Food Writing

Assamese cuisine is the only Indian regional cuisine that has preserved the six basic tastes of Hindu gastronomy, including alkalinity. It is distinguished by its simplicity and use of fewer spices and oil in comparison to other regional cuisines of India.

As a writer from Assam, I have always tried to write more about our cuisine.

Here are a few articles I wrote for other publications-

• Guwahati Food Guide: What To Eat In India’s North East (Zafigo)
• Xaj: Rice Beer of the Ahoms (Goya Journal)
• Khar: A Cornerstone of Assamese Cuisine (Goya Journal)
• The culinary Traditions of Magh Bihu in Assam (Goya Journal)

Besides these articles, I have authored an Assamese recipes eBook, 'Pakghar'. It is available on Amazon Kindle.