Gastronomic experiences
The exciting melange of the various tribes and cultures explodes with a cuisine as exciting and unique as them! We love it basic, raw, simple, always fresh ingredients like Bamboo Shoot or the local herbs and greens. ALWAYS garden fresh! Remember it is the land that has given the world the second hottest chilly : The Bhoot or Ghost Chilly! We are mostly meat eaters and mustard oil is our choice of cooking medium.
Assamisk Pitha
The Gateway to the Northeast is Assam, and you’ll be surely greeted with this traditional rice-based pancake or ‘pitha’.
Tripuri Chikhvi
Venture into Tripura and ‘Chikhvi’ , made with stir fried bamboo shoots and sliced pork, served with rice will be in offer.
Assamese Fish Tenga
The Assamese ‘Fish Tenga’ (Sour fish) is a traditional lunch offer. Goes well with a dash of green chilly. The sourness comes from the ‘Ou tenga’ or Elephant Apple.
Khasi Jadoh
You cannot leave Meghalaya without trying out this luscious pork and rice-based Khasi delicacy. It’s ‘Jadoh’!
Steamed Fish
The northeasterners like it basic and thus there’s plenty of steamed healthy food like this fish preparation. Fresh from the pond or the stream.
Mizo Smoked Pork
Visit Mizoram and your main course will include the Vawksa Rep, a dish of seasoned and smoked pork, chillies and fresh leafy greens.
Naga Smoked Pork
This smoked pork preparation from Nagaland is crispy on the outside and juicy on the inside.
Bhoot Jolokiya (Ghost chilly)
Recognise him? The Bhoot or Ghost Jolokiya (Chilly in English), the second hottest chilly on planet Earth ! Scoville scale 1,041,427 SHU, 400 times hotter than Tabasco sauce.
— This chilly is quite common in Assam, where Zaman comes from!
