Food

Hojai Pitha

A type of rice cake made with powdered rice, jaggery (unrefined sugar), and coconut, often steamed or fried. It’s a sweet treat enjoyed during festivals and special occasions.

Narzi Bah Goru

This dish features tender pieces of beef cooked with Narzi (a type of leafy green), ginger, garlic, and traditional spices, resulting in a flavorful and hearty stew.

Khaloi Nakey

A dish made with dried fish, usually small fish like anchovies, fried with onions, garlic, and green chilies. It’s a popular side dish served with rice.

Doh-Thor Sangro

A curry made with pork meat and Sangro leaves (leaves of the Cassia tora plant), along with ginger, garlic, and assorted spices. The Sangro leaves impart a unique flavor to the dish.

Honor Dawr

A traditional Dimasa beverage made by fermenting rice with herbs and spices. It’s similar to rice wine and is often consumed during festive occasions and social gatherings

Maiju Walao

A traditional Dimasa dish made with pork and mustard greens. The pork is cooked with mustard greens, ginger, garlic, green chilies, and other spices to create a flavorful and hearty stew-like dish. It's a popular comfort food among the Dimasa community and is typically served with rice or flatbreads.

Joha Bhat

Fragrant rice, often used as a base for many Dimasa rice dishes.

Dengnoi

A spicy curry made with vegetables like pumpkin, eggplant, or gourds, flavored with mustard oil and traditional spices.

Senglak Chomu

A soup-like dish made with bamboo shoots, smoked pork, and various herbs and spices.

Misa Machor Khar

A traditional Assamese dish made with fermented bamboo shoots, fish, and khar (alkaline preparation made from sun-dried ashes).

Sunga Gahori

Pork cooked in bamboo tubes, imparting a unique smoky flavor to the dish.

Bor Khati

A sour curry made with fermented mustard leaves, typically cooked with fish or pork.

Phan Mai

A type of rice porridge or congee made with broken rice and flavored with various ingredients like vegetables, meat, or fish.