Doh Khleh: Doh Khleh dish is made by steamed pig brain. It is a pork dish which is garnished with onions and steamed pig’s brain. It is consumed as a main ingredient by Khasis, Garos and Jaintia tribes of the state of Meghalaya
Patal Bageri: Patal Bageri is rat meat that is consumed by Musharars - a rat eating tribe in Bihar and adjoining states of Uttar Pradesh and Jharkhand. It is said to be rich in protein. Patal Bageri is served as roasted rat or rat curry. In Baksa, a district in Assam, rat meat is exclusively cooked as a spicy gravy dish. It is considered a Sunday delicacy.
Bhunni: Bhunni is a speciality of the Garhwal region in Uttarakhand. It involves cooking goat's liver, stomach, intestines, and blood into a spicy curry. Other ingredients like dhania powder, red chili powder, turmeric, coriander leaves are added to give it a well, an acquired taste. Pic/YouTube
Khorisa: Khorisa is an Assamese fish dish prepared with grated bamboo shoot in fermented, raw or pickled form. Khorisa is a widely enjoyed food ingredient among the natives of this North-Eastern state.
Nahkham: Nahkham is relished by Garop tribe in the northeastern region of India. It is a dried fish curry blended with burnt powdered ash of wood or simply put ashes and vegetables. The taste of Nahkham is extremely pungent to the extent that it actually stinks
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