What are the seven sisters of India? The seven sisters of India are the seven northeastern states of Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. They are called so because of their geographical proximity and cultural similarities.
What is the best time to visit Northeast India? The best time to visit Northeast India depends on the destinations and activities you want to enjoy. Generally, the months from October to May are considered ideal for visiting most parts of the region as the weather is pleasant and dry. However, some places like Meghalaya and Arunachal Pradesh are also beautiful during the monsoon season (June to September) as they receive abundant rainfall and become lush green.
What are the must-see destinations in Northeast India? Northeast India has a lot of diversity and beauty to offer for travelers. Some of the must-see destinations in Northeast India are:
Tsomgo Lake: A glacial lake near Gangtok, Sikkim that changes colors with seasons and offers stunning views of the surrounding mountains.
Tawang Monastery: The largest monastery in India and the second largest in the world, located in Tawang, Arunachal Pradesh. It is a sacred site for Buddhists and a place of historical and cultural significance.
Kaziranga National Park: A UNESCO World Heritage Site and a tiger reserve in Assam that is home to the largest population of one-horned rhinos in the world. It also hosts a variety of other wildlife such as elephants, buffaloes, deer, bears, and birds.
Cherrapunjee: The wettest place on earth and a scenic hill station in Meghalaya that boasts of spectacular waterfalls, caves, bridges, and valleys. It is also famous for its living root bridges that are made by intertwining the roots of rubber trees.
Mawlynnong: A picturesque village in Meghalaya that is known as the cleanest village in Asia. It has a unique community-based ecotourism initiative that promotes sustainable living and environmental conservation.
Ziro Valley: A UNESCO World Heritage Site and a cultural hotspot in Arunachal Pradesh that hosts the annual Ziro Music Festival. It is also known for its scenic beauty, rice fields, bamboo groves, and tribal villages.
Hornbill Festival: A vibrant cultural festival that showcases the traditions, costumes, dances, music, and cuisines of the 16 tribes of Nagaland. It is held every year from December 1 to 10 in Kohima, Nagaland.
Dzukou Valley: A valley of flowers and a trekker’s paradise in Nagaland that offers breathtaking views of rolling hills, streams, and meadows. It is best visited during the months of June to September when the valley is covered with colorful flowers ².
How to reach Northeast India? Northeast India is well connected by air, rail, and road with the rest of India. The main airports in Northeast India are Guwahati (Assam), Imphal (Manipur), Agartala (Tripura), Dimapur (Nagaland), Aizawl (Mizoram), Shillong (Meghalaya), Dibrugarh (Assam), and Tezpur (Assam). There are also flights to smaller airports like Bagdogra (West Bengal), Silchar (Assam), Lilabari (Assam), Pasighat (Arunachal Pradesh), etc. The main railway stations in Northeast India are Guwahati (Assam), New Jalpaiguri (West Bengal), Lumding (Assam), Silchar (Assam), Agartala (Tripura), Dimapur (Nagaland), etc. There are also trains to smaller stations like Tinsukia (Assam), Naharlagun (Arunachal Pradesh), Jiribam (Manipur), etc. The main highways that connect Northeast India with the rest of India are NH 27, NH 15, NH 37, NH 40, NH 44, NH 51, NH 54, etc. There are also state highways and local roads that connect the various destinations within the region.
What are the food options in Northeast India? Northeast India has a diverse and delicious cuisine that reflects the culture and geography of the region. The food is mostly spicy, tangy, and aromatic, with rice as the staple. Some of the common ingredients used in Northeast India are bamboo shoots, fermented soybeans, dried fish, smoked meat, chilies, ginger, garlic, turmeric, etc. Some of the popular dishes in Northeast India are:
Thukpa: A Tibetan-style noodle soup with vegetables and meat, popular in Sikkim and Arunachal Pradesh.
Momos: Steamed or fried dumplings filled with minced meat or vegetables, served with spicy sauces, popular in Sikkim and Arunachal Pradesh ².
Khar: A unique dish made with alkali (banana peel ash) and meat or vegetables, popular in Assam ².
Masor Tenga: A tangy fish curry made with tomatoes, lemon, or fermented bamboo shoots, popular in Assam.
Jadoh: A rice dish cooked with pork or chicken and spices, popular in Meghalaya.
Dohkhlieh: A salad made with boiled pork, onions, chilies, and ginger, popular in Meghalaya.
Bai: A vegetable stew made with seasonal greens, herbs, and fermented fish or soybeans, popular in Mizoram.
Chhangban: A pancake made with fermented rice flour and served with meat or vegetable curry, popular in Mizoram.
Eromba: A mashed dish made with boiled vegetables, dried fish, chilies, and fermented bamboo shoots, popular in Manipur ².
Singju: A salad made with cabbage, lotus stem, banana flower, herbs, and roasted sesame seeds, popular in Manipur.
Naga Dal: A lentil dish cooked with smoked pork and chilies, popular in Nagaland ².
Smoked Pork: A dish made with pork marinated with salt and spices and smoked over firewood, popular in Nagaland.
Mui Borok: A traditional meal of rice cooked with herbs and served with dried fish chutney and boiled vegetables, popular in Tripura.