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The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence

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Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.

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The State of Chhattisgarh is known as the rice bowl of India and has a rich tradition of food culture.

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Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states but consequently it is more similar to the cuisines of North India.

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The cuisine of Pondicherry consists of a mixture of Tamil and French influence, given the history of the area as a former French outpost until the late 20th Century. Common foods include baguettes and croissants with coffee for breakfast, ratatouille, coq au vin, bouillabaisse, which all show their French heritage or South Indian meals such as masala dosa, sambar or idli.

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Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.

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Jharkhandi cuisine encompasses the cuisine of the Indian state of Jharkhand. Staple food of Jharkhand are rice, dal, vegetable and tubers. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Traditional dishes of Jharkhand may not be available at restaurants. However, on a visit to a local village, one can get a chance to taste such exotic foods. Some dish preparations may be mild with a low oil and spice content, although pickles and festive dishes may have such characteristics.

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Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa, iromba, or singju. All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes.

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Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.

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Mizo cuisine is the traditional cuisine of the Mizo people. Mizo are traditionally rice eaters.

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Sikkimese cuisine is the cuisine of the state of Sikkim, located in northeastern India. Rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Nepalese cuisine is popular, as Sikkim is the only state of India with an ethnic Nepali majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine. Sikkim has a blend of cultures and traditions of Nepal, India, Bhutan and Tibet. So, does the cuisine of this state. The combination of various cuisines has resulted in one specific cuisine, which is now called as cuisine of Sikkim.