Ethnically distinct from rest of India, North East India comprises of Assam, Manipur, Mizoram, Arunachal Pradesh, Meghalaya, Nagaland and Tripura. The region preserves some of the finest natural resources and offers refreshing sight for travellers. North-Eastern region is famous for its political dramas and international security issues with neighbouring countries like China. It shares borders with Burma, Bhutan, Bangladesh, Myanmar and Nepal.
The region is known for its vivid culture, locally made handicrafts, martial arts, and panoramic landscapes. Compared to other parts of the country, this region is lagging behind in terms of economic development.
Attractions of North-East:
Bihu festival and tea gardens of Assam, Tawang Monastery, Kaziranga National Park, mighty Kanjan Junga mountains and trekking in Sikkim. All are a lifetime experience for a traveller, who is in love with nature.
When to Travel?
North-Eastclimate is predominantly sub-tropical with hot, humid summers, intense monsoons and cool winters. This region boasts of a few remaining rain forests of the Indian sub-continent. The mighty states of Arunachal Pradesh and Sikkim have a European climate with cold, snowy winters and mild summers. Throughout the year, you can opt to travel to this region, with a gutsy mind to experience the fierce phases of the rain.
What is available to eat in North-East?
Rice and fish are the stale diet of Assam, and therefore the main ingredients of Assamese cuisine. For satisfying your needs for a dessert, there is a wide range of cakes (pithas) available.
Arunachali cuisine is more or less traditional north-east delicacies. Chinese food is also available here. Chicken, fish, pork, beef and meat comprises their meals. You will be tempted to have Apong (local drinks made from millet or rice).
Manipuri cuisine is largely rice-based dishes served with meat or fish. Kabok, a traditional speciality, is largely fried rice with a world of vegetables added in.
Meghalayan cuisine is heavily inclined in favour of meat, especially pork. Jadoh – a spicy dish of rice and pork is a favourite dish in the region.
Mizoram cuisine is meat-based preparations. Zu (tea) is a popular drink. Both men and women are fond of smoking.
Sikkimese cuisine has its own unique dietary culture with specific cuisine and food recipes. Specialities like the Tibetan Thupka and Momos are very popular here. ‘Tchang’, a beer made of millet and served in a bamboo mug.
Tripura’s cuisine dominates the Bengali dishes with fish being an integral part of their diet.
Travelling to North East:
It’s a region well connected by air, rail and road, to all major cities. Interior travelling requires support from a local tour operator.
write by Sarah Rounsville