Ka Jingtah Shyriew (Yam Dish)Prepared by Santina MakdohNorth East India Committee On Relief & Development (NEICORD)India This dish, featuring yam as its primary ingredient alongside an assortment of other vegetables and indigenous spices, holds a special place in the culinary heritage of Meghalaya, India. Among the people of Meghalaya, yam isn’t just a main course […]
Freshwater Snail CurryPrepared by Narayani MondalInstitute for Motivating Self Employment (IMSE)India Freshwater snails serve as a protein-rich staple in various global cuisines. In certain cultures, they are revered as a delicacy and frequently featured in flavorful soups and stews. In this culinary creation, Narayani Mondal generously imparts her expertise in crafting a delectable curried freshwater […]
Dry Fish with Sweet Potato Leaves and Cassava ChopPrepared by Rina BegumGram Unnayan Songostha (GRAUS)Bangladesh Dried fish with sweet potato leaves and cassava chop represent authentic Bangladeshi cuisine, but they have become increasingly rare in modern times. These dishes are exceptionally nutritious, as they incorporate locally grown crops and spices, fostering a stronger sense of […]