Category: Dimasa food

Pork Curry With Ash Gourd 0

Pork Curry With Ash Gourd

Pork Curry With Ash Gourd April already. It does feel like the months have gone in the blink of an eye. Before the heat is fully upon us I thought it would be good...

Stinky Bean Chutney 0

Stinky Bean Chutney

Stinky bean chutney Some of the tastiest foods in the world come with a tag- acquired taste. As the name suggests the smell is very strong but the taste is good and it is...

Spring Onion Naphlam Chutney 0

Spring Onion Naphlam Chutney

The spring onions that I am growing in a wooden container are about to bloom. Very soon the season will be over and we’ll have to wait for the cooler months before we can...

Goat’s Head Curry,Brain Chutney& Dal With Bamboo Shoots 0

Goat’s Head Curry,Brain Chutney& Dal With Bamboo Shoots

A meal of rice, dal with bamboo shoots,  brain chutney, and goat’s head curry A delicacy of the Dimasas that I have not written about so far is goat’s head. It’s made into curry...

Mudru Shamlai/A Mixed Vegetable Stew 0

Mudru Shamlai/A Mixed Vegetable Stew

A mix of two or more vegetables come together in this dish called mudru. The word translates to bland in my mother tongue, Dimasa. Traditionally this is made with bottle gourd, beans, leafy greens...

Cooking With Lai /Brassica juncea 0

Cooking With Lai /Brassica juncea

From left, clockwise:Brassica juncea, lai hon, lai with fish & lai bhaji Cliched as it may sound, the leafy greens that make us go lie la lie ( easiest lines to remember from Boxer)...

Brengjithai: Cooking In Bamboo 0

Brengjithai: Cooking In Bamboo

For this kind of cooking, freshly cut green bamboo is best. Although I didn’t have access to that I used one that was still green but wasn’t fresh. It somehow worked as I kept...

Starting a Food Blog 5

Starting a Food Blog

Judima, rice wine of the Dimasas A Dimasa dish called Khari made of pumpkin and ash gourd Fern salad Buns fresh from the oven Prune tart against a vase of snap dragons Although I...