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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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It was a wonderful little spiritual tour (Chennai, Thiruvannamali, Auroville). As a 60-year-old first-time traveler to India, Christina helped me overcome all my concerns and uncertainties beforehand, gave me competent advice, always responded promptly, and spared no effort to make changes to the planning. I had a safe feeling from the start and was impressed by the high level of service. This was confirmed during the trip: everything went perfectly and I had an extra-prima-good time in colorful India. In any case, my driver Seenu and my Auroville guide Anantha Subbarayan also contributed to the unusually good success. I give both of them a standing ovation. Last but not least, my thanks also go to the local agency in Mamallapuram, Travel XS, with whom I hardly had any personal contact.
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