Nort East Food | Food of Nagaland, Assam | Mizoram, Manipur Food | Nelive


Aizawl Staff Curator 186
Northeast India has a street food culture that is as vibrant as its heritage and as beautiful as its people. The food of Mizoram can be seen as a mixture of North Indian and Chinese elements. This blend gives it a unique taste and will make you...
Tour Guide
Northeast Moupee Debroy 76
If you want something different by way of travel experience then you must head for the seven sister states of the North East of India. Visit Arunachal Pradesh, Assam, Nagaland, Tripura, Manipur, Meghalaya and Mizoram and you visit a different world...
New Delhi Staff Curator 90
Water guns, gulaal, coloured cheeks and endless dancing and singing; these are just few of the things that make Holi to be one of the most awaited festivals of the year. Other reason is of course lots and lots of good food. Like every Indian...
Itanagar Staff Curator 41
The progressive farmers under the ‘Arunachal Pradesh Bee & Honey Mission (ABHM)’ from Papum Pare, East Siang and Changlang districts participated in the exhibition and sold their honey products. The honey produced exhibited and sold were honeys...
World Staff Curator 23
A lot of restaurants have started incorporating what are called 'Insta-ready' foods in their menus, in the hopes of catching the attention of young crowds with smartphones. This trend has been decried many a times and by multiple chefs and...
Dimapur Staff Curator 598
Prep Time : 30 minutes Cook Time : 60 minutes [[{"fid":"46706","view_mode":"default","fields":{"format":"default","alignment":"left","field_file_image_alt_text[und][0][value]":false,"field_file_image_title_text[und][0][value]":"Shreded Beef...
Lulu Pheiga - Lulu’s Tribal Kitchen, FoodTruck
Imphal Staff Curator 50
The whole world drools over Indian cuisines and the latest one the world is drooling over is Naga cuisines. This start of making North-East Indian food go global is started by Lulu Pheiga, a resident of Manipur; ‘Lulu’s Tribal Kitchen’ offers...
Assam Staff Writer 62
Best for the summers, it incorporates the sourness of kokum and tomatoes, and the amazing flavour of fried dish, to provide a dish which is loved by many. It is generally consumed after a heavy meal, for it is believed that the sourness of this...
Guwahati Arnab Ghosh 129
Assamese tribes make use of various natural ingredients in cuisine. These include some uncommon and rarely used plants and herbs. They also use indigenous vegetables like Colocasia (called Cosu) in their meals. With the stems and leaves of this...
New Delhi Staff Curator 34
Moringa has been revered among Ayurvedic circles for hundreds of years, but it's currently poised to become the hot superfood of 2016. Nearly every part of the moringa oleifera, or drumstick tree, is edible and packed with vitamin C, protein, iron,...
Rice Beer
Northeast Moupee Debroy 592
Rice is the staple of the Northeast foods and so is fermentation. The two come together to form a heady rice beer that goes under several names but has the same effect. While the North of India and other parts favor long grained rice, it is sticky...
Guwahati Arnab Ghosh 132
The cuisine of Assam is quite enticing and full of variety- to say the least. The indigenous tribes residing in this north eastern state make use of numerous natural ingredients, produce, animal meat etc to make mouthwatering dishes. Rice is a prime...


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