The Ashok’s Homage To Cuisine Of North- East India Was Full Of Surprises, Few Recipes We Loved

It is getting chillier in Delhi day by day, and the glutton in us is just getting activated. The Ashok, hosted a lovely three-day food festival in association with the Ministry Of Tourism, Government of India. In a time, we are hearing a lot about year-end festivities and carnivals, this food festival came by like a breath of fresh air for myriad ways. The festival was aimed at paying tribute to the culinary culture and heritage of the seven sisters, Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, and Tripura in the heart of the capital.  

Presenting foods unique to the states, the food festival aimed at promoting the rich and vibrant gastronomy of North-East India that has so much more than momos and noodles. The diverse recipes and rustic cooking methods became the talking point of the festival that also had tribal folk-dance performances and a mini market-place as two of the attractions.  

What Makes North-East Indian Cuisine So Special 

In my interaction with chef Sanjay, I learned that the entire team had worked closely with all the State Bhawans, learning authentic cooking styles and presentations for one month before putting together the festival. The Bhawans also helped them source many niche ingredients that are tough to get in Delhi, like fermented Soya bean paste and Yak cheese. But most of the ingredients were brought in from Humayunpur near Safdarjung Enclave.  

What impressed me the most about the dishes was the minimal use of oil in the dishes, I was also told that in many parts of North-eats India, people still prefer their traditional styles of cooking, for instance cooking meals in Bambo shoots. It is much like the Dum-style of cooking, but here, the shoots are filled with rice and veggies and sealed until the contents inside are cooked in steam. There aren’t too many spices overpowering the flavour of the dish. You wouldn’t find a trace of garam masalas or any such robust spice blends, however, there is this apt amount of Bhoot Jalokia or Ghost pepper that truly brought the dishes like the chicken salad alive. Further in my conversation with chef Sanjay, I learn that there are marked differences in cooking styles even among the seven states. For instance, Sikkimese cuisine is heavily inspired by Tibet, whereas, the Tripura cuisine "has a bit of a Bengali touch." 

We also got recipes of two of the dishes we loved the most. So here goes.

CHURA-PA: This mild and lovely dish is a homely Potato and Yak Milk Cheese preparation of Arunachal Pradesh

Ingredients:

• Potato - 500 gms
• Yak Milk Cheese (or Cheese Slices) - 200 gms
• Mushroom - 100 gms
• Chilli Flakes - 10 gms
• Salt - as per taste

Method:

1. Wash, Peel and cut roundels of Potato.

2. Slice mushrooms and also slice yak milk cheese and make a paste in the mixer along with dry roasted chillies (Or use chilli flakes instead)

3. In a pan put a layer of potato roundels and sliced mushrooms.

4. Now put the cheese paste, chilli flakes and salt.  

5. If you are using cheese slices instead of yak milk cheese you can cover the potato and mushroom layer with cheese slices.

6. Add little water and cook it covered for around 40 minutes.

7. When the potatoes are cooked properly remove and serve hot with a garnish of some chives.

Chicken Wadeng: This was a classic chicken curry from Tripura made in Bamboo shoot

Ingredients:

• Chicken - 01 kg
• Bamboo Shoot - 400 gms
• Onion - 250 gms
• Chilli Flakes - 10 gms
• Ginger - 20 gms
• Coriander Leaves- 20 gms
• Salt - as per taste

Method:

1. Clean and cut the chicken to small pieces, boil the chicken with a pinch of salt. Just before taking out add shredded bamboo shoot to boiling water.
2. In a fry pan toss green chillies without any oil. Now roughly chop green chillies, ginger and coriander leaves.
3. Drain the boiled chicken and bamboo shoots and mix with the chopped ingredients.
4. Mix well, add salt & chilly flakes as desired and serve warm.