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North East Indian Cuisine North East Indian cuisine is heavily influenced by the Mongolian invasion, Burmese cuisine and the People's Republic of China. North East India is an amalgamation of seven beautiful states of the country. The seven north eastern states, Arunachal Pradesh, Assam, Meghalaya, Nagaland, Manipur, Tripura and Mizoram exhibit relatively indigenous food culture. The inhabitants of North East India are mostly non-vegetarian. Most of the North Eastern people are hill tribes. Assam and Tripura are the states in the North Eastern region that have developed an interest in fish due to their proximity to West Bengal. Rice is included as a staple food in North East Indian cuisine. Rice is available in different varieties. Other complementary foods include lentils, fish curry, meat curry with herbs and vegetables. The curry is sometimes seasoned with ginger, garlic, cardamom, cinnamon, onion and lemon. Spices are used less in cooking in this region. Assamese cuisine Assame...