North-East India lie deep in the lap of easternmost Himalayan hills in north-eastern part of India. Connected to rest of India by merely 20 km of wide land (at Siliguri, West Bengal), the North-East India shares over 2,000 km of border with Bhutan, China, Myanmar and Bangladesh. North-East India is very rich in its food culture, but it differs vastly from rest of the country in its taste as well as flavours. Each of states have almost same fooding behaviour. Normally, inhabitants of the region are non-vegetarian, and fond of spice. Bamboo Shoots and dishes prepared from Ducks are in vogue in the region. In some part of North-East India, animals are considered to be good diet. In Nagaland, most of the dogs have fallen prey to local tribes. In Tripura and Assam, fish are the favourite dish. While in Assam, various forms of rice are consumed. Recipes like Assam Laksa Stock, Koat Pitha, Bamboo Shoot Fry, Fish Fried Rice, Grilled Shrimps and Poora Mach are some of the most famous cuisine of North-East India.