The traditional foods processed and prepared by women in the North-eastern region are deeply intertwined with their socio-cultural, ecological, spiritual life, and health. These foods, made from local ingredients like soybean, bamboo shoot, tree bean, lai patta (leafy mustard), and Brassica juncea, not only showcase the creativity and food heritage of tribal women but also reflect their knowledge in sustaining life and ecosystems. Each state in the Northeast region has its own variations in processing these foods, influenced by cultural practices, climate, and local ingredients. These ethnic foods play a crucial role in the dietary system, being rich in nutrition and culturally significant for various festivals and ceremonies. For instance, the Nepali community living among the Adi tribe in Arunachal Pradesh prepares gundruk, a fermented food made from lai saag (leafy mustard), which is popularly served as chutney or with curry. Similarly, the Bhutia tribe in Sikkim ferments rai seeds to make a food that aids digestion and relieves stomach issues. Overall, the processing and preparation of ethnic foods in the Northeast region reflect a deep connection to nature, community, and cultural heritage, highlighting the importance of traditional knowledge in sustainable living.