Fried jaggery rice bread from Meghalaya
Savory Rice porridge popular snack from Mizoram
Vegetables cooked in salt, chingal (soda) and sa-um(fat)
Local vegetables cooked in 5 spices
Side dish made from elephant apple / Chulta
Black gram cooked with traditional assamese khar
Curry made from leaves of Colocasia
Roasted barley flour used in many tibetian recipes
Noodles cooked in vegetable stock
Rice from Dimasa region cooked with multi coloured corn