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Star fruit galette. I used sweet star fruits from Haflong to make this galette. The dough was coloured with the juice of...
12/08/2026

Star fruit galette. I used sweet star fruits from Haflong to make this galette. The dough was coloured with the juice of homegrown blue butterfly pea flowers.

On the occasion of National Handloom Day, I am sharing pictures of this precious 'rijamphain' woven by my maternal grand...
07/08/2026

On the occasion of National Handloom Day, I am sharing pictures of this precious 'rijamphain' woven by my maternal grandmother. This was most probably woven nearly a hundred years ago in 1929.
Rijamphain is worn across the chest by Dimasa women over a 'rigu'. The latter is worn from the waist. The patterns here are more than what is woven in these present times.

01/08/2026
01/08/2026

Last Saturday I happened to be in Haflong. So a visit to the weekly market was mandatory. Beautiful seasonal produce filled the stalls and I ended up buying more than what I actually needed. 😊

This piece of my writing was published in The Assam Tribune today. I hope you enjoy going through it.
26/07/2026

This piece of my writing was published in The Assam Tribune today. I hope you enjoy going through it.

During summer bamboo shoots are often made into khari. This is usually thickened with rice flour but today I used cooked...
14/07/2026

During summer bamboo shoots are often made into khari. This is usually thickened with rice flour but today I used cooked jackfruit seeds as a thickener for this dish. The garnish for miya khari/miya hon is with bahanda (last photo).

Litti chokha is a popular dish from our neighbouring state of Bihar. My former house help offered to make the littis whe...
09/07/2026

Litti chokha is a popular dish from our neighbouring state of Bihar. My former house help offered to make the littis when she came to visit me yesterday. I made the chokha.
For the littis wheat flour was used. The filling was made with sattu, chopped onions, chopped chillies and greens from a wild variety of garlic. The chokha was made with boiled mashed potatoes to which I added fried garlic and fried dried red chillies. These were crushed/pounded and added to the mash with salt and a drizzle of mustard oil. The combination turned out to be delicious!

Sticky rice with fried pork and prawn/banana stem chutney.✨Maiju jang honohain yaoyaba odehe laishu jang nathu khe shapi...
07/07/2026

Sticky rice with fried pork and prawn/banana stem chutney.
✨Maiju jang honohain yaoyaba odehe laishu jang nathu khe shapinjiba naphlam shengphahi.✨
I cut a small banana tree from my front yard. It was a gift from the birds. The bananas are edible but since the plant grows very tall, I usually cut it when it is about 6 feet tall so that I can include the stem in my cooking. In Dimasa we call this variety 'laidi'. Very soon another plant is likely to sprout since the roots are already embedded in the soil. So I have a constant supply of this vegetable.

I made shrikhand in two layers. One was coloured blue by adding blue butterfly pea flowers to milk and setting the curd ...
30/06/2026

I made shrikhand in two layers. One was coloured blue by adding blue butterfly pea flowers to milk and setting the curd later. The shrikhand was topped with diced Langra mango and a sprinkling of slivered almonds, crushed pistachios and dried rose petals.

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