Bodo Delights: Rich Flavors of Tribal Cuisine

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.

Napham

Crab meat pounded with spices and herbs, typically served as a spicy condiment or side dish.

Pounded crab chutney

A dish combining dried jute leaves with pork, seasoned with local spices for a flavorful taste.

Dry jute with pork

Fish cooked with roselle leaves, known for its tangy flavor and health benefits.

Roselle leaves with fish

Dal (lentils) prepared with snails, providing a unique texture and taste to the dish.

Black Dal with snails

Chicken cooked with ground rice powder and bamboo shoots, creating a hearty and aromatic dish popular in Bodo cuisine.

Grinded rice powder with chicken along with bamboo shoots