Street Food specialties in North Eastern India | Recipes | Chef Sanjeev Kapoor

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Street Food specialties in North Eastern India

In a country like ours finding good food is never an issue and the one thing that is common pan India is the availability of delicious, cheap and quick – on the go street food. The North eastern part of India is no different when it comes to delicious street food - Right from bite sized munchies to wholesome soups – here are a few North Eastern food delights you should know about.

Puchka – golgappas from Bengal

A puchka is the Bengali version of a paani puri, with a crisper, bigger puri made essentially with semolina and filled with boiled potatoes and the standard meetha and theekha paani. Like its counterparts in across the country a puchka in Kolkatta is the ideal chaat.

Chenna Poda – sweet cheesiness

Chenna poda literally mans roasted cheese in Odiya but if we had to rename it we would call it the best mithai ever. Fresh chenna, sugar and cashewnuts cooked till it is thick and goes brown in colour. It is a soft and pillowy dessert loaded with the goodness of chenna, which is a rich source of protein too.

Jadoh – savoury rice porridge

When it comes to the cuisine of Meghalya, Jadoh is the undisputed hero and for all the right reasons. What is not to love about rustic short grain red hill rice cooked with aromatic spices and little pieces of pork. This Khasi delicacy is a one pot meal and needs no accompaniment and is full of flavours just by itself. Besides the jadoh make sure you sample tungtap – a spicy smoked dry frish chutney.

Aloo Muri

Jhal muri is healthy option if you like puffed rice tossed with spicy chutneys and condiments to be eaten with a flat crisp puri, but if you are a fan of potatoes you must try an alu muri. This Version from shilling and meghalya has all the essential of a jhal muri and plenty of boiled potatoes, tantalizing in each bite.

Apong – Rice beer

Apong is the traditional rice beer made in Nagaland. It is made with a strenuous process of drying rice grain, soaking and fermenting them inside a bamboo shoot. The taste in pungent and the high is strong, worth all the trouble that goes into making it. A perfect accompaniment to the spicy dishes from Nagaland.

Pika Pila – bamboo shoot delicasies

Bamboo shoot is grown all across the North East and there is no dearth of Arunachali recipes that use this beloved ingredient. One that you MUST try is pork or vegetable bamboo shoot stir fry and the - Pika pila, an Arunachali pickle made with bamboo shoots, fat (usually pork) and spicy king chillies.



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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.