Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract.
Meghalaya is a state in northeast India. Meghalaya was formed on 21 January 1972 by carving out two districts from the state of Assam: (a) the United Khasi Hills and Jaintia Hills and (b) the Garo Hills. The estimated population of Meghalaya in 2014 was 3,211,474. Meghalaya covers an area of approximately 22,429 square kilometres, with a length-to-breadth ratio of about 3:1.
A.tong is one of the Garo dialect Sino-Tibetan language which is also related to Koch, Rabha, Bodo other than Garo language. It is spoken in the South Garo Hills and West Khasi Hills districts of Meghalaya state in Northeast India, southern Kamrup district in Assam, and adjacent areas in Bangladesh. The spelling "A.tong" is based on the way the speakers themselves pronounce the name of their language. There is no glottal stop in the name and it is not a tonal language.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
The Garo people are a Tibeto-Burmese ethnic group who live mostly in the Northeast Indian state of Meghalaya with a smaller number in the neighbouring Bangladesh. Historically, the name Garo was used for a large number of different peoples living on the southern bank of Brahmaputra River, but now refers primarily to those who call themselves A•chik Mande or simply A•chik or Mande and the name "Garo" is now being used by outsiders as an exonym. They are the second-largest tribe in Meghalaya after the Khasi and comprise about a third of the local population.
The Garo Hills are part of the Garo-Khasi range in Meghalaya state of India. They are inhabited by the Garo people. It is one of the wettest places in the world. The range is part of the Meghalaya subtropical forests ecoregion.
The Khasi Hills are a low mountain formation on the Shillong Plateau in the Meghalaya state of India. The Khasi Hills are part of the Garo-Khasi-Jaintia range and connect with the Purvanchal Range and larger Patkai Range further east. The Khasi Hills, and the whole Garo-Khasi-Jaintia range, are in the Meghalaya subtropical forests ecoregion.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions.
Tura is a municipality in the West Garo Hills district of the Indian state of Meghalaya. One of the largest towns in Meghalaya, Tura is located in the foothills of the Nokrek range of Garo Hills. Before the British came to the Garo Hills, Tura was known as Dura and the British called the place Tura as it was easier for them to pronounce. The climate in Tura is moderate throughout the year, and the town has many interesting and unexplored areas.
Newa cuisine/नेवा: नसा is a distinctive subset of Nepalese cuisine that has developed over centuries among the Newars of Nepal Mandal in Nepal. Newa cuisine is the most celebrated food variety in the country and consists of over 500 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Naga cuisine is the traditional foods of the Naga people in the northeastern region of India and Kachin, Sagaing Region of Myanmar. Each ethnic group of the Nagas prepares its own unique style of cuisines. It most notably features rice, meats and leaf vegetables. Meat prepared by the Nagas are often smoked, dried or fermented. Naga dishes are quite similar to dishes of Southeast Asian countries like Myanmar and Thailand.
Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Many traditional dishes of Jharkhand may not be available at restaurants.
The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
The Hajong people are an ethnic group from Northeast India and northern parts of Bangladesh. The majority of the Hajongs are settled in India and are predominantly rice-farmers. They are said to have brought wet-field cultivation to Garo Hills, where the Garo people used slash and burn method of agriculture. Hajong have the status of a Scheduled Tribe in India and they are the fourth largest tribal ethnicity in the Indian state of Meghalaya.
Evangelization of Meghalaya began in the 19th century during the British era. In the 1830s, American Baptist Foreign Missionary Society had become active in Northeast to evangelize indigenous tribes to Christianity. Later, they were offered to expand and reach into Sohra Meghalaya, but they lacked the resources to do so and declined. Welsh Presbyterian Mission took the offer and they began work at Sohra mission field. By the early 1900s, other Protestant denominations of Christianity were active in Meghalaya. The outbreak of World Wars forced the preachers to return home to Europe and America. It is during this period that Catholicism took root in Meghalaya and neighbouring region. Currently, Catholics, Presbyterians and Baptists are three most common Christian denominations found in Meghalaya.
Mizo cuisine is the traditional cuisine of the Mizo people of Mizoram, India. Mizos are traditionally rice eaters.
