Here’s a little snippet of how the indigenous people of Meghalaya ferment fishes to make Tungtap! What’s Tungtap? 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 […]

Here’s a little snippet of how the indigenous people of Meghalaya ferment soy beans to make Tungrymbai! Tungrymbai is a fermented soybean food dish common to the ethnic tribes of Meghalaya. How is it made? First, the soy beans are fermented. The fermented soybeans are […]

Sweet potato, a name we have all heard of, which is consumed all over the world. It’s a sweet tuberous root and a starchy food crop. There are a variety of sweet potatoes, ranging from the region and climate they’re grown in. In North East […]

Sohphlang (Flemingia vestita) is an organic edible tuberous root that has a sweet crunchy nutty flavour. It is creamy white in colour and is consumed well by the tribals of North East India. The name sohphlang is a local name given by the Khasi community […]

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 […]