July 1 , 2024
A traditional dish, compounded form of taro, alkali and dried fishes which is stored in dry bamboo tubes. Napham is then cooked with alkali.
Crab meat pounded with spices and herbs, typically served as a spicy condiment or side dish.
A dish combining dried jute leaves with pork, seasoned with local spices for a flavorful taste.
Fish cooked with roselle leaves, known for its tangy flavor and health benefits.
Dal (lentils) prepared with snails, providing a unique texture and taste to the dish.
Chicken cooked with ground rice powder and bamboo shoots, creating a hearty and aromatic dish popular in Bodo cuisine.