• Bamboo Shoot
    Ethnic India

    Bamboo Shoots – Khorisa

    When you explore authentic food in India, you delve into many ingredients that are local, and indeed an identity of the people and culture of the place. Bamboo Shoots, Bah Gaj or Khorisa is one of those iconic products from Assam. Khorisa is made from young bamboo shoots from Bholuka Bah (Bambusa Balcooa). This type of bamboo is indigenous to northeast India. Aside from its edible quality, ripened bholuka bah is widely used in the construction of Assamese typical huts, bridges, rickshaw hoods, and paper pulps. Some local names for bholuka bah are baruwa, beru, bhalu bans, boro bans, wamnah and barak. Khorisa is not without health benefits. It is…

  • Bhebeli Lota
    Ethnic India

    Paederia foetida – Bhebeli Lota

    The North-Eastern States of India is a reservoir of biodiversity. If you explore rural life of these states, you will unearth many herbs and vegetables that form part of their culinary culture, but little known to the outside world. Today, we will discuss about one such vine – Paederia foetida Paederia foetida is a climbing vine that can grow upto 30 feet in length. It climbs up on trees or crawl along the ground. It is mostly found in Assam, Sikkim, Manipur, Meghalaya, Nagaland, Mizoram, Arunachal Pradesh, Andaman and Nicobar Islands, and some parts of West Bengal. Paederia foetida exudes strong sulphurous odour when its leaves are crushed. It is…

  • Maan Kochu
    Ethnic India

    Maan Kochu – A variety of Taro

    Maan Kochu is a variety of taro (Alocasia Indica). It is used mainly for its leaves, stems and corms in order to prepare some popular traditional dishes, pickles and chutney like “Kochu Bata”. It is a rich source of carbohydrates, proteins, minerals and vitamins like, iron, phosphorus, zinc, potassium, copper, manganese and thiamin, riboflavin, pyridoxin, ascorbic acid and niacin respectively. Taro in general is believed to have been one of the earliest cultivated plants. In many countries like Africa, taro corms are staple food of the inhabitants. Like other states in India, Maan Kosu is a popular food in Assam as well. Today farmtorasoi brings to you procedure to prepare…

  • Kaji Nemu
    Ethnic India

    Kaji Nemu – Assam Lemon

    Any cuisine in Assam or any north eastern states is incomplete without a piece of Assam Lemon or Kaji Nemu. Assam lemon is a unique variety of lemon found exclusively in the north eastern region of India. It is elongated and oblong compared to other lemons. The botanical name of Assam Lemon is Citrus limon. Cutting from fully matured stem is the most common way of propagating Assam lemon plants. May to August is ideal time to plant Assam lemon. The fruits are generally harvested during June-July and December-January. Assam lemon is rich in Vitamin C. It is used both for culinary as well as medicinal purposes. During summer, lemon…

  • Harikati
    Ethnic India

    Haritaki – Terminalia Chebula

    Haritaki or Terminalia chebula is one of the three constituents of Triphala. For the uninitiated, triphala is an ayurvedic remedy for most of your gastronomical disorders like constipation, indigestion, flatulence and many more. Apart from Triphala, harikati has been traditionally and medicinally used in the making of many herbal medicines. It is regarded as the ‘king of medicines’ in Ayurveda. Harikati grows widely in Northern India, Bengal, Assam, Tamil Nadu and Maharashtra. Some of the local names of harikati is listed below: Common name: Chebulic Myrobalan Assamese: Hilika Bengali: Haritaki Gujarati: Hirdo, Himaja, Pulo-harda Hindi: Harikati, Harad Malayalam: Katukka Manipuri: Manahi Marathi: Hirda Oriya: Harida Tamil: Kadukkai Telugu: Karaka Kannada:…

  • Pategoja
    Ethnic India

    Air plant – Patharchur

    Air plant or Patharchur is a perennial and succulent herb, used widely as traditional medicines. The plant grows all over India in hot and moist areas, especially in Bengal, Assam and Uttarakhand. It is astringent and sour in taste. As the name suggests, ‘patharchur’ is useful in removal of kidney stones. In Assam, it is known as Dupor Bon or Pategoja. The name ‘Dupor Bon’ indicates that the plant must be consumed before noon to get its medicinal benefits. ‘Pategoja’ means the plant grows even from its leaves. You just need to place the leaf in moist soil and it will reproduce vegetatively. In Maharashtra, it is called “Panfuti” meaning…

  • Punarnava
    Ethnic India

    Hogweed – Punarnava

    Punarnava (Hogweed) is a creeper plant with small fleshy leaves that grows wild in India. The plant is perennial, however, it remains dormant during summer and regenerates from the same root in the rainy season. It is a well-known medicinal herb. The leaves are often used as a green vegetable in many parts of India. Punarnava has numerous health benefits. It is good for liver and can be used to cure jaundice. It reduce swelling of body parts like legs during pregnancy. It also controls obesity. It is also used as anti-inflammatory and diuretic agent. Its root extract is used as tonic to improve functioning of kidneys and liver. Nomenclature:…

  • Indian Sorrel Plant
    Ethnic India

    Indian Sorrel

    Indian Sorrel or Changeri is a herbaceous plant with multiple health benefits. The plant has small and round leaves, has numerous branches that shoot out from the roots and creep to a length of 12-30 cms. The stem is very thin and delicate. This herb grows wild during monsoon and on wet grounds. It is found in almost all part of India. It has a tangy taste and is used in preparation of soup, chutney and other traditional cuisines. Indian Sorrel is good for stomach ache, have a cooling effect and cures diarrhea and dysentery. It purifies blood and also acts as an appetizer. Next time you see Indian Sorrel…

  • Masundari
    Ethnic India

    Chameleon Plant – Masundari

    Whenever I had an upset stomach, my mother would pluck handful of Chameleon Plant from the garden, wrap them in banana leave and just put inside hot cooked rice. The leaves gets cooked out of the heat from rice. She then mashes the leaves, add pinch of salt and serve me with rice. Although I cannot vouch for its medicinal effects, I like the lemony taste and strong aroma. Many people in India might not be familiar with Chameleon Plant. This plant is mostly found in eastern India and is part of traditional cuisine in places like Assam and Manipur. Chameleon Plant is a perennial and herbaceous ground-creeper that grows…

  • Ethnic India


    Tamarind (Tamarindus indica) is a legiminous tree cultivated almost all over India, especially in Karnataka, Tamil Nadu, Kerala, Andhra Pradesh and Maharashtra. It produces pod-like fruit that contains an edible, fleshy, juicy, acidulous pulp. When flesh of the fruit is coloured reddish brown, it is considered mature, and tastes sweet but tart, and sometimes very sour. Tamarind pulp is used in preparation of many Indian cuisines, like rasam, sambar, chutneys, pickles, marinades and curry dishes. Tamarind also has health benefits and is known to be effective remedy for arthritis, chloestrol, worms, diabetics and indigestion, among many other medicinal values. Following is a list of local names of Tamarind in India:…