Main

Alu kangmet

Spicy mashed potatoes, mashed potatoes with red chili peppers

Side, Snack, Appetizer

Axone

Akhuni (nagamese: আখুনি), also known as axone, is a fermented soybean product commonly used in naga cuisine. axone is perhaps the most commonly used fermented product of nagaland and the north eastern region of india.

Main

Baah gajor gahori

Pork and bamboo shoot stir fry

Side, Snack, Appetizer

Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.

Main

Bhuna gosht

Mutton or goat curry

Main

Chagem pomba

Fish, shrimp, bean and vegetable stew

Dessert, Sweet

Chahao kheer

Black rice pudding flavored with cardamom and garnished with raisins, nuts

Main

Chahou kheer

Rice porridge with cardamom, nuts, raisins, coconut

Main

Chak angouba

Fried rice with mixed vegetables and spices

Breakfast

Chak angouba

Fried rice with mixed vegetables and spices

Side, Snack, Appetizer

Chamfoot

Boiled vegetables, beans, carrots, cucumber, gourd

Side, Snack, Appetizer

Chana kanghou

Black chickpeas with onions, tomatoes, chili peppers, spices

Breakfast

Chana kanghou

Black chickpeas with onions, tomatoes, chili peppers, spices

Main

Chana kanghou

Black chickpeas with onions, tomatoes, chili peppers, spices

Side, Snack, Appetizer

Chi al meh

Stewed vegetables or vegetable soup, made with, for example, onions, mushrooms, spinach, chili peppers, ginger paste, chili paste, soy sauce

Main

Dali

Dishes made with pulses like chana (chickpea), masur (lentil), mung bean, tur (pigeon pea)

Main

Eromba

Boiled and mashed vegetables with ngari (fermented fish), chili peppers

Side, Snack, Appetizer

Fanghma

Orange-fleshed cucumber, consumed as cooked vegetable or as chutney

Side, Snack, Appetizer

Hawaijar

Fermented soybeans

Side, Snack, Appetizer

Kanghou

Stir fried vegetables, chickpeas, potatoes, with spices

Main

Kangshoi

Seasonal vegetable stew, serve with rice or fish

Side, Snack, Appetizer

Kelli chana

Spicy chickpea snack, made with chickpeas, onion, tomatoes, garlic, ginger, chili powder, cilantro

Side, Snack, Appetizer

Khamen ashinba athoomba

Roasted tomatoes in sweet and tangy syrup

Main

Mairen saag

Pumpkin and onions with spices, chili peppers, serve with rice, roti

Main

Mangal kangtak

Green pea curry with chili peppers, turmeric, coriander, cumin, fenugreek

Side, Snack, Appetizer

Mangal ooti

Yellow pea curry

Side, Snack, Appetizer

Mario nakuppi pakoura

Spring onion fritters

Main

Maroi bori thongba

Curry with black gram lentil dumplings and chives

Side, Snack, Appetizer

Morok metpa

Spicy chutney made with chili peppers, onions, garlic chives, mint, coriander, ngari (fermented fish)

Main

Nga ataoba

Fried fish, fish steaks are seasoned with spices and herbs, then pan-fried until crispy

Main

Nganam

Fish, herbs and spices steamed in turmeric and banana leaves

Side, Snack, Appetizer

Ngari

Fermented and dried fish, used to make chutney, eromba, cooked with taro leaves or vegetables

Side, Snack, Appetizer

Ngari

Fermented and dried fish, used to make chutney, eromba, cooked with taro leaves or vegetables

Main

Nga taoba thongba

Fish curry, fish stewed with vegetables, potatoes, spices and herbs

Main

Oaksha thongba

Spicy pork curry with bamboo shoots, mustard leaves

Side, Snack, Appetizer

Paknam

Turmeric leaves cooked with ngari (fermented fish), spices, chili peppers, serve with sweet chile sauce

Side, Snack, Appetizer

Pakora thongba

Spicy gram flour curry

Side, Snack, Appetizer

Pao

Bread roll, introduced by the portuguese

Side, Snack, Appetizer

Pitaya

A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the americas. pitaya usually refers to fruit of the genus stenocereus, while pitahaya or dragon fruit refers to fruit of the genus selenicereus (formerly hylocereus), both in the family cactaceae. dragon fruit is cultivated in peru, mexico, south asia, southeast asia, east asia, the united states, the caribbean, australia, mesoamerica and throughout tropical and subtropical regions of the world.

Main

Sana thongba

Paneer curry, serve with rice

Breakfast

Sana thongba

Paneer curry, serve with rice

Side, Snack, Appetizer

Singju

Singju (pronounced sing-zoo) is a dish from manipur. it originated with the meitei-culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of northeast india. often served as a spicy side dish, it is also a popular as an afternoon or evening snack. given that its main ingredient are seasonal vegetables, singju has many variations. however, there are two main types: ngari-based and thoiding-besan based. ngari is a kind of fermented fish, the flavor of which forms the backbone manipuri cuisine. roasted ngari-based singju is more popular in all homes, however it is not usually sold by local singju vendors due high cost of ngari. the thoiding-besan version therefore is more widely available from singju vendors. thoiding is an oily seed obtained from the plant perilla frutescens which when roasted gives a nutty flavor. a mixture of roasted thoiding and roasted besan give a delicious flavor that is distinctive to singju. this latter non-ngari version is also served in religious feasts where fish is prohibited.

Side, Snack, Appetizer

Soibum

Fermented bamboo shoots, used in several dishes

Main

Soibum thongba

Fermented bamboo shoot curry

Side, Snack, Appetizer

Soidon

Pickled bamboo shoots, bamboo shoots are pickled with leaves from garcinia pedunculata, a tropical fruit related to purple mangosteen

Breakfast

Tan

Deep-fried wheat flatbread with curd, may also be made with finger millet

Side, Snack, Appetizer

Tan

Deep-fried wheat flatbread with curd, may also be made with finger millet

Side, Snack, Appetizer

Umorok

The ghost pepper, also known as bhut jolokia (which literally means bhutan pepper in assamese), is an interspecific hybrid chili pepper cultivated in northeast india. it is a hybrid of capsicum chinense and capsicum frutescens.in 2007, guinness world records certified that the ghost pepper was the world's hottest chili pepper, 170 times hotter than tabasco sauce. the ghost chili is rated at more than one million scoville heat units (shus). however, in the race to grow the hottest pepper, the ghost chili was superseded by the trinidad scorpion butch t pepper in 2011 and the carolina reaper in 2013.

Main

Yen thongba

Chicken curry

Drink

Yu

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in east asia, southeast asia and south asia. rice wine is made by the fermentation of rice starch that has been converted to sugars. microbes are the source of the enzymes that convert the starches to sugar.rice wine typically has an alcohol content of 18–25% abv. rice wines are used in east asian, southeast asian and south asian gastronomy at formal dinners and banquets and in cooking.