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..
River fish is consumed widely across the NorthEast and a lot of the local fish is also dried for preservation. As a result, many of the fish recipes have dry fish as an ingredient and the popular dishes are chutneys made of dry fish. This packet of ready-made dry fish chutney has tiny, local freshwa..
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..
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..
Smoked Khajing or prawn is a Manipuri delicacy and is used as a cooking ingradient in many stews and curries. These freshwater prawns are dried in the indigenous process using a combination of firewood in a traditional furnace (Leirang in Manipuri) and sun-drying, which gives the prawn a slight..
Smoked Muka Nga fish or Indian Carpletmola fish (scientific name: Amblypharyngodonmola) is one of the highly popular ingredients in a typical Manipuri kitchen. The Muka Nga is sourced straight from the fisher community which fish from the majestic Loktak lake, the largest freshwater lake in northeas..
Smoked Nynon/ Nylon Nga fish or Bar Eyed Goby fish (scientific name: Glossogobius giuris) is one of the highly popular ingredients in a typical Manipuri kitchen. The Nynon Nga is sourced straight from the fisher community which fish from the majestic Loktak lake, the largest freshwater lake in north..
Smoked Phabou Nga fish or common barb fish (scientific name: Puntiussophore) is famous for its very particular taste. The Phabou Nga is sourced straight from the fisher community which fish from the majestic Loktak lake, the largest freshwater lake in northeast India. The fish is then prepared and s..