

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Perfectly spiced pork with bamboo shoots, sticky rice, and fiery pickle. An energy-giving treat!

A fiery and aromatic pork curry straight from the heart of Nagaland. Tender pork is slow-cooked with pungent fermented bamboo shoots and the legendary heat of Raja Mircha (ghost pepper) for a truly unforgettable dish.
Serving size: 1 cup

A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.

An intensely fiery and aromatic pickle made from one of the world's hottest chilies, the Bhoot Jolokia. This traditional Assamese condiment is a thrill for spice lovers, preserved in pungent mustard oil and fragrant spices.
Serving size: 1 tbsp


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Perfectly spiced pork with bamboo shoots, sticky rice, and fiery pickle. An energy-giving treat!
This assamese dish is perfect for lunch. With 841.09 calories and 13.659999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Heat a heavy-bottomed pan or wok over medium-high heat. Add the pork belly pieces. Cook for 10-12 minutes, stirring occasionally, until the fat has rendered and the pork is golden brown on all sides. You may not need oil as the pork belly will release its own fat.
Drain off excess rendered fat, leaving about 1-2 tablespoons in the pan. Add the chopped ginger and garlic. Sauté for 1 minute until fragrant, being careful not to burn them.
Carefully add the slit Raja Mircha (ghost peppers). Stir for 30 seconds. Be cautious of the potent fumes. If using, add the chopped tomato and cook for 2-3 minutes until it softens.
Add the fermented bamboo shoots and salt. Stir well and cook for 3-4 minutes, allowing the pungent aroma of the bamboo shoots to meld with the pork and spices.
Pour in 250 ml of hot water. Stir everything together, scraping any browned bits from the bottom of the pan. Bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking. The pork should be fork-tender and the gravy should have thickened to a semi-dry consistency.
Uncover the pan and cook for another 2-3 minutes if you prefer a drier curry. Taste and adjust the salt if necessary. Garnish with fresh coriander leaves if desired. Serve hot with steamed rice.
Serving size: 1 cup
Rinse and Soak the Rice (4+ hours)
Prepare for Steaming (5 minutes)
Steam the Rice (20-25 minutes)
Rest and Serve (5 minutes)
Prepare the Peppers (15 minutes)
Roast and Grind the Spices (5 minutes)
Temper the Oil and Mix (5 minutes)
Add Vinegar and Store (5 minutes)