The Culinary Legacy series of events celebrate the diversity of Indian cuisine through its home cooks. Every month we handpick experts in a regional cuisine and work with them to create memorable experiences. Born to preserve and propagate regional Indian cuisines that are slowly being forgotten, these events feature authentic, local ingredients often sourced directly from that particular region.
This month, we feature a Rongali Bihu lunch; a traditional meal cooked and eaten in celebration of the start of the harvest festival in Assam. (To read more of the festival, check out out blog post.) Our expert for this event is Gitika Saikia; a food blogger, cook show host and an Assamese transplanted to Mumbai.
Join us at the studio for a culinary exploration of this fascinating culture.
Saah Aru Hutuli Pitha
(Black Tea and Rice cakes stuffed with Coconut / Sesame)
Murgi Aru Pithaguri
(Chicken curry cooked with Rice flour)
Dhekia Xaak aru Gahori
(Fiddlehead fern with Pork)
Outenga Maas Jool
(Fish curry with Elephant Apple)
Amlori Aru Koni
(Red ant eggs with Hen eggs)
(Silk worm stir fry)
Bora Chaul’or Payokh
(Red Sticky Rice Pudding)