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What Northeast Indian mukbang creators put on camera
The creators in Agarwala’s July 2024 reporting do not make one uniform kind of food video. Some emphasize ingredients and cooking as much as the meal itself; others show distinctive dishes or eating sessions. Read together, their videos offer individual perspectives from different communities, not a catalogue of all Northeast Indian cuisines.
Apollos Kent: cooking with ingredients from the landscape
Kent, a farmer and creator from Nagaland, has filmed snails cooked over a campfire with local ingredients, smoked pork with fermented soybean, and crab-egg chutney. Rest of World reported that his snail video had nearly 4 million YouTube views when its July 11, 2024 article was published. A longer version of the report, published July 12, gave the figure as 4 million and listed 715,000 subscribers and 171 million cumulative views for his channel at that time. These are dated snapshots, not current channel statistics.
The same July 11 report said Kent had uploaded more than 270 videos since joining YouTube in 2020. His stated purpose is not simply to eat a lot: “Eating large quantities of food — that’s not my thing,” he told the report. He described the range he wanted to show this way: “Our [Naga] culture is diverse: We eat grasshoppers, we eat frogs, we eat snails. And I want to show the world that.”
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Shawalo Seb: from boiled eggs to fermented chutney
Seb, also from Nagaland, began with a mukbang featuring 30 boiled eggs, according to the July 11 report. Later videos included honkerü marü, a chutney described in the report as combining fermented dry mustard leaves, wild garlic, chilies and tomatoes. The contrast between those examples illustrates how a creator’s channel can include both eating-centered videos and dishes whose ingredients and preparation carry their own story.
Rest of World reported Seb’s earnings as around 12,000 rupees per month, also rendered as $144, in July 2024. That was an estimate for one creator at the time—not a benchmark for YouTube income.
Bitul Chakma and Snigdha: other ingredients, other food stories
Bitul Chakma, from Arunachal Pradesh, makes videos featuring wild fruits and vegetables and has filmed foraging for and cooking wild mushrooms. Snigdha, a Meghalaya creator who uses her first name in the report, makes recipes from a range of Northeast Indian cuisines. The longer version of Agarwala’s reporting also describes Khasi phan saw with tungtap, as well as fried hornets and silkworms at Kohima’s Mao market. These are particular foods and settings, not a reason to treat unfamiliar ingredients as spectacle or to generalize about the region.
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How food videos answer stereotypes
Creators interviewed for the report said their videos let them present their identities and respond to misconceptions—including the harmful assumption that people from Northeast India “only eat insects.” The reporting also describes food-based discrimination. Such remarks are prejudice, not a neutral description of the region’s diverse food cultures.
Manipuri sociologist Otojit Kshetrimayum, a fellow at the Centre for North-East India at VV Giri National Labour Institute, called mukbang a “medium for creators from the region to break stereotypes like ‘people from the region only eat insects,’” in the Rest of World report. The videos can answer a flattening claim by showing a much wider range of ingredients, recipes and practices, while still belonging to the creators who made them—not speaking for every community.
Why the path from source to table matters
Some videos show more than a finished dish. Gathering ingredients, cooking outdoors and explaining local food practices bring the surrounding landscape into the frame. Naga anthropologist and University of California, Santa Cruz professor Dolly Kikon described that connection to Rest of World: “In these videos, food from the source to the table is being emphasized. There is [an] assertion of indigeneity, there is an element of ecology. In a few minutes, they [the creators] are bringing the entire landscape in, and telling their own story,”
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That perspective helps explain why a cooking sequence or a foraging scene can matter as much as the eating. The food is presented in relation to place, knowledge and the people who prepare it, rather than as an isolated novelty.
Mukbang is not always an eating challenge
Mukbang is often associated with watching someone eat on camera, sometimes in large quantities. Kent’s comments and the examples in the report show why that shorthand does not fit every creator: videos can foreground cooking, ingredients and cultural expression instead. The report notes criticism that mukbang can encourage unhealthy eating or food waste, but it does not establish a medical effect or quantify either concern. Those criticisms should be kept distinct from the cultural aims the creators describe.
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Making and sharing this work is not frictionless. The July 11 report describes unreliable internet connectivity and power outages, alongside harassment in comments. These practical barriers and hostile responses form part of the conditions in which creators publish; they do not define the food or the communities represented.
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Snigdha told the report: “There are a lot of inhibitions about our culinary habits. Maybe sometimes we should not get offended and just educate people.” That is her perspective on responding to misconceptions, not an obligation on people facing prejudice to educate those who express it.
What the reporting can—and cannot—tell us
Agarwala’s articles are reported accounts based on interviews and visits, not a current census of Northeast Indian creators or an audit of YouTube analytics. The view, subscriber and income figures above describe what the articles reported in July 2024; they may have changed since then. The reporting also mentions shifts in mukbang posting and search interest without providing reproducible trend figures, so it does not support a percentage, search-volume estimate or ranking.
For readers asking what Northeast Indian mukbang creators eat, the most accurate answer is that these creators show different foods and practices from particular places and communities. For readers asking how the videos challenge stereotypes, their answer is in the specificity: people tell their own stories through their ingredients, preparation and relationship to place, rather than accepting a single caricature.
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Sources: Tora Agarwala, “The Northeast Indian YouTubers challenging cultural stereotypes through mukbang,” Rest of World, July 11, 2024; and Tora Agarwala, longer version, July 12, 2024.
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