When someone says the word 'momo' around us, our mind instantly thinks of the northeastern states which have blessed us with this gem of a dish. Be it munchies, a quick evening snack or for a whole meal, momos are the real MVPs.
But northeastern?cuisine is way more diverse than just momos and bhut jolokia, and it needs to get the credit it definitely deserves. Here are some of the most authentic dishes from the seven sisters that everyone needs to get their hands on.
Known to have medicinal qualities, narasingha masor jhol is simply a fish gravy cooked in curry leaf paste. The word 'narasingha' stands for curry leaves itself and this dish is a common delicacy in the state of Assam. This dish's USP is that it aids digestion and lowers cholesterol.?
Another Assamese delicacy,?khar is an important part of every traditional meal eaten in the state. The combination of this dish is quite unique -- red rice, raw papaya and a mix of beaten pulses along with local spices. Its simplicity is what makes it a must-have dish.
This meaty dish comes from the state of Mizoram, and it's an amazing preparation of smoked pork seasoned with local spices and leafy greens. If you love spicy food, this is the dish for you.?
A favourite among locals, pitha is a rice-based snack which has both sweet and savoury versions. The Assamese enjoy this delicacy with their morning cuppa, with most preferring the sweeter type. The rice batter is mixed with light spices or sugar and then cooked inside a hollow bamboo stem which adds to its authentic flavour.
This dish from Assam plays with sour flavours and is prepared from locally-caught fish. The ingredients include spinach, bottle gourd, sun-dried tomatoes and green chillies with a final top-up of lemon to add to the sour taste. It is fried in mustard oil and served hot.
This delectable dish comes from Manipur. It is prepared using dried fermented fish and is known for its pungent taste. And although it's usually served with boiled vegetables, bamboo shoots and mushrooms are sometimes added to the stew for more flavour.
This dish from Tripura is prepared using sliced pork and deep-fried bamboo shoots. A single serving packs a moist taste in each bite so a treat for your taste buds is guaranteed.
This noodle-based dish from Sikkim is an Indian version of the Tibetan dish, thukpa. Like its Tibetan counterpart, it is a filling bowl of soupy noodles that can be eaten with or without meat.?
This Meghalayan dish is prepared using pork and rice. It is famous for being cooked in very little oil which, interestingly, adds to its unique taste. It is a part of almost all ceremonies in the state.?
A popular snack from the streets of Manipur, kelli chana is prepared using chickpeas and an abundance of spices. It is served on a lotus leaf which adds a beautiful traditional touch to the dish.
This Manipuri dish is basically hot steamy stew prepared with fish and boiled potatoes. Bay leaves and chilli are added to enhance the taste of the dish, and chives are used as a special ingredient.
How many of these have you had the pleasure to eat?