Notes

Fermented bamboo shoots made from tender shoot of the Bamboo tree are often served with fish and pork.
Akhuni (axone), a fermented soybean product often served with smoked pork and beef, it's a Sema tribe delicacy.
Anishi are fermented taro leaves made into patties and then smoked over the fire or sun dried, it's an Ao tribe delicacy.
Galho is a mix rice dish made from a mixture of rice, vegetables and various meats.[1]
Smoked meat produced by keeping the meat above a fire or hanging on the wall of the kitchen for anywhere between 1 day to 2 weeks or longer.
Yongjack (Parkia speciosa?) are long treebeans often eaten roasted over coals, and are often traded in bunches.[2]
Rajasthani cuisine (Hindi: राजस्थानी व्यञ्जन) is the cuisine of the Rajasthan region in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi.[1][2] Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have also affected their cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Gatte ro Saag, Ker Sangri.[3] It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney (hot garlic paste), Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar.[2] Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people.