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.

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.

Drink

Bitchi

Fermented rice beer

Main

Dai doh

Lentils and pork

Main

Dai nei iong

Spicy lentil curry with sesame seeds, serve with rice

Main

Dohjem

Stir fried pork with onions, ginger, garlic, sesame seeds, spices

Main

Doh khleh

Cold minced pork salad with ginger, onions, green chilies, the jaintias tribe uses chicken and adds a boiled egg

Main

Doh kpu

Deep-fried minced beef or pork meatballs

Main

Doh kylla

Meat curry with onions, turmeric, pepper, ginger, made with beef, chicken, fish, pork

Main

Dohneiiong

Curry with pork and black sesame seed paste

Main

Doh saw dkhot

Pork offal curry

Main

Doh snam

Black pudding

Main

Doh thad

Smoked meat, beef, pork, fish, for example, stir fried with onions and chili peppers

Side, Snack, Appetizer

Fruit

Custard apples, oranges, pineapples, plums, strawberries

Side, Snack, Appetizer

Ja

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Ja dai

Rice and lentils

Main

Ja dai

Rice and lentils

Main

Jadoh

Mixed rice with meat

Main

Jadoh snam

Mixed rice with blood added to it

Main

Janeiiong

Rice cooked with black sesame seeds

Main

Jastem

Turmeric rice with pork, ginger and onions

Drink

Ka'iad um

Rice beer

Side, Snack, Appetizer

Kappa

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Drink

Kyat

Rice wine

Drink

Laal chai

Red tea

Side, Snack, Appetizer

Memang Narang

Citrus indica is a species of hybrid citrus known by the common name indian wild orange.it is native to south asia.

Side, Snack, Appetizer

Minil songa

Sticky rice, made by boiling rice inside fresh bamboo

Main

Mylliem chicken

Chicken cooked with small khasi chilies, from the village of mylliem

Side, Snack, Appetizer

Na’kam baring belati

Chutney made of dried fish, tomatoes, chilies garic

Main

Nakam bitchi

Soup made with dried fish, herbs, chili peppers and spices

Side, Snack, Appetizer

Phan karo phon

Boiled sweet potato

Side, Snack, Appetizer

Pickles

Pickled vegetables, bamboo, chili peppers, fermented soybeans, fruit, peaches, berries, tamarind, meats

Dessert, Sweet

Pitha

Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the indian subcontinent, common in bangladesh and india. pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). some versions may have a filling, garnish, or sauce. few may be set or shaped after cooking. they are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). pitha is especially popular in bangladesh and the eastern indian states of bihar, west bengal, odisha, jharkhand, the south indian state of kerala, and the northeast indian states, especially assam. pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. less common types of pitha are made of palm or ol (a local root vegetable).

Main

Poora haah

Roasted duck

Main

Pudoh

Rice porridge with pork

Side, Snack, Appetizer

Pukhlein

Sweetened rice fritters

Breakfast

Pukhlein

Sweetened rice fritters

Side, Snack, Appetizer

Pumaloi

Steamed rice cakes

Side, Snack, Appetizer

Putharo

Steamed rice cake

Breakfast

Putharo

Steamed rice cake

Side, Snack, Appetizer

Sakin gata

Sweet sticky rice cake layered with sesame seeds

Dessert, Sweet

Sakin gata

Sweet sticky rice cake layered with sesame seeds

Side, Snack, Appetizer

Shana jhiej

Bengal gram and sesame seed fritters

Main

Syrwa doh masi

Beef and vegetable soup, serve with rice, fried potatoes, fish chutney

Main

Syrwa doh sniang

Pork, mustard leaf and potato curry

Side, Snack, Appetizer

Tungrymbai

Tungrymbai or tung rymbái or "tungtoh" is a fermented soybean food traditionally prepared by the khasi and jaiñtia peoples of meghalaya, northeast india.

Side, Snack, Appetizer

Tungtap

Tungtap is a fermented fish paste found in meghalayan cuisine, consumed by the khasi and garo people. like hentak, it is made with indian flying barb or pool barb fish that are sun-dried, salted and fermented in a sealed earthenware vessel. the vessel is covered with pandan and tied with threads. it can be used in curry or eaten with rice, mixed with onion, garlic, chillis and zanthoxylum nitidum and eaten as a pickle or chutney. tungtap has a spongy, soft texture.

Main

Wak gominda

Pork and squash stew