Food & Drink in North East India
The food in North East India has many influences - from mainland India, Tibet, China and Burma. Assamese dishes tend to be more similar to mainland Indian dishes than other parts of the North East though not as spicy. However there are exceptions! Locals eat a lot of duck, chicken and pork, as well as several vegetarian dishes but fish is the regional favourite (as in neighbouring Bangladesh) and many types of local fish are available as well as fish from further afield. Rice is the main staple, though chapatti and paratha, Indian flat breads, are also popular. The Assamese use less vegetable oil in their cooking than most of India. Instead they use mustard oil, a healthier alternative or occasionally ghee. You will also find a wide range of pithas, or cakes.

In Arunachal Pradesh the food varies according to region with the Western part strongly influenced by Tibetan and Chinese food. Noodles are popular here, as is thukpa, a thin soup of vegetables and meat. The most popular choice is momos, dumplings filled with meat or vegetables. Bamboo shoot is also commonly used in cooking here. In other parts of Aruncahal you will find meat and rice dishes, often cooked in bamboo.

In Meghalaya you typically find meat and rice dishes with pork the mainstay, though in Shillong and some places beyond it is possible to find Western and other styles of cuisine with pizza a particular favourite amongst locals.

A traditional drink in all three states is delicious fermented rice beer (known locally as apong, kyat and host of other names) and it is used extensively during festivals and religious ceremonies. Many places also produce stronger spirits distilled from millet or rice.