Northeastern cuisine is varied and finds growing demand

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmdoy0FdDiHJRNNnyuvhHRIYLFf3-0BayFge4Y1SeOGFO9o-Y46ndEdseWYmhKR7lcnCdZRX-8zs0Xxf8DnIbP0BLtxgEUG5vngTzpCyXJVhu8FEw1psIAaESE3EuQFcKUZ8himvZw1ps/s1600/BHUT-JOLOKIA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmdoy0FdDiHJRNNnyuvhHRIYLFf3-0BayFge4Y1SeOGFO9o-Y46ndEdseWYmhKR7lcnCdZRX-8zs0Xxf8DnIbP0BLtxgEUG5vngTzpCyXJVhu8FEw1psIAaESE3EuQFcKUZ8himvZw1ps/s200/BHUT-JOLOKIA.jpg"></a></div>New Delhi, August 30, 2014: Be it zesty pork chops from Nagaland or a subtle voksa rep chhum (smoked pork with mustard leaves) from Mizoram combined with some fragrant wild red rice from Manipur, dishes from northeastern India are ample enough to fill your stomach and give you much food for thought.

Northeastern cuisine is varied and finds growing demand

New Delhi, August 30, 2014: Be it zesty pork chops from Nagaland or a subtle voksa rep chhum (smoked pork with mustard leaves) from Mizoram ...

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