Food fermentation is practiced by cultures all over the world and it serves as a major component of human survival in places where preserved food is a necessity. The preparation of many traditional fermented foods and beverages remain today as a household art. It is […]

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 […]

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 […]

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 […]