And some more fried little fish which were bought from the local fish market in Dimapur, Nagaland… perhaps fresh catch from the nearby river?! I can assure you, it was delicious!
The Brahmans or Bamons in Meitei culture traditionally prepare the feast for all ceremonial or religious occasions. They have a penchant for making food taste heavenly even without such ingredients like ginger, garlic & onion and even meat and fish. Each dish they prepare is a testimony to an extraordinary culture that spans hundreds of years that is featured in a place as epic as the Mahabharata and in modern equestrian sport.
And the countless cups of tea daily… so many cups shared over so many thoughts, joys, laughter & pain.
Next destination : Dimapur, Nagaland – the land of mysterious tribes & magical traditions!
Walking through a local market in Dimapur
The amazingly sweet & colourful maize corn that’s commonly found in the northeastern states of India
Bhoot Jholakiya/ ghost chillies/ Oomorok… whatever you’d like to call it… it doesn’t temper the hotness of this chilli variety… tread..i mean taste with care!!
Fat juicy silk worms… high in protein & apparently very yummy.. nope..I didn’t try it!
So green…so greeennnnnnn
Bee pupae still in their honeycombs
Dried fresh water fish of all possible varieties
Dimapur & Nagaland in general was full of delectable surprises. As is with every ancient tribal or ex-tribal society, there’s an interesting mix of flavours and characters in the local cuisine. Dimapur has some fantastic restaurants that’ll even surprise the seasoned restaurateur.
Raj Kachori Chaat at Gangaur in Kolkatta. Kolkatta street-style food is the bestest everrrrr!!!!! When visiting Kolkatta, one must sample all the amazing street food you get there – puchka, jhaal-muri, dahi chaat, momos, chowmein, rolls… yum yum drool drool
The classic egg-chicken roll from Nizams!
If one begins to write about the varieties of cuisines one can find in India, one would run out of pages. Each cuisine from each region is distinct and an extraordinary experience. I’m sure I’ll still have plenty to write about Indian regional cuisines in the days to come… till then Bon Apettit!!