Top 10 Street Foods to Try from North-East India
North-East India, known for its vibrant culture, scenic landscapes, and rich heritage, is also a treasure trove of unique and delectable street foods. The region’s cuisine is heavily influenced by its diverse ethnic communities and geographical factors, offering a plethora of flavors and textures that are sure to tantalize your taste buds. Here, we explore the top 10 street foods from North-East India that you must try.
- Momos (Dumplings)
Momos are perhaps the most popular street food in North-East India, especially in states like Sikkim, Arunachal Pradesh, and Manipur. These steamed or fried dumplings, made from flour dough, are usually filled with a variety of ingredients like minced meat (chicken, pork, or beef), vegetables, or cheese.
Key Ingredients:
Dough: Wheat flour and water.
Filling: Minced meat or vegetables, garlic, ginger, onions, and spices.
Sauce: Often served with a spicy tomato and chili-based dipping sauce.
Why Try Them:
Momos are a perfect combination of a soft outer layer with a juicy, flavorful filling inside. The accompanying spicy sauce adds a kick that enhances the overall taste. They are a comforting snack that can be enjoyed at any time of the day.
- Thukpa
Thukpa is a hearty noodle soup originating from Tibet but widely popular in Sikkim, Arunachal Pradesh, and other parts of North-East India. It’s a wholesome meal, particularly favored during the colder months.
Key Ingredients:
Noodles: Typically handmade or store-bought egg noodles.
Broth: Chicken, beef, or vegetable stock.
Vegetables: Carrots, cabbage, bell peppers, and spinach.
Protein: Chicken, beef, pork, or tofu.
Seasoning: Garlic, ginger, soy sauce, and local spices.
Why Try It:
Thukpa is a nourishing and flavorful dish that warms you up from the inside. The combination of noodles, vegetables, and meat in a rich broth is both comforting and satisfying, making it a perfect street food for chilly evenings.
- Jadoh
Jadoh is a traditional Khasi dish from Meghalaya, often enjoyed as street food. This dish consists of rice cooked with meat, usually pork, and flavored with a blend of local spices.
Key Ingredients:
Rice: Short or medium-grain rice.
Meat: Pork, chicken, or fish.
Spices: Turmeric, black pepper, bay leaves, and ginger.
Additions: Local herbs and sometimes blood sausage.
Why Try It:
Jadoh is a unique blend of flavors and textures, offering a deliciously aromatic and hearty meal. The use of local herbs and spices gives it a distinct taste that is different from any other rice dish you might have tried.
- Pitha
Pitha is a type of rice cake found in Assam and other parts of North-East India. It is particularly popular during festivals and special occasions but is also enjoyed as a street food snack.
Key Ingredients:
Rice: Ground rice flour.
Filling: Coconut, sesame seeds, jaggery, or sometimes savory fillings like meat or vegetables.
Method: Steamed, boiled, or fried.
Why Try It:
Pitha offers a delightful combination of chewy rice cake with a sweet or savory filling. It’s a versatile snack that can be enjoyed in various forms, each offering a different taste and texture.
- Chow Mein
Chow Mein is a popular street food across North-East India, influenced by Chinese cuisine. It is a stir-fried noodle dish with a variety of vegetables and meat, seasoned with soy sauce and other spices.
Key Ingredients:
Noodles: Egg or wheat noodles.
Vegetables: Carrots, cabbage, bell peppers, and onions.
Protein: Chicken, pork, beef, or tofu.
Seasoning: Soy sauce, garlic, ginger, and chili sauce.
Why Try It:
Chow Mein is a delicious and quick meal that is both filling and flavorful. The combination of stir-fried noodles with crunchy vegetables and savory meat, all coated in a tasty sauce, makes it a favorite street food.
- Khar
Khar is a traditional Assamese dish made with raw papaya, pulses, and a unique ingredient called Khar (an alkaline extract from sun-dried banana peels). It’s a simple yet flavorful dish often enjoyed as a part of everyday meals.
Key Ingredients:
Raw Papaya: Grated or diced.
Pulses: Lentils or split peas.
Khar: Alkaline water made from dried banana peels.
Spices: Turmeric, ginger, and mustard oil.
Why Try It:
Khar has a unique flavor profile that is unlike any other dish. The alkaline water gives it a distinctive taste and texture, making it a must-try for those looking to experience traditional Assamese cuisine.
- Aloo Pitika
Aloo Pitika is a comfort food from Assam, made with mashed potatoes, mustard oil, green chilies, and onions. It’s a simple dish that is often enjoyed with rice or as a side dish.
Key Ingredients:
Potatoes: Boiled and mashed.
Mustard Oil: Adds a pungent flavor.
Onions: Finely chopped.
Green Chilies: For heat.
Coriander: For freshness.
Why Try It:
Aloo Pitika is a humble yet flavorful dish that showcases the use of local ingredients. The mustard oil adds a unique taste that sets it apart from other mashed potato dishes.
- Bamboo Shoot Fry
Bamboo Shoot Fry is a popular street food in Nagaland and Manipur. It involves stir-frying bamboo shoots with a variety of spices and sometimes meat or fish.
Key Ingredients:
Bamboo Shoots: Fresh or fermented.
Meat: Pork or fish (optional).
Spices: Ginger, garlic, chili, and local spices.
Garnish: Fresh coriander leaves.
Why Try It:
Bamboo shoots have a unique texture and flavor that is both crunchy and mildly tangy. The stir-frying process enhances these qualities, making Bamboo Shoot Fry a delicious and exotic street food.
- Fish Tenga
Fish Tenga is a tangy fish curry from Assam, typically made with freshwater fish and flavored with tomatoes, lemon, and local herbs. It’s a refreshing and light dish that is often enjoyed with rice.
Key Ingredients:
Fish: Freshwater fish like Rohu or Catla.
Tomatoes: For the tangy base.
Lemon: Adds acidity.
Spices: Turmeric, mustard seeds, and green chilies.
Herbs: Coriander leaves and sometimes elephant apple.
Why Try It:
Fish Tenga is a perfect balance of flavors, with the tanginess of tomatoes and lemon complementing the mild fish. It’s a light and refreshing dish that is ideal for a hot day.
- Singju
Singju is a traditional Manipuri salad made with a variety of fresh vegetables, fermented fish, and a flavorful dressing. It’s a popular street food that is both healthy and delicious.
Key Ingredients:
Vegetables: Cabbage, lotus stem, banana flower, and green beans.
Fermented Fish: Ngari (optional).
Dressing: Sesame seeds, roasted chickpeas, and chili.
Garnish: Fresh coriander and mint leaves.
Why Try It:
Singju is a vibrant and flavorful salad that offers a mix of crunchy vegetables and a tangy, spicy dressing. The use of fermented fish adds a depth of flavor, making it a unique and tasty street food option.
The street foods of North-East India offer a diverse range of flavors and textures that reflect the rich cultural heritage of the region. From the comforting warmth of Thukpa to the tangy delight of Fish Tenga, each dish tells a story of its origin and the people who create it. Whether you are a foodie looking to explore new tastes or someone seeking to understand the culinary diversity of India, the street foods from North-East India are sure to leave a lasting impression. So, the next time you find yourself in this beautiful region, make sure to try these top 10 street foods and immerse yourself in the vibrant and delicious world of North-East Indian cuisine
