Lasia Spinosa
During the rainy season, one of the delights of buying vegetables is that many are sourced from the wild. Foraging is still a way of life for many in our region. Whenever we...
Category: shongdima
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...
Chicken & Pumpkin Curry
Pumpkin, one of the most versatile of vegetables, works so well in both sweet and savoury dishes. A tender green one that I bought the other day went into this chicken curry. When it...
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...
Pork & Pumpkin Curry
Elephant apples, serrated coriander, radishes, beans, okra, gourd, squash (chayote), cucumber, pumpkin, and chillies Looking at these vegetables bought at a market from the outskirts of town, my mind is already teeming with combos...
Life Would Be Bland Without Chutney!
Roselle chutney Chutneys are so much part of our food that we seem to be able to make anything and everything into chutney!:) And they definitely do their part of what they were created...
Judima, the Dimasa Rice Wine
Judima brewed by yours truly Every ceremony among the Dimasas, whether joyous or sad, is incomplete without the brew that is known as judima. It’s sweet and potent and well-made judima can taste somewhat...
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