,, LEFT:A fficd cootlng eoduru: The salt contriner by thc ddc of the wornenfu madeof but6oo.

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trategically situatedin the North-east part of India, Meghalaya, Nagaland, Manipur, MiArunachalPradesh, zoram and Tripura comprising what is popularly known as the sevensisters, inspite of their diversity in culture, language, custom, casteand creed have one thing in com,mon slmplicityof food habits. The regionreceives heavyrainfall as a result of which it abounds in thick forests, water pondsand rivulets. So fish and rice (fresh fro.mthe ponds,known as phukari) certainly figure in the daily diet. The commonman has plenty of green leafy vegetablesin his diet with bamboo shoots as a common delicacy.

THECOOKING THE OF SEVEN SISTERS

Dried bamboo shoot powder ls used as a kind of chutney in Nagaland and Mizoram. lt has a peculiartastethat goeswell with rice. Leaves Sathered from wild plants like the rnimtita, sewali, phul, auramflower are also consumedby the local people.These are known to be rich in both mineraland medicinal value.Spices are hardly used but chillies are eaten with every meal. By and large the local people {avour non-vegetarian fare. One interesting featureto note is that each community has evolved its own distinct way of preparing

food and the dish is often known by the name of the community. For instance,the Khamtisof Arunachal Pradesh prepare scented rice without using any utensils - the rice grain is steamed I in pipe. The Manipuris bamboo_. 'tasty are well-known for' their chutney preparations. So, whenever the food is good, the guests siy, 'Ah Khamti rice, Manipuri chatnit' Wheat and wheat products, by the way, are rarely used in daily cooking. l-he weather remains cold rtmost throughoutthe yeat be, causeof the high altitude so, not surprisingly, 'apong', the home-made fresh rice beer, is lmbibed in great quantities by the hill people. Apong plays en important role ln the tribal wat of life. The tribals of Assa.m, Arunachal Pradesh, Nagaland, Mizoram and Meghalaya entertarn guests and relatives their with apong as a token of their esteem and respect.Rice beer elso figures in local religiousrites and beliefs. Talking of rites and beliefs, Bihoo or the Assamese spring

The north-eastetn stateshavea common culinary factor despitethe diversity of culture, lang ua8e, custom-and that is the utter simplicity of their food habits M. R. Enaty and P. C. Pegar
LCFT: The hill people enjoy thetr rice liquoa Usually meati3 servd with thc liquor. ABOVE: The local women rell plneapples ,in lrnphat'r marketr {Manlpur).
festival, is celebrated with bihoo pitha, an lmportant ricerbased

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sweet of this region.The preparation of bihoo pitha has been handeddown through the generations, The sun and the moon (known as the Almighty DongiPolo in Arunachal Pradesh and as Gontinucd on page 3l

Li:rl 's genenlly cGt rid| -::: ael ka bhartr largc, frcCr, r,+:'cs3 brn'rls rre selrted for :' : "-: blnjals are washedand

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ea. p.Aa, simpfrefood, but yery **rr end horpiteble. l.lo guert rifl go hungry from their doorttcp!

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RECIPES FROMASSAM

BIHOO P]THA

2 kt fohe rlce, roe&cd 150 gm. tll (rcreme) Naimikra-hekure in Nagaland) 150 6nr molrscc Qud) rre both worshipped.No festlGrind the soaked rice Into a fine vil' is completewithout chorus paste and blend with the molasr -! ,rt and group dancing. sesand til. Then wrap the mixture in a clean cloth and place lt on r Tre traditlonaltribal house is systematicallyarranged earthen r,{orgrted and low-roofed so as pitcher where the pitha can be ro *ithstandthe strongwlnds that cooked wlth the water vapou, that evaporates from thc pltiher. often blow. The famlly gathercfor their meals around the kitchen FTOWER firc, which burns throughout the SEWATI CURRY dey, throughoutthe year.Overthe titchen fire, the locals hang 500 gn dry rwdl f,rtrc their stocksof fish and meat. The 200 gm. dcc meat.thus dried can then be pre- 3 grccn chllllcr *rve{ over long perlods of time. th tbp. tupc?ic porrdct Salt is scarce and this ls probably 250 gm. flrh th tbrp. trranr rnrnh why goltre ls one of the more preti onldr valentdiseases the hills. Hook Selt to in hrtc worm and stomachdisorderc aie Murtrd oll llso commonailments, and thls ls Soakthe rice and grlnd lnto po,vtargely due to the unfiftered der. Cut the fish into small pieces drinklng water. and mlx well wlth the-green Eve'sWeekly, Des. 17 -

chillies ana ilfr*ic. Fry thc ffsh pieces in mu$ard oit and keep them aside.Then frythc dry flower for a whilre,pour in sorire hot water and let it simmertill properly*[oiled. Put in the rice powder, SiiT{ and then the fried iish.

Y2 lbsp. gennr rnenh Yt tbcp. rcde pondcr Gnen corierdcr choppcd Murterd oll et rcqulred Soak the bfack grem ln wrter. Mix the chicken with the chlllt powder, turmerie end gar.mr me, sala- Thcn fry it in mustard oil till k getr roasted.Tlren add the garlic and ginger. Fry the black gram separately. Simmer, with soda powder added till it is well cooked. Then add the fried chicken. Garnish with chopped coriander leaves.

PATfA MACHHI C}&ATNI

SoQrudl firhcr I onloa 4 Sccn chllllo Corleedcr lotvcr

(Leaf Fish Chutney)

wrHBr.AcK 8ilf^fru
500 gm. ctlclcrr
200 gm blaclr granr I lbrp- chllll'porrdcr Vt tbrp tumelc porrdcr {*{c 2 onlonr m ;ln. dn;ct 2 grrllc

Cut"dr onion, green chlllies and BAMBOO CURRY coriander.Mlx with the fishes. Wrap them in double-spread tare 500 lm. barnboo rhootc Pfna W ltyt inside- burning Murlerd oll * requlrud cnarcoat'tor about half an hour GRINDTO A PASTE: till fish is cooked. 2 chllllcr I onlon rz tbrp. lumerlc poridcr Vt tbrp. genm rnrrrh sdt to tertc Chop the bamboo shoots lnto fine slices and mix with the ground masala. Fry In mustard oil till bamboo shoots are tender.

23, lg8l