North East India's cuisine is as diverse as its tribes — light and tangy in Assam, bold and smoky in Nagaland, comforting and Buddhist-Himalayan in Sikkim and Bhutan.
The lowlands
Assam offers subtle rice-based fare like masor tenga; Meghalaya's Khasi kitchens serve jadoh (rice and pork).
The hills
Naga smoked pork, Sikkimese momos and thukpa, and Bhutan's ema datshi round out a fascinating culinary map.
- Assam: masor tenga, pitha
- Meghalaya: jadoh
- Nagaland: smoked pork, axone
- Himalaya: momos, thukpa, ema datshi
Ask us to weave regional food experiences into any North East itinerary.
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