PPT Food Presentation
                     10 Famous 
Foods of 
Northeast 
India in 
2025
Resto 
Presentation by Food
famous foods of northeast 
india
About food of 
The foNodso ofr Ntohrtheasat Isndtia is a unique fusion of 
delectable foods with regional variations and 
international influences. Nearly all of the states in 
north-east India have similar cuisines, which lean 
more toward meat-based dishes. People love non-
vegetarian food so much that they add it to 
vegetarian dishes even when they aren’t 
vegetarian. In famous foods of Northeast 
India,While some foods are hot, others are bland. 
North-East India’s many states each have their 
own distinct cuisine cultures.
Fish 
Belong to: 
Tenga Many different fisAh sspsecaiems can be found in 
Assam. People use their nets to catch fish from 
neighboring ponds and lakes. Even at their 
homes, people have their fisheries. A tart fish dish 
is fish tenga which is very famous food of 
Northeast India. Tenga is a sour word. Large 
pieces of fish and OuTenga, which is Assamese 
meaning elephant apple and gives the meal its 
tangy flavor, are used to produce this tart dish. 
Various spices are added based on personal 
preference. Black mustard, however, gives the 
meal a noticeable flavor boost. The fish is cooked 
in Outenga sauce after being first fried in mustard 
oil. It is eaten alongside white rice.
Sanpiau
Belong to: 
Mizoram
The Sanpiau is a delicacy & famous food of 
Northeast India that is a staple of Mizoram cuisine 
and reflects the region’s rich cultural heritage. 
Every Mizoram household regularly prepares this 
delicious snack, which is also offered for sale on 
the street. Coriander paste, onion, black pepper, 
sour fish sauce, and rice powder are the key 
components of the cuisine. It is regarded as a 
very nutritious snack. It is a dish for vegetarians. 
However, egg Sanpiau is also cooked on occasion. 
The recipe remains essentially the same but now 
includes scrambled eggs.
Iromba
Belong to: 
Manipur
Iromba is a traditional Meitei dish from Manipur 
among the famous food of Northeast India. It is 
a nutritious dish made from fermented fish. 
Because the fish is initially fermented, it has a 
strong pungent flavor. Mashed potatoes, green 
leaves, and red chilies make up the remaining 
ingredients. Very little oil is used in the 
preparation of the dish. As a side dish with a 
main course meal, this dish is a staple of 
Manipuri cuisine. It is frequently eaten as a 
snack as well. The food tastes wonderful in 
contrast to the strong fragrance.
Jadoh
Belong to: 
Meghalaya
Meghalaya’s national dish is jadoh. It is largely 
a traditional delicacy of the Meghalayan Khasi 
tribe among the famous food of Northeast 
India. It is a delicious pork and rice meal that 
must be served at every celebration and 
significant ceremony in a Khasi home. Onion, 
ginger, turmeric, salt, pepper, coriander, and 
bay leaves are among the additional 
components. Oil is used sparingly during 
preparation. Although the meal resembles 
Biryani in appearance, it tastes very different. 
This meal has a flavorful, fragrant richness.
Bhangui
Belong to: West 
Bengal
The well-known sticky rice dish is made using 
the savory gobinda bhog rice, which is also 
used in West Bengal.
After being wrapped in banana leaves, the rice 
is sun-dried before being boiled with ginger, 
garlic, and onions. Any fish or meat meal, 
notably the pork-based when mosdeng from 
Tripura, goes well with Bangui.
Chikvi
Belong to: 
A delicious treatT froimp Turirpuara to swoon over is 
chikhvi. Pork and bamboo shoots are the dish’s 
key ingredients. Smoothly sliced pork is 
prepared with stir-fried bamboo shoots. The 
amount of spice and smoke is just right. Every 
bite of the perfectly cooked pork has a hint of 
wetness. If you ever find yourself in the state 
of Tripura, do not pass up the opportunity to 
satisfy your palate with a platter of Chikhvi. 
The dish is prepared using only fresh herbs and 
spices that are produced nearby. Typically, 
chikhvi is eaten for lunch and dinner with 
steamed rice and is among the famous foods 
of Northeast India.
Phuklein
Belong to: 
Meghalaya
A typical Meghalayan meal called pukhlein is 
made using rice flour. Although it can also be a 
famous foods of Northeast India, Meghalaya is 
where it originated. The meal is well-liked for 
its delectable taste. Rice flour, cane sugar, and 
refined oil make up the majority of the 
ingredients. First, a batter made of rice flour, 
cane sugar, and refined oil is deep fried. The 
food is light and fluffy in texture. This is eaten 
as a snack for breakfast and in the evening 
with a cup of tea that is brewing. Additionally, 
it is made when there are celebrations.
Smoked Pork Curry
Belong to: 
Nagaland
In Nagaland, naga pig curry is arguably one of 
India’s most delicious non-vegetarian dishes 
among the famous food of Northeast India. A 
very spicy curry is used to cook the succulent 
smoked pork. Bamboo shoots and bhoot 
jholokia are added to make it flavourful and 
filling.
Curry is frequently served with steamed rice. 
This excellent curry has been added to the 
menus of many restaurants all around the 
world. All non-vegetarians ought to give it a 
try!
Ngatok
Belong to: Arunachal 
The usage of hPotr satodnes sinh Ngatok’s cooking 
distinguishes it from other cuisines and make it 
famous food of Northeast India. Before being 
put into the flesh, the stones are heated. The 
dish frequently calls for ginger, garlic, local 
peppers, coriander, basil leaves, and chillies. 
Before the meat is cooked on heated stones, it 
is marinated in these spices.The meat and 
stones are both cooked for 20 to 30 minutes 
while being wrapped in leaves. The Ngatok 
comes with rice. This makes ngatok, or “stone-
fried beef,” one of Arunachal Pradesh’s most 
well-known and intriguing foods in Northeast 
India.
Mui Borok And Chuwarak
Belong to: 
Tripura
Tripura’s national dish is mui borok which is the 
famous food of Northeast India. Berma serves 
as the dish’s primary component. The primary 
component in practically all Tripuran dishes is 
berma, a dry, fermented fish. Cooking this dish 
involves using regional herbs and spices. It is 
extremely healthful because no oil is used in its 
preparation. The indigenous alcoholic beverage 
of Tripura is called chuwarrak, and it is very 
popular there. It is made with exotic-tasting 
jackfruit, pineapple, and Mami rice. Chuwarak 
is typically served alongside MuiBorok.
Let's
stay in 
touch
famous foods of northeast 
india