10 lesser-known North-Eastern dishes that momo lovers should never miss

The very moment we talk about North Eastern dishes the only name that comes to our mind is Momos. We often associate North Eastern food with momos, when actually there are a lot more dishes, we barely know about. North East is surprisingly home to some deliciously unique delicacies. There is a large variety of food that these 7 sisters have to offer. You can find simple seasonal stew, subtly flavored boiled food and bursting masalas, bringing a wide range of variation to the food from this region. Take a look!

Pitha is the favorite traditional snack of Assam. Pithas are typically made from rice flour and could be sweet or savory in taste. Depending on the type of Pitha, they can be fried in oil or ghee, slow-roasted over the fire, steamed, baked, and rolled over a hot plate. Sweet Pithas can contain sugar, jaggery, or palm syrup and are best-served as desserts. Whereas savory Pithas can be eaten in breakfast or as a snack.

Zan is the most popular porridge recipe of Arunachal Pradesh. This is a healthy and nutritious breakfast which is made using millet flour. To add more taste, vegetables, meat, fermented cheese, soybeans, and herbs are added according to the choice. This authentic dish of Arunachal Pradesh is simple to cook and delicious in taste.

Jadoh is a rice preparation from Meghalaya that uses fragrant rice. It is healthier than pulao as it uses less oil and is often flavored with vegetables and meat.

This fish is prepared using bamboo tubes. The fishes are filled inside the tube along with a little bit of spice and allowed to be smoked over a fire. It has a unique, smokey, bamboo flavour.

Tripura’s Chikvi is a dish with the perfect balance of smokiness and lusciousness in taste. Prepared using stir-fried chopped bamboo shoots and sliced pork this dish is combined with lots of spices. It is exclusively found in Tripura.

This is a simple, home-style, Assamese fish curry. This dish is light and tangy and is also known as Tangy Fish Curry. It is prepared with Ou Tenga ( Elephant Apple) and is best enjoyed with steamed rice and green chilli.

Iromba has an unforgettable taste. It is made with fermented fish, mashed potatoes and red and green chilies and is relished as an evening snack or a side dish.

Sanpiau is very popular in the streets of Mizoram. It is a healthy rice porridge made by cooking rice with a little salt. It is plated with fresh coriander paste, spring onions, crushed black pepper, fish sauce, and finely powdered rice. It has a tangy flavor and is very healthy.

Thukpa is a noodle soup combined with lots and lots of vegetables. It’s a wholesome dish that contains carbs, protein, and fiber. It can be enjoyed with your favorite momos.

Khar is an Assamese dish which is cooked with traditional ingredient Kol Khar (it can be replaced with baking soda if it is not available). The Khar gravy is prepared with raw papaya, mustard leaves, vegetables, pulses, or fish. The liquid Khar is also simply eaten as Kharoli with rice which is prepared by adding a few drops of mustard oil.