Nagaland’s fermented delights in Kolkata food pop-up

Kolkata, March 12 (IANS) Wholesome with enhanced flavours, Nagaland’s fascinating culinary treatment of pork, bamboo and soyabeans will be showcased in a tribal food pop-up.

As many 10 dishes, mostly under-studied, are on offer on Sunday at Singhi Palace in south Kolkata, courtesy sisters Akumla and Alila of Nagaland’s Ao tribe.

“Some of the key items are smoked pork with fermented yam leaves (anishi), pork with fermented bamboo shoots, akhuni (fermented soyabeans) chutney, chicken with rice powder (amusu), stir-fried beef with Naga chilli,” Ayan from Hill Tribe Cuisine, a group promoting northeast Indian cuisine in the city, told IANS.

According to Alila, a normal Ao meal would include rice, some kind of meat (either dry or pork with bamboo shoots), boiled vegetables and spicy chilli.

“We are trying to bring to the fore the diversity in northeast Indian cuisine which is largely unknown. Another aspect is showcasing women power from the region,” Ayan said, adding their next focus is on Mizo and Khasi food.

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