The APB Culinary Legacy series of events celebrate the diversity of Indian cuisine through its home cooks. Born to preserve and propagate regional Indian cuisines that are slowly being forgotten, these events feature authentic ingredients and recipes often sourced directly from that particular region.
The Assamese harvest festival of Na-Khuwa Bhooj is celebrated in all rural homes. After fresh paddy is harvested, every farmer invites his relatives to a meal at his place over lunch or dinner. As winter also sets in by now, fresh vegetables are plucked from the kitchen garden, fish caught from ponds, goosemeat and pigeon meat are often eaten to keep them warm these days.
Join us as Gitika Saikia, an acclaimed proponent of North East Indian cuisine returns to our studio to prepare and present this wonderful feast.
(Deep-fried pumpkin fritters)
Alu aru Til Pitika
(Potato and black sesame mash)
Gahori Lai Xaak
(Pork cooked with mustard greens)
Kumura aru Haanh
(Duckmeat with ash gourd)
Xewali Phool Maas’or Khar
(Night Jasmine flowers cooked with alkali and river fish)
Maas’or Moor aru Petu Bhoja
(Fish head and intestines with vegetables)
Plain glutinous rice
Leafy vegetable salad
Akhoi Gur aru Cream
(Typical Assamese dessert of puffed rice, cream and local jaggery)