Tungtap is a popular fermented fish product commonly prepared and consumed by the Khasi and Jaintia tribes of Meghalaya in the North-Eastern state of India. Their practice of fermenting fish is similar to the traditional methods of preserving fish in South-East Asia. Though, a distinctive […]

Recipe credits: Kong Sesilia Shadap

Bamboo shoot is a newly sprouted cane of the bamboo plant, which is just formed underground and has a crisp texture. The inner soft part of the bamboo shoot is edible; the exterior is woody and has many layers and is removed before cooking. Bamboo […]

Oyster mushrooms, as the name suggest, are like an oyster-cap shaped mushroom, its colour ranges from white to tan to dark brown. The flesh is white and firm. The gills are white to cream in colour and descend on a stalk. It has a bittersweet […]

Eri silkworms are domesticated silkworms, found in North East India, locally known as ‘Niang Ryndia. These silkworms feed mainly on castor leaves. They are the source of our Ryndia garments which are worn on traditional festivals and occasions. Eri silkworms also are a part of […]

Food lovers all know that Shiitake mushrooms are a delicacy. It’s commonly used in Chinese and Japanese recipes as it widely grows in East Asia. It requires a warm and moist climate, therefore suitable to grow during the months of March to October, even in […]