Flavours from North East set to tantalize foodies
- added July 6, 2008
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To look at the diversity of N-E cuisine is sometimes an unfathomable proposition. Tenga, pitika, thupka and rumba, along with a host of other delicacies from the North East are now making waves across the world.
Though a piece of the pan-Indian cuisine, food from the North-East is only recently making its presence felt both in the country as well as in the global market.
“The not-so-much-talked-about North-Eastern food with its pristine flavours and pure taste of nature is slowly making inroads to global palates,” says Bakshish Dean, executive chef of Park hotel in the Capital.
The eight North-Eastern states has a very rich culinary heritage, says Dean who in joint collaboration with Institute for Environmental Management and Social Development (IEMSD), had organised many North-East food fest in the Capital.
To look at the diversity of N-E cuisine is sometimes an unfathomable proposition. The cooking styles and flavours of each and every state in the region is unique and differs from each other with considerable influence of Bengali, Nepali, Thai, Bhutan, Tibetan, Myanmar and Chinese cuisine, he says.
According to foodie, traveller, social scientist and filmmaker Dr Ashish Chopra, Assamese and Tripurian cuisine have adopted various nuances from Bangladesh. “The Bengali influence is strong and the ingredients and recipes are more or less similar. The only difference is that Assamese cuisine is much less spicy and less oily. The staples are rice and fish.”
“Bamboo is used extensively in cuisine of Tripura,” says Dr Chopra, who has also authored a book called ’N-E Belly’. The traditional cuisine ’Mui Borok’ and a key ingredient in Tripura cuisine is ’Berma’, dried and fermented ’puthi’ fish.
In Assamese cusine green leafy vegetables are an important part and vegetables are often boiled with water to form a gravy or sauteed in mustard oil with onions.
Though a piece of the pan-Indian cuisine, food from the North-East is only recently making its presence felt both in the country as well as in the global market.
“The not-so-much-talked-about North-Eastern food with its pristine flavours and pure taste of nature is slowly making inroads to global palates,” says Bakshish Dean, executive chef of Park hotel in the Capital.
The eight North-Eastern states has a very rich culinary heritage, says Dean who in joint collaboration with Institute for Environmental Management and Social Development (IEMSD), had organised many North-East food fest in the Capital.
To look at the diversity of N-E cuisine is sometimes an unfathomable proposition. The cooking styles and flavours of each and every state in the region is unique and differs from each other with considerable influence of Bengali, Nepali, Thai, Bhutan, Tibetan, Myanmar and Chinese cuisine, he says.
According to foodie, traveller, social scientist and filmmaker Dr Ashish Chopra, Assamese and Tripurian cuisine have adopted various nuances from Bangladesh. “The Bengali influence is strong and the ingredients and recipes are more or less similar. The only difference is that Assamese cuisine is much less spicy and less oily. The staples are rice and fish.”
“Bamboo is used extensively in cuisine of Tripura,” says Dr Chopra, who has also authored a book called ’N-E Belly’. The traditional cuisine ’Mui Borok’ and a key ingredient in Tripura cuisine is ’Berma’, dried and fermented ’puthi’ fish.
In Assamese cusine green leafy vegetables are an important part and vegetables are often boiled with water to form a gravy or sauteed in mustard oil with onions.
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