A traditional Assamese dish where duck is cooked with ash gourd (kharu hanh) or black pepper (jaluk hanh), giving it a unique flavor. Mustard oil and local spices enhance the taste.
A Khasi delicacy from Meghalaya, where duck is slow-cooked with black sesame seeds and mild spices, giving it a deep, nutty flavor. Traditionally enjoyed with rice.
A simple but flavorful Manipuri dish where duck is cooked with potatoes, bay leaves, and aromatic spices like cumin and ginger. It is often served with steamed rice.