North-East India

The regional fare of the hilly northeast is dominated by a wide range of meat, poultry and dairy foods, although freshwater fish adds variety. Vegetables, as elsewhere in the country, form a major part of the daily diet. From succulent duckling, pigeon and chicken dishes to hearty stews, vibrant vegetable snacks and fragrant rice accompaniments, the cooking of north-east India offers a colourful cornucopia of sumptuous flavours and textures.