Food Guide
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A hearty noodle soup originally from Tibet but widely enjoyed in the North East, Thukpa features wheat or rice noodles in a flavorful broth with vegetables.
THUKPA
This Assamese dish consists of mashed potatoes mixed with chopped onions, green chilies, mustard oil.
The Bamboo shoots are typically fermented and then cooked into a spicy curry with various spices and herbs.
A sour chickpea curry made with tomatoes, lemon, or other souring agents. It's a popular dish in Assam and other parts of the North East.
A Manipuri dish made with various seasonal vegetables, including bamboo shoots, and mashed with fermented fish or shrimp paste. Vegetarian versions replace the fish or shrimp with herbs and spices.
EROMBA
Similar to the Assamese dish, Khar is made with raw papaya and pulses but without the addition of meat.
KHAR
A Tibetan noodle soup that includes hand-pulled noodles, vegetables, and sometimes tofu, all simmered in a flavorful broth.
THENTHUK
A simple rice porridge made with water and rice, often eaten as a comfort food in the North East.
ZAN
A Manipuri salad made with various seasonal vegetables, including wild herbs, and dressed with a tangy tamarind sauce.
SINGJU