Food

Bongal Aakho

Bongal Aakho is a quintessential Deori rice dish that showcases the community’s traditional cooking techniques. Using indigenous rice varieties, the dish is typically prepared by boiling the rice in earthen pots, a method that helps retain its natural flavors and nutritional value. Bongal Aakho is often served with an array of side dishes, including leafy greens and fish curries, providing a balanced and wholesome meal that is deeply rooted in the Deori way of life.

Leta Bhaji

Leta Bhaji is a simple yet flavorful stir-fried dish made from fresh bamboo shoots. The bamboo shoots are finely chopped and stir-fried with onions, garlic, and green chilies in mustard oil, which adds a distinct pungency and richness to the dish. This preparation highlights the Deori community’s use of locally sourced, seasonal ingredients, and their skill in turning simple vegetables into delicious and nutritious meals.

Jalfrezi

Jalfrezi is a spicy and tangy dish that can be made with either vegetables or meat such as chicken, fish, or pork. The ingredients are sautéed together with tomatoes, onions, and a variety of spices, creating a robust and flavorful dish that is both hearty and satisfying. Jalfrezi exemplifies the Deori culinary tradition of incorporating bold flavors and diverse ingredients to create meals that are both exciting and comforting.

Jangji

Jangji is a type of fish curry that is beloved in Deori cuisine. Fresh fish is cooked in a rich and aromatic gravy made from tomatoes, onions, turmeric, ginger, and garlic. This dish is typically enjoyed with rice, making it a staple in many Deori households. Jangji highlights the importance of fish in the Deori diet and showcases the community’s expertise in preparing flavorful and nutritious fish dishes.

Hukoti

Hukoti is a traditional dish made from sun-dried fish mixed with various herbs and spices. The fish is dried in the sun to preserve it and then combined with green chilies and local herbs to create a pungent and intensely flavored dish. Hukoti is often enjoyed as a condiment or a side dish and reflects the Deori community’s resourcefulness and their ability to preserve and enhance the flavors of locally available ingredients.

Jungli Pithika

Jungli Pithika is a nutritious dish made from mashed wild greens and herbs. Various wild edible greens are boiled and then mashed with mustard oil, onions, and salt to create a flavorful and wholesome dish. This preparation underscores the Deori community’s deep knowledge of local flora and their ability to create delicious meals from wild, foraged ingredients.

Kol Pitha

Kol Pitha is a sweet treat made by steaming a mixture of rice flour, jaggery, and coconut in banana leaves. The banana leaves impart a subtle aroma and flavor to the cakes, making them a delightful dessert or snack. Kol Pitha is often prepared during festive occasions and celebrations, showcasing the Deori community’s culinary creativity and their use of natural ingredients.

Sunga Saul

Sunga Saul is a unique rice dish where sticky rice is cooked inside bamboo tubes. The rice is soaked and then stuffed into the bamboo tubes, which are sealed and placed over an open fire to cook. This method infuses the rice with a distinct bamboo flavor and aroma, making Sunga Saul a special and cherished dish in Deori cuisine. It is a perfect example of the community’s innovative cooking techniques and their connection to nature.

Doi

Doi is a fermented milk dessert similar to yogurt, which is a staple in many Deori households. Milk is boiled, cooled, and mixed with a fermenting agent, usually a bit of yogurt from a previous batch, and left to ferment overnight. The result is a thick, creamy, and slightly tangy yogurt that is enjoyed on its own or used as a base for other dishes. Doi highlights the Deori community’s skill in dairy fermentation and their appreciation for simple, nutritious foods.

Sujen

Sujen is a popular local rice beer that plays an integral role in Deori culture. It is made by fermenting rice with local herbs and sometimes roots, resulting in a potent alcoholic drink. Sujen is traditionally consumed during cultural festivals and communal gatherings, reflecting the community’s rich tradition of homemade alcoholic beverages. The preparation and consumption of Sujen are deeply embedded in Deori social and cultural practices, symbolizing hospitality, celebration, and togetherness.