Kelli Chana (Manipur): A street‑side favorite, Kelli Chana is a simple yet bold dish made with boiled chickpeas tossed with fried bamboo shoots, spices, and herbs. Traditionally served in small leaf cups, it offers a refreshing burst of flavor and texture. The bamboo shoots add a distinct earthy taste, making it a snack that’s both nutritious and deeply rooted in Manipuri tradition. (Image: Instagram)

Alu Pitika (Assam): A comfort food for many Assamese households, Alu Pitika is a mashed potato dish flavored with mustard oil, onions, and green chilies. Simple yet satisfying, it’s often served alongside rice and dal. Its rustic charm lies in its minimalism and the punch of mustard oil. (Image: Instagram)

Tungrymbai (Meghalaya): A fermented soybean dish, Tungrymbai is stir‑fried with vegetables, ginger, garlic, and mustard oil. It’s hearty, protein‑rich, and deeply flavorful. The fermentation process gives it a distinctive taste, making it a must‑try for adventurous food lovers. (Image: Instagram)

Eromba (Manipur): Another Manipuri staple, Eromba is a comforting mash of boiled vegetables (often potatoes or yams) mixed with fermented fish chutney. For vegetarians, the fish is omitted, and the dish still retains its fiery flavor thanks to generous amounts of chili and fresh herbs. It’s eaten with rice and reflects the region’s love for simple, earthy meals. (Image: Wikimedia Commons)

Bamboo Shoot Curry (Nagaland): Nagaland is famous for its bamboo shoot dishes, and vegetarians can enjoy Bamboo Shoot Curry prepared with seasonal vegetables. The bamboo shoots lend a tangy, slightly sour flavor, making the curry unique. It’s a staple in Naga kitchens and highlights the state’s reliance on forest produce. (Image: Reddit)

Vegetable Momo (Arunachal Pradesh & Sikkim): Though momos are popular across India now, their origins lie in the Himalayan belt. Vegetable momos, stuffed with cabbage, carrots, and onions, are steamed dumplings served with spicy chutney. They’re light, flavorful, and perfect as snacks or meals. (Image: Instagram)

Dal with Lai Xaak (Assam): This Assamese dish combines lentils with mustard greens, creating a wholesome and nutritious meal. The bitterness of the greens balances beautifully with the creamy dal, offering a comforting yet complex flavor profile. It’s a staple in Assamese households. (Image: Instagram)

Kosu Xaak aru Aloo (Assam): In Assam, Kosu Xaak aru Aloo is a homely preparation of colocasia leaves cooked with potatoes and spices. The dish is slightly tangy and pairs beautifully with steamed rice. It’s a classic example of Assamese cuisine’s reliance on leafy greens and seasonal produce. (Image: AI-Generated)

Chak Hao Kheer (Manipur): This dessert is made from black rice, locally known as Chak Hao. Cooked slowly with milk and sugar, it transforms into a rich, purple‑hued pudding. Chak Hao Kheer is not only delicious but also packed with antioxidants, making it a healthier alternative to regular rice puddings. It’s often served during festivals and special occasions. (Image: Instagram)

Khasi Pitha (Meghalaya): A traditional rice cake, Khasi Pitha is made from rice flour and jaggery, often steamed or pan‑fried. It’s a festive delicacy enjoyed during community gatherings and celebrations. Its subtle sweetness and chewy texture make it a delightful vegetarian treat. (Image: Instagram)