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Category: Food

By Hoihnu Hauzel — July 31, 2025
By Abhilasha Ojha — May 2, 2014
By Sandhya Joshi, Corporate Trainer — March 19, 2014
By Sabyasachi Gorai  — January 29, 2014
By  Sharmin Pasha — January 7, 2014

Category: Food

Hoihnu Hauzel   -   August 7, 2025
Some days, you are likely to find Avantika Haflongbar pounding a fiery chutney made from sun-dried fish, green chillies, and wild herbs and methodically layering the ingredients into a Shamtho and working them with a Rimin. These traditional wooden tools, passed down through generations, are not just functional objects. They are keepers of memory. On […]
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Hoihnu Hauzel   -   July 31, 2025
In the highlands of Meghalaya, food is not just nourishment, it's inheritance. The rhythms of Khasi and Garo kitchens follow the pace of the land. Recipes are passed not on paper but through memory, gesture, and repetition mostly from grandmother to mother, from mother to child. A dish like Dohneiiong, pork cooked with black sesame […]
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Hoihnu Hauzel   -   July 29, 2025
There’s an old photo of her small, focused, and standing on a kitchen stool, grating cheese beside a steaming pot. She was barely tall enough to reach the counter, but she belonged there. “She inherited a cupboard full of my cookbooks,” recalls her mother, Dorothy Phanbuh, with an obvious pride. “When I was baking Christmas […]
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Abhilasha Ojha   -   May 2, 2014
A clutch of food enthusiasts are working overtime to ensure that Northeastern cuisine reaches out to people at large Karen, founder of Dzukou, known for traditional Naga dishesWhen it first opened its doors in the tony neighbourhood of Hauz Khas Village (a haven of sorts for food enthusiasts), Dzukou gave more than just a glimpse […]
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Sandhya Joshi, Corporate Trainer   -   March 19, 2014
Food is a big deal for people in the Northeast. And since I grew up in Manipur, my memory of food is centered around the people and place of that state -- my home. Though my family hails from Uttaranchal, I was born and brought up in Manipur. And over the years, I have imbibed […]
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Sabyasachi Gorai   -   January 29, 2014
Northeast is a storehouse of nature’s abundance. I discovered this by chance when my quest for new ingredients for my restaurant led me there. When I started Ai, a Japanese restaurant in New Delhi, one of my staff told me about his family’s organic vegetable farm in Meghalaya. As a chef, I am always on […]
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Sharmin Pasha   -   January 7, 2014
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers,” said Laurie Colwin, an American author. This has always been true of me. My cooking is inspired by that of […]
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