Summary:
more-in“I believe that food must evolve but stay rooted to tradition,” says Chef Kashmiri Barkakati Nath, who has flown in from Guwahati to oversee an Assamese food festival in the city. They are mildly and delicately seasoned.”What rouses her ire is the general perception that Assamese food comprises insects and worms. Joha, black rice, red rice, sticky rice..., she names a few. Whenever we talk about Assam, the media and most people think ‘tribal’ but 80% of Assamese society is non-tribal.”Kheer made with black riceSo what are the core ingredients of Assamese food? Married at 21 and living on a tea estate in the early 1990s, she found a mentor in her cook..