7 traditional Northeast dishes served at Rashtrapati Bhavan’s Republic Day High Tea

High Tea and At Home Reception by the President of India in the premises of lush green Rashtrapti Bhavan has always been one of the most coveted experiences. This year on 26th January, when President Droupadi Murmu welcomed the dignitaries and their families for the High Tea, miles away the states of the northeast felt proud, heard, and celebrated. As per reports, the high tea menu had put the culinary heritage of the northeast at the center and featured the signature snacks and desserts. Elated by the gesture, Tripura Chief Minister Dr. Manik Saha took to social media to express his delight over the recognition. Sharing the development, he wrote that it was heartening to see Matabari Peda and Pati-Sapta Pitha from Tripura gracing the Republic Day high tea at Rashtrapati Bhavan, celebrating the state’s rich cultural heritage on a national platform. Scroll down to read the details.

This traditional sweet of Tripura is made with thickened milk, sugar, and ghee and is closely associated with the sacred Tripura Sundari (Matabari) Temple. It is a Geographical Indication-tagged sweet and at the high tea it was highlighted as a marker of the state's heritage and artisanal tradition.

This dish is popular in Bengal and Assam and is associated with harvest festivals. It's a soft, crepe-like pitha made with a smooth batter of rice flour and semolina, and is filled with a fragrant mixture of coconut, jaggery, and cardamom, which is gently folded and cooked until tender.

Traditionally known as Chak-Hao Kheer, it is a traditional dessert with purple hue and nutty aroma. The washed black rice is slow-cooked with milk and sweetened with sugar or jaggery and offers earthiness, creaminess, and gentle sweetness in every bite. One can also enhance the flavour of the final dish with roasted nuts like cashews and almonds, which will also boost the nutritional value of the dish.

This classic Assamese sweet is made with freshly grated coconut (narikol) and jaggery, often prepared during festivals like Magh Bihu. In some places people also add cardamom or nutmeg powder to enhance the taste of the dish.

Made by stuffing rice flour dough with a fragrant filling of roasted sesame seeds and jaggery, Til Pitha is a gently roasted or pan-cooked delight, which is warm outside and nutty inside. Crisp on the outside and soft, aromatic inside, til pitha reflects the simplicity and warmth of Assamese cuisine. Beyond its festive charm, it is also nourishing—sesame seeds are rich in healthy fats, calcium, iron, and antioxidants, while jaggery provides natural energy and warmth during winter.

It is a traditional Assamese sweet made from roasted sesame seeds or til and jaggery. It is a winter must-have, especially Magh Bihu. And as per experts, this laddoo symbolises prosperity, togetherness, and the joy of harvest in Assam. To make this, simply dry roast white sesame seeds, and then add some ghee to the kadhai and melt jaggery into it. Once it melts completely, add the roasted seeds and when it is still warm, bind into laddoos and store in a jar.

It is a deep-fried sweet snack made with refined flour, sugar, and ghee, which is shaped into twists and braids and fried until golden and crisp. It is said to be a native snack of the Monpa community. (Image: Instagram/food_cravings104)