Add water, cover, simmer until pork and vegetables are cooked.

5. Serve with rice.

F) Nagaland - Smoked Pork with Fermented Bamboo Shoots

Ingredients for two:

• 250g smoked pork belly, diced

• 1/2 cup fermented bamboo shoots

• 2 green chilies, slit

• 2 garlic cloves, crushed

• Salt to taste

• 1.5 cup water

Method:

1. Pour water in pan and bring to boil.

2. Add smoked pork, garlic, and green chilies.

3. Add fermented bamboo shoots, salt. Cook for a few minutes.

4. Simmer until pork is tender.

5. Serve with rice.

G) Sikkim - Kodo Ko Roti
[Finger Millet Pancakes]

Ingredients for two:

• 1 cup finger millet flour

• Water, as needed

• Salt to taste

• Cooking oil

Method:

1. Mix finger millet flour with water, salt to make batter.

2. Heat pan, smear with cooking oil.

3. Pour batter, spread thinly.

4. Cook both sides until golden brown.

5. Serve hot with chutney.

H) Tripura - Mui Borok
[Fermented Bamboo Shoot Salad]

Ingredients for two:

• 1/2 cup fermented bamboo shoots, chopped

• 2 green chilies, chopped

• 2 garlic cloves, minced

• 1 small onion, chopped

• 1 small tomato, chopped

• 1 tbsp mustard oil

• Salt to taste

Method:

1. Mix all ingredients in a bowl.

2. Add mustard oil, salt to taste.

3. Toss well, let flavors meld.

4. Serve as a side dish.

Acknowledgement

Thank you for exploring these recipes from Northeast India with me. I hope you enjoy creating these dishes in your own kitchen and savoring the rich flavors they offer. If you wish to explore further, I would recommend "The Essential North-East Cookbook" by Hoihnu Hauzel. I received this book as a gift from my sister, and it has been a treasured resource for discovering more authentic dishes and culinary traditions from the region. Happy cooking and culinary adventures!

Note: For those interested in exploring Northeast India beyond its cuisine, you might find my Northeast India travel resource and Beginner’s Guide to Northeast India helpful for discovering the diverse cultures and landscapes of the region.