Vegetables of Northeast India

A Taste of the Hills, Forests & Farms

The vegetables of Northeast India are closely tied to nature, seasons, and traditional cooking methods. Most are grown organically, harvested fresh, and cooked with minimal spices—allowing their natural flavours to shine. Here are some of the most loved vegetables from the region and how they are enjoyed.

Bamboo Shoot

Bamboo shoot is one of the most iconic vegetables of Northeast India and appears in countless traditional dishes. It is eaten fresh, fermented, dried, or boiled, depending on the season. When cooked fresh, it has a mild bitterness and earthy flavour, while fermented bamboo shoot develops a sharp, tangy taste that adds depth to curries. It is commonly eaten with steamed rice and pairs beautifully with pork, fish, or simple vegetable preparations. Its strong aroma and bold flavour make it instantly recognizable.

Lai Xaak (Mustard Greens)

Lai Xaak is a humble leafy vegetable that represents everyday comfort food. It is usually lightly boiled or stir-fried with garlic and a touch of mustard oil. The taste is mildly bitter but very clean and refreshing. Most people enjoy it with plain rice, lentils, or mashed vegetables. Simple to cook and easy to digest, Lai Xaak is often eaten when one wants light, nourishing food.

Yongchak (Tree Beans)

Yongchak is a bold vegetable known for its strong aroma and distinctive flavour. Though its smell can be intense, its taste is deeply loved by locals. When cooked, it becomes nutty and slightly bitter, adding character to traditional dishes. It is often eaten with rice and mixed with mashed vegetables, fermented ingredients, or chillies. For many people, Yongchak is not just food but a seasonal delicacy.

Raja Mircha (King Chilli)

Raja Mircha is famous for its heat, but in many homes it is treated like a vegetable rather than just a spice. Even a small piece can transform an entire dish. It has an intense spiciness with a smoky, fruity undertone. Raja Mircha is commonly cooked with vegetables, pork, or chutneys and eaten with rice. Its flavour lingers long after the meal, making it unforgettable.

Wild Forest Greens

Seasonal forest greens are an important part of traditional diets. These greens are usually handpicked and cooked fresh on the same day. They are lightly boiled or steamed with salt, sometimes combined with fermented foods. The taste ranges from mildly bitter to herbal and fresh. These greens are valued not just for flavour but also for their nutritional and medicinal qualities.

Colocasia Leaves and Stems

Colocasia is used completely, from its leaves to its stems and roots. When cooked properly, it has a soft, creamy texture and an earthy flavour. It is often cooked with minimal spices and eaten with rice, sometimes paired with fish or pork. Proper cooking is important, as raw colocasia can cause irritation. When done right, it becomes a comforting and filling dish.

Fern Shoots

Fern shoots are tender, seasonal vegetables that grow naturally in forested areas. They have a slightly crunchy texture and a fresh, green taste. Fern shoots are usually lightly cooked to preserve their natural flavour and are enjoyed with rice. Their short availability makes them special, and many people eagerly wait for the season when they appear in markets.

Chayote (Iskus)

Chayote is a versatile vegetable where the fruit, shoots, and leaves are all eaten. It has a very mild, refreshing taste and absorbs flavours easily. Chayote is commonly cooked with lentils or made into light vegetable curries and eaten with rice. Because it is gentle on the stomach, it is often chosen for simple, everyday meals.

Banana Stem and Flower

Banana stem and flower are traditional vegetables that are both nutritious and filling. They have a mild flavour and a slightly fibrous texture. These are usually cooked slowly and eaten with rice. Apart from taste, they are valued for their digestive benefits and are considered very wholesome.

Local Gourds

Local gourds are commonly used in everyday cooking because they are light, filling, and easy to prepare. They are often boiled, mashed, or lightly sautéed. Their taste is subtle and slightly sweet, making them perfect companions to rice and lentils. These vegetables are especially popular during hot or humid seasons.