The cuisines from the eight north-eastern states couldn’t be more different from that of mainland Indian food. For one, the use of spices is kept to a minimum. Instead ingredients like soy bean and bamboo shoot in their fermented forms, add flavor to the dishes. But it would be wrong to classify the cuisine from this region as one entity because each state varies in their style of cooking. Sikkim, for instance, is largely influenced by Tibetan and Nepali cuisine. However, what can be said with certainty is that gastronomes will be fascinated with their finds when travelling in this part of the country.