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The diverse cuisine of Northeast India is a delicious journey through the unique cultural and geographical landscape of its 8 states.
From the spicy, aromatic dishes of Assam and the hearty, meat-based fare of Nagaland to the rice-centric and vegetarian offerings of Meghalaya, each state presents its own culinary identity. The use of indigenous herbs, fermented foods, and minimal oil or spices highlights the region’s emphasis on natural ingredients and harmony of flavours. The cuisine of the Northeast offers solace and warmth amidst the region’s cold, rugged terrain.
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During a 5-day stay in northern India, we visited Delhi and Agra including the Taj Mahal and Jaipur. Especially for our first stay in India, we were very happy with our driver and the individual local guides who were always there to help and advise us. Without this great support, the trip would not have been as eventful and safe as it was. We really enjoyed the exchange and the hospitality in the guesthouses. Highlights were the visit to the Baby Taj and the Taj Mahal in Agra. As well as the multifaceted city tour of Delhi. In addition, the Holi Festival was taking place in Jaipur during our stay, which we were able to celebrate in a festival specially set up for tourists. We are traveling on with many impressive memories and new experiences.
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