These NE India cuisines every Indian must try

IROMBA: Manipur
Iromba is a healthy Manipuri dish originally made from fermented fish. It is marked by its strong, pungent taste.

Main ingredients are potato, shrimp, mushrooms or bamboo shoots, sliced red chillies, salt, turmeric powder, red chilli powder, spring onions, finely chopped tomato and warm water.

Iromba is eaten with rice.

TUNGRYMBAI: Meghalaya

A traditional fermented soybean food of the ethnic tribes of Meghalaya. Tungrymbai is prepared with black sesame seed paste (locally known as 'Nei-Iong') and pork (optional).

It is usually served with rice.

BASTENGA: Nagaland

Cooking fish with a generous portion of fermented bamboo shoot is very popular in Naga cuisine. Fermented bamboo shoot is commonly known as bas tenga. The fish is usually plain and boney, but one can detect a nice hint of bamboo flavour in the fish.

Along with some chilli sauce, this is a cuisine to try!

KINEMA: Sikkim

Kinema, a fermented soybean food, rich in protein and with a unique flavour is eaten with rice while Gundruk and Sinki are two traditional fermented vegetable products which are sun-dried after fermentation and stored for consumption.

These are later used for soups, curries and pickles.

WAHAN (Pork) MOSDENG: Tripura

This cuisine from Tripura is very delicious and healthy. It's the Wahan (Pork) Mosdeng. Prepared with pork, chopped onions, salt, fine pieces of ginger, chillies. The meat is tenderised by cooking in water at high flame to make it soft and garnished with coriander leaves.

It could be served with rice, fried rice or even bread.