|
gptkbp:instanceOf
|
gptkb:food
|
|
gptkbp:characteristic
|
use of fermented foods
use of local herbs
minimal use of spices
use of smoked and dried meats
|
|
gptkbp:country
|
gptkb:India
|
|
gptkbp:culturalSignificance
|
gptkb:Filipino
gptkb:Nepalese
gptkb:East_Asian_cuisine
|
|
gptkbp:dietaryRestriction
|
vegetarian
non-vegetarian
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Northeast Indian cuisine
|
|
gptkbp:mainIngredient
|
gptkb:fish
gptkb:meat
gptkb:rice
bamboo shoots
fermented foods
green leafy vegetables
|
|
gptkbp:notableDish
|
gptkb:beer
smoked pork
ngari
bamboo shoot curry
pitha
thukpa
axone (fermented soybean)
chicken with bamboo shoot
iromba
jolpan
pork with lai saag
sanpiau
singju
zutho
|
|
gptkbp:notableFermentedFood
|
gptkb:kinema
ngari
axone
bekang
fermented bamboo shoot
soibum
tungrymbai
|
|
gptkbp:region
|
gptkb:Northeast_India
|
|
gptkbp:servedIn
|
gptkb:Meghalaya
gptkb:Arunachal_Pradesh
gptkb:Assam
gptkb:Manipur
gptkb:Mizoram
gptkb:Nagaland
gptkb:Sikkim
gptkb:Tripura
|
|
gptkbp:בירה
|
gptkb:beer
gptkb:apong
chhang
judima
zutho
|
|
gptkbp:bfsParent
|
gptkb:Manipuri_cuisine
|
|
gptkbp:bfsLayer
|
7
|