Get Ready to Explore the Yummiest Side of North East Indian Cuisine

Fish Head Curry

Starting off the list with this homestyle curry that offers extra richness from the head piece. It is a favorite in coastal homes and is often enjoyed with plain rice or warm rotis, resulting in a meal that feels deeply satisfying.

Kaskol Cutlet

Next in our list comes a snack made by shaping grated ash gourd into patties and cooking them till golden. It tastes light with a mildly sweet center and a crisp outside and is often served during tea time or small gatherings.

Maash Pitika

Then next on our table is a dish featuring a soft mash made from black gram lentils, where the lentils are boiled till tender and mixed with mustard oil and light spices for flavor, and it is commonly enjoyed in Assamese homes.

Assamese Fish Tenga

Carrying the list forward is a refreshing curry known for its light, sour taste. This recipe is a popular choice in Assamese homes and is especially enjoyable on warm days when you crave something lively and comforting.

Kadi Patta Fish Curry

As we continue exploring the recipe, next up, we have this curry filled with the aroma of curry leaves. They add a citrusy, herbal touch while the gravy stays smooth and gentle, making it a warm and flavorful option.

White Egg Curry

Now extending our North East Indian cuisine collection is this creamy curry made with boiled eggs. The gravy is mild and smooth, keeping the spices gentle so anyone can enjoy it, making it feel both comforting and easy to love.

Chicken With Bamboo Shoot

Venturing further ahead arrives a dish where chicken cooks together with bamboo shoots. The shoots add crunch and a slight tang that keeps the curry lively without adding heaviness, and it is common in the North East.

Chicken With Banana Flower

Concluding our flavorful path is a curry made with chicken and banana blossoms. The blossoms bring a light floral taste and gentle bitterness that make the dish stand out, and it is perfect for adding a rustic and traditional finish.