Green delicacies of Northeast

13 May,2024 Credit: Google Photos

Dhekia Xaak

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Kumura Xaak

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Kheti Xaak

[{"selector":"#anim-9b6bab71-4674-42ff-94a6-a0a6e359d3a7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fb057827-8854-42c9-93c6-68105353fce8","keyframes":{"transform":["translate3d(0px, 245.60717%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3838b928-0562-4493-96ff-156482357d3f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0c6154a2-50a9-4c0f-a1f1-c86117df54c4","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2a0b1f5-ce55-49b7-8752-ce4732908f72","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a7d37f51-8133-488f-bd01-e116d986b233","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-177dcf43-74c1-4f74-aca2-6d8b055d6f73","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2f98895a-8548-40b5-b53c-e48c8214fbc7","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Indian Spinach (Kheti Xaak): A versatile green used in Assamese cuisine in salads, curries, and a side dish. Credit: Google Photos

Kalmi Xaak

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Narasingha Paat

[{"selector":"#anim-b01d82da-96ae-4db3-83f0-a679f5d79a61","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c6e12e1f-2f3d-4407-a18c-b9c842ee20fb","keyframes":{"transform":["translate3d(0px, 245.60717%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-33a4f4b9-3c22-4bb2-9bb7-37ca52e78991","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7f9641be-670b-45a5-b239-41a0e1fda353","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4ad954b4-f8d2-4d21-969f-73251ba13231","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-001f2f54-024d-4771-8c41-63675bfbbec9","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc80f199-6167-4dfb-9c2b-2322e5724b56","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-904eeea9-f24c-4fa6-b3ca-286b781e418a","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fragrant Curry Leaves (Narasingha Paat): Essential in Assamese curries, these leaves add a unique aroma and flavor. Credit: Google Photos

Laai Xaak

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Manimuni Xaak

[{"selector":"#anim-5aaeffd7-eb67-469b-ada6-81dd781ec0ae","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e09d75c5-5679-40d9-b5cc-5d670632fc8b","keyframes":{"transform":["translate3d(0px, 260.76807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3446c2c1-1a60-4bf1-9933-178fca0dddbe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdca166e-fb0f-4e34-b91f-52b2218d3276","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cde82377-c778-4537-90da-9d47d19203e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5caacef2-fe00-41e7-a4f8-3335c608cb2e","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5000dc6-a7f1-446d-87fc-099963b00fea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-492a070d-bb45-4753-8d0d-7b2fc54f7cc1","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Indian Pennywort (Manimuni Xaak): Known for its health benefits, these leaves are used in salads, chutneys, and as a garnish in Assamese dishes. Credit: Google Photos

Kosu Xaak

[{"selector":"#anim-3e80c172-3e5d-4952-9800-ec32179c300b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c71b8601-ae30-4e27-93ce-c70d2e87976c","keyframes":{"transform":["translate3d(0px, 205.07006%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53a3ff04-e3bb-4016-9a39-351eda3bd95b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4897391c-0a39-4515-b6db-0f7aab4acc10","keyframes":{"transform":["translate3d(0px, 513.07179%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-025c6ddd-1deb-4f15-8735-b34bf0362dc2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-71bef85f-8222-48e9-8e00-677ad9207e3a","keyframes":{"transform":["translate3d(0px, 855.55582%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-733569c9-8ec9-469f-bd91-44d2288a00d0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c10454b8-71f4-41da-a1ab-f2bc21960109","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1. Elephant Foot Yam Leaves (Kosu Xaak): These leaves are often used in traditional Assamese dishes like "Kosu Xaak Bhaji" or stir-fried with garlic and spices for a flavorful side dish. Credit: Google Photos

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