Apong, Arunachal Pradesh: A traditional rice beer prepared by different tribes. It is made from fermented rice and is usually enjoyed during festival, harvest celebrations, and occasions of community. The drink is a symbol of friendship, hospitality and social bonding. (Image: Wikimedia Commons)
Masor Tenga, Assam: A quintessential Assamese dish. It is made with freshwater fish, tomatoes, and locally-sourced souring agents like thekera tenga (dried kokum) or elephant apple. The dish is cooked in mustard oil and tempered with fenugreek seeds. (Image: AI-Generated)
Eromba, Manipur: It is prepared by mashing boiled vegetables such as yams, potatoes, and beans and adding fermented fish called ngari. Red chillies are used to add spice, while herbs are used to add a fresh flavour. (Image: Wikimedia Commons)
Smoked Pork, Nagaland: One of the most famous dish of the state. It is made by smoking the pork until it is crisp on outside and juicy on inside. The meat is first smoked to get the smoky flavours, and then cooked along with bamboo shoots to make a curry. (Image: Facebook)
Sanpiau, Mizoram: The dish is commonly prepared by slow cooking delicate rice until it turns into a porridge-like consistency, and garnished with spring onions, coriander paste, ground black pepper and a drizzle of fish sauce or meat broth. (Image: Instagram)
Jadoh, Meghalaya: It is a single pot meal of red rice cooked with pork and a mixture of local spices. (Image: Instagram)
Mui Borok, Tripura: Berma (fermented and dried fish) is cooked with vegetables, green chillies, and bamboo shoots. (Image: Canva)
