Bamboo shoot is such a common ingredient across the NorthEast, found in all kitchens, that just the thought of bamboo shoot brings the smell of home to mind. This pickled Bamboo Shoot, made in Meghalaya, preserves the subtle flavour and crunchy texture of the bamboo and its very appetising smell. Ad..
Bombay Duck or Bombil or Loitta has a very strong, distinct flavour which leads itself very well to pickling. This fish is another one of those bold flavours of NorthEast India that might be an acquired taste but is much loved locally. Prepared in a simple, northeastern, homemade style, the dry Bomb..
Made of local freshwater prawns, this dry prawn pickle is a delight for all who love seafood and makes for a really taste snack. The simple spices accompanying it – chili ginger and garlic, enhance the distinctive prawn-y taste. This dry pickle may be difficult to stop eating once the packet is open..
Enjoy bamboo shoot all year round especially if you live somewhere with no easy access to fresh bamboo shoot. This plain, simple bottled bamboo shoot is the perfect solution! As long as you keep it airtight, this bamboo shoot should last for a year easily and bamboo shoot only gets better with age a..
Called ktung shira, in Khasi, these local tiny fish are dried and then lightly pickled in mustard oil and basic spices. The pickle is homemade and does not have any additional preservatives. Dry fish is staple across the NorthEast so do try this variety of small, fresh water dry fish pickled just fo..