THE NORTH EASTERN CUISINES- AN IMPORTANT DELICACY

By- Antarjit Das

Class- VIII

Don Bosco H.S School, Kokrajhar

INTRODUCTION:

India is a land of varied ethnic groups, culture and languages, and where there are diversified cultural groups; there are also diversified traditional foods. Some of those cultural groups include the tribes of North-east India. We can’t survive without food and simple food might not always be the choice.

We sometimes want to consume something that contains the richness of the exotic Indian spices, traditions of different cultural groups and feeling of cultures mixed together to form a great bond of taste and happiness.

Many of the North- Eastern foods have basically originated from the tribal groups there. Some of the well- known tribal food items has now got a modern serving touch in some restaurants. However, some of the tribal food items are slowly losing their value on the basis of consumption because some foreign originated fast foods like pizza, burger, hot dogs, and etc. are included in their food habits.

TRIBAL FOOD IN ASSAM: 

Assam is the most populated state in North- East India and is considered as the ‘Gateway to the North-East’. Assam is the land of two of the most important tribes of India which are the Ahoms and the Bodos.

 The Ahom Society has a number of non- vegetarian foods. The typical Ahom non- vegetarian food includes chicken, Goat meat, duck meat, frogs, egg of red ants and some other insects. Til Pitha is a popular dish which is made from sesame seeds and rice which is also very sticky. A special kind of dried fish called the Hukoti Maas is also eaten very widely throughout the Ahom Society.

 Fig.1 ( Representation of the Ahom Thali)

Source-Google Images

Bodo tribes are spread around many areas of the BTC (Bodoland Territorial Council). Besides many varieties of meat like chicken and goat meat, pork is one of the most consumed food items of the Bodo community. Pork meat is known as ‘Oma Bedwr’ in the regional Bodo language. Onla is one of the most important food items in the Bodo thali. It is a type of gravy made from rice flour and bamboo shoots, in which sometimes meat or fish is also added. Besides that, a special type of rice-beer is also consumed among them. Most of the Bodo people in Assam are non-vegetarians, but some are also not so. Some other organisms like silkworm, eggs of red ants, snails and frogs are also eaten in a large quantity among the Bodo community. Many types of meat and fish are also eaten and cooked as an important delicacy. Rice is the staple food here.

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Fig.2 (Onla)

Source-Google Images

Fig.3 (Snail Curry)

Source-Google Images

Fig.4 (Oma Bedwr)

Source-Google Images

Many other tribes like the Rabhas, Garos and Dimasas exist in the state of Assam since many centuries till today.

The Rabhas are also an important tribe of Assam.  Not only Assam, but the Rabhas are also found in many areas of Mizoram, Arunachal Pradesh, Meghalaya and Manipur. For the Rabha tribe, delicacies grow on trees, I guess. According to the Rabhas, the snacks( known as ‘Jalpan’ in Assamese), mostly includes Chira (Flattenned Rice); Doi (Curd/Yogurt) and Gur (Jaggery) , which is served in a traditional utensil which is called the ‘ Ban Bati’, as per as the Rabha traditions. Laddoos (a sweet dish native to India) are also served during the Jalpan. Many of the Rabhas consume grasshoppers and silkworms too. An ethnic Rabha meal shall contain less spices and also might include the traditional rice- beer. Most of the tribes native to Assam consume some food items which have Bora Choul (sticky rice) in it as an ingredient. The Rabha people consumed a dish called the Mai Posung, which is a delicacy made from the Bora Choul and some coconut grated in it. Another important delicacy is the Toukam Bomshi, which actually is fried chicken mixed with ginger, chili, turmeric and more such spices. Palu Bhaji (silkworm fried with some spices and onions) is also very famous among the Rabha people. Red ants are also very widely consumed among them. Some rarer varieties may cost few more rupees since the sellers need to gather the eggs of red ants from their different colonies which are present in many places like under the ground, under the barks of trees, etc. This might provide them with a large quantity of eggs but will also cost almost a day of hard work. Rabhas are mostly non- vegetarians and pork is very popular among them. Brabham is a special dish made from roasted pork (1). Besides pork, the Rabhas also eat fish, chicken and goat meat.

Fig.5 (Palu Bhaji)

Source-Google Images

The Dimasas tribe is a very important tribe which mainly lives in The Haflong district in the state of Assam. Rice is the staple food. Bora Choul is used to make Pithas. It is considered as a delicacy. Dried Fish Curry is also very popular among them. The speciality about the curry is that the curry is alkaline/ basic (2). The Dimasas mostly practice jhum cultivation or shifting cultivation. They are too mostly non- vegetarians and thus, they also eat different types of meat like the ones of a hen, goat.  The Dimasa people like spicy cuisines. The Dimasa Chicken Curry is one of the most famous dishes among the Dimasa people and is also a delicacy.

THE TRIBAL FOOD OF MEGHALAYA:

A number of important tribal communities are spread around the state of Meghalaya. Two of the most important tribes include the Garos and Khasis.

The Garos live in and around the Garo Hills of Meghalaya. They are mostly engaged in Shifting Cultivation processes. Sticky rice is considered the staple food. Three most important food ingredients include the Banana leaves, which is known as wetepa; Karichi, which is a soda made from banana and bamboo and the bamboo itself and is mostly used as an ingredient in some popular food items. Baring Nakam is a very popular dish made by the Garos(3). It is made from Brinjal (eggplant), dried fish and some spices. A popular Garo tiffin or a free- time snack is the Sakin which is actually a cake made from Bora Choul (sticky rice). Garos are too non- vegetarians.

Fig.6 (Baring Nakam)

Source-Google Images

Fig.7 (Sakin)

Source-Google Images

The Khasis are also an important tribe in the state of Meghalaya. Almost all of the Khasi people are non- vegetarians. Boiled rice (jadoh) along with some types of meat is considered staple (4). Dried fish is also eaten. Varieties of meat like chicken, pork and goat meat, are considered staple, unlike other regional tribes.

Fig.8 (Jadoh)

Source-Google Images

TRIBAL FOOD IN NAGALAND:

Nagaland is a place of divine tribal culture. There are hundreds of major and minor tribes living in Nagaland. Three of the most important ones include the Nagas, the Aos and the Lothas.

The Naga tribe is the most important tribe in the state of Nagaland. Most of them are meat- eaters. Bamboo shoots are a very important food ingredient while making some mouth- watering Naga cuisines. Naga cuisines are very popular around the world and many Naga restaurants are spread all around the world. Dog meat or Bush meat is very widely eaten among them. Pork is consumed in many types of forms, whether it is roasted, fried, steamed, grilled or eaten with bamboo shoots, which is considered the most popular way. Bhut Jolokia (Ghost pepper), which is the world’s hottest chillies is used to prepare the super spicy Bhut Jolokia chillies sauce. Even a quarter of a spoon dipped in the chillies sauce might create air pollution as smoke will come out from the ear and nose and mouth!  However, it tastes really delicious too. Steamed fish with bamboo shoots is also very widely eaten. Roasted or Grilled pig intestines are also a great meal. Rice is the staple food.

Ao is also a very important tribe of Nagaland. Most of the Ao tribals are non- vegetarians. Anishi is an important delicacy which is made from dried meat dipped in a dark coloured gravy (5). Many types of meat like, chicken, goat meat, pork, dog meat and also deer are sometimes eaten with bamboo shoots. There exists very less information about the Ao tribes on the web.

Fig.9 (Anishi)

Source-Google Images

A very important and pretty much, well known tribes are the Lothas. The Lotha tribals can be found in many regions over Nagaland. Food items made from bamboo shoots are very popular among them. An important delicacy is the Lotha Maachu Haan or the ‘Lotha Chillies Curry’ (6). Many of the Lotha people are non- vegetarians and thus eat many kinds of meat, ranging from that of goat to deer. Many kinds of Meat and Fish are eaten with bamboo shoots very often. Dried fish is also consumed very widely and also sometimes with bamboo shoots.

Fig.10 (Lotha Maachu Haan)

Source-Google Images

TRIBAL FOOD OF TRIPURA:

Tripura is a state where different tribal groups and religious communities exist in harmony. Three of the many important tribes include the Tripuris, the Santhals and the Bhils.

The Tripuri tribe is one of the most important and well- known tribes existing in the state of Tripura. Bermaa is a very popular food ingredient which is prepared from fermented fish and bamboo. Wahan Mosdeng is a widely consumed dish which is made from Boiled Pork and chillies paste along with some other spices. Most of the Tripuris are non- vegetarians. Some of their major non- veg food items include Pork, Fish, Crabs, Chicken, goat meat, Crabs, etc. Awan Bangui is also very widely consumed which is made from a special kind of rice called Guria and some other spices and is served wrapped in banana or Lairu leaves. Gudok and Mui Burok are two Tripuri delicacies which are made from Berma. A sweet dish native to the Tripuri tribes is the Podaa Pitha, which is mostly made from Jaggery, Pulses and rice being the main ingredient. Mosdeng Swrma is a very spicy tomato ketchup/ chutney native to Tripura. Kosai Bwtwi is also an important dish made from French beans and garlic paste (7). Rice is the staple food here.

Fig.11 (Wahan Mosdeng)

Source-Google Images

The Santhals are a very popular tribe that are spread around many regions of Tripura. There are however, only 2000 approximate Santhal people in Tripura. There are many cuisines that are delicacies in their own way. Saakrat Zeel Pitha Is one such dish which is made from Chicken, Chillies and many other ingredients (8). The Santhals are very fond of their ‘Utu’. Utu means Curry in the Santhali language. Sukri Jil Utu or Pork Curry in the Santhali language is prepared from Pork mixed with some exotic spices. While celebrating many festivals, the Gur Renag Payesh is prepared which is actually a type of sweet curd made from jaggery. Moving on to sweet dishes, Gokul Pitha and Chakli Pitha are some very well known sweet dishes. Gokul Pitha is prepared from Grated Coconut and Jaggery as the key ingredient, mixed with some other ingredients. Rice is staple here.

Fig.12 (Sakrat Zeel Pitha)

Source-Google Images

TRIBAL FOOD OF ARUNACHAL PRADESH:

Arunachal Pradesh is state situated at the extreme right or north east of India. There are a large number of known tribal communities in the state of Arunachal Pradesh. Three of the major tribes include the Singpho tribes, the Adi tribes and the Nyishi tribes.

The Singpho tribe is one of the most important tribes that exist in the state of Arunachal Pradesh. The Singpho tribes are scattered at almost every corner of Arunachal Pradesh, but are mostly residential in the Lohit and Changlang districts of Arunachal Pradesh, as per as sources from Google search. Moving back to the topic, the Singpho tribals mostly consumed boiled meals; many of the food item are boiled or steamed instead of frying, roasting, etc. Steamed rice and sticky rice, both are eaten as staples respectively. The Singpho tribals have a variety of preparations which have potatoes as the key ingredient. Aloo Pitika is one such preparation made from potatoes. In comparison to other famous cuisines, the Singpho traditional food items have lesser spices but still tastes like heaven! Pretty much like the Nagas, the Singphos too like the heavenly taste and aroma of bamboo shoots and thus, add it to many recipes like pork, chicken, fish (Dried or Roasted), etc. as an important ingredient.

The Adi tribes come next on our list. They are mostly resident in some regions of the Southern Himalayas which fall in the border of Arunachal Pradesh, as per as Google search. Stews play an important role in the Adi tribals’ balanced diet. Oying is one such vegetable stew which is prepared from an exotic combination of potatoes, peas, greens and many other key ingredients (9). Bamboo is widely used as a key ingredient among the Adi tribal recipes and is added to fishes and pork too. The Adi meals are mostly served in the traditional banana leaves or sometimes in  a special leaf, likely known as the replacement of banana leaves, namely Phyrnium. Rice beer is also served along with the main courses. Maa Dong is considered a delicacy which is made from Pork and a diverse mix of spices. Boiled or steamed rice is consumed as staples.

Fig.13 (Oying)

Source-Google Images

The Nyishi tribes are too a very important tribal group which is spread around many regions in Arunachal Pradesh. Most of the Nyishi tribals consume boiled food and are non- vegetarians. Rice with anything veg or non- veg like meat is considered as staple meal. The Nyishi tribals too use comparatively less spices from other tribes. During special occasions and meals, food is served along with rice- beer, which is known as Jaapong in the regional language.

THE TRIBAL FOOD OF MANIPUR:

Manipur is a small state located a bit towards the south of the North- Eastern India. Despite being a small state, it has a wide range of cultural cuisines. It has many minor and major tribes. Three of those are the Kabui, Hmar and Ralte tribes.

The Kabui tribes are one of the major tribes of Manipur. This tribe is also known as Rongmei tribe and is a part of the Naga family of tribes. Unlike many tribes, the Kabui tribes like the food to be cooked in large quantities and thus they use many large utensils for daily use. Most of them are non- vegetarians and eat chicken, pork and  too. In the traditional serving technique of the Kabui tribals, banana leaves are often used as plates and bowls for serving. Ghost and King Chili Pepper are one of the most popular ingredients for making spicy food (10). One of their specialties is that they don’t prefer growing the food ingredients in their home and not buy it from the markets. Cabbage is considered the most common vegetable in many of their traditional cuisines. Rice is considered staple here.

The Hmar tribes are too a very important tribal community of Manipur. There are many Hmar cuisines available on the web. Some of them include the Arza Biepenek, which is a Hmar- styled Chicken Curry, Zawngtra Chutney, which is a thick paste- like- mixture of bitter beans and Sathu Hamme, which is actually fermented bamboo with pork.Most of the Hmar tribals are non- vegetarians and Boiled food is popular among them. Leaves of Taro Plant and King Chilis are very popular and exotic food ingredients used in Hmar cuisines. Rice is staple here too.

Fig.14 (Zawngtra Chutney)

Source-Google Images

The Ralte tribes are a major tribe that lives in many scattered regions of major cities of Manipur. Rice is the staple food here. Bamboo shoots, Hmara Chhapui (Green Chilies) and Mustard Oil are the most common food ingredients of their tribal cuisines. Vawk Serep is a popular Ralte cuisine which is made from smoked pork. Many of them eat Bai (Vegetable Stew) for breakfast (11). In case of the meals that have rice as a food item in them, they serve chutneys in the plates for enhancing their items. Chutneys are known as Rawt in the local language. Some of those chutneys include the Hmara Chhapui Rawt (Green Chili Chutney) and Zawntah Rawt (Chutney of bitter beans). Most of them are non- vegetarians. Koath Pithas is a popular sweet dessert which is actually sweet fritters made from jaggery and other ingredients (12). Unlike many other tribes, the Ralte tribes mostly prefer food with less spices and dry gravies. Many drinks are also consumed such as the rice beer, which is known as Zuu in the local language.

Fig.15(Bai)

Source-Google Images

THE TRIBAL FOOD OF MIZORAM:

Last but not the least, we have Mizoram. Mizoram is also a home to a large variety of ethnic tribes and thus is also a home to varieties of tribal food. Two of the most important tribal communities include the Lushai and the Poi tribes. A fact to be noted is that many people think Mizo as a tribe, but actually, it is a group of some of the major tribes residential to parts of the state of Mizoram.

The Lushai tribes come first on our list. This tribe is mostly scattered around many parts of Mizoram, Tripura, Manipur and even Bangladesh. Rice is their staple food item. Most of them are non- vegetarians and chicken, goat meat and pork, etc. However some of the people are vegetarian too. The Lushai tribes are very well known by the sobriquet of ‘The Orange Producing Tribe’ (13). The Lushai tribes obtain most the crops through Jhum Cultivation. Sawchiar is a special rice oriented dish, made from various ingredients. It can be of many varieties, whether it be with cottage cheese(paneer), non- veg or veg. It is very widely consumed among the Lushai tribe. In my opinion, the texture of the Sawchiar looks very similar to the biriyanis that are consumed in many places.

Fig.16 (Sawchiar)

Source-Google Images

The Poi tribes are too a very important tribal community in the state of Mizoram. It is considered that some of the customs of the Poi tribes are similar to the Lushai tribes. Rice is the staple food and most of the people are non- vegetarians in the Poi community.

CONCLUSION:

There is an unbelievable variety of tribal food cuisines spread around many major and minor tribes that have settled in the land of the Seven Sisters. Almost every major or minor, rural or urban area has a particular tribal community settled up. Despite all those different tastes, every food and every cuisine has its own popularity but all of them taste like the world to every foodie on Earth.

REFERENCES:

(1) Reference from Google Search

(2) Reference from various videos on YouTube

(3) Reference from the video of the YouTube channel ‘Eat your Kapa’ (https://www.youtube.com/watch?v=3f5jWNDU4PQ)

(4) Reference from a video from the YouTube channel ‘Indian Local Food’ (https://www.youtube.com/watch?v=tkvoZhSJVlw

(5) Reference from a video from the YouTube channel ‘Becky Makes                  Stuff’(https://www.youtube.com/watch?v=MVDZtXWnVHc)

(6) Reference from the video of the YouTube channel ‘Eat your Kapa’                 (https://www.youtube.com/watch?v=7abh2Rant0M)

(7) Reference from the video of the YouTube channel “Snigdha’s                        Bioscope”(https://www.youtube.com/watch?v=_6PYcA0tIbs)

(8) Reference from the video of the YouTube channel ‘Santhal Village Life with Priyadarshini’ (https://www.youtube.com/watch?v=GvW3TbPeIKY)

(9) Reference from the video of the YouTube channel ‘Eat your Kapa’ (https://www.youtube.com/watch?v=lF4_0mXAGxM)

(10) Reference from the video of the YouTube channel ‘Rongmei Online’ (https://www.youtube.com/watch?v=IPEUbqXOr_E)

(11) Reference from the video of the YouTube channel “Snigdha’s Bioscope” (https://www.youtube.com/watch?v=CpXq0C6SF9k)

(12) Reference from Google Search

(13) Reference from Google Search

Leave up your valuable ideas in the ‘Comments Section’. I might write an article or two on those topics…

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