6 unique bamboo dishes in India 
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6 unique bamboo dishes to try across different Indian states

From the hills of the Northeast to the kitchens of central India, these unique bamboo dishes showcase how regional communities use bamboo tubes to cook, flavour and serve traditional food

DEBOLINA ROY

Bamboo is more than a building material in many Indian communities. It is also a natural cooking vessel that adds a distinct aroma to food. In several tribal cuisines, cooks fill fresh bamboo sections with meat, fish, rice or vegetables, seal the openings with leaves and roast them over an open fire. As the bamboo heats, the ingredients cook in their own juices, absorbing a gentle, smoky flavour. The technique is deeply rooted in the food traditions of Northeast India, where bamboo shoots are also eaten as vegetables.

Here are 6 unique bamboo dishes which are worth trying:

Sunga Saul, Assam: It is a traditional rice dish prepared by filling bamboo tubes with rice and water, then roasting them over a fire until the grains cook
Arsa Buhchiar, Mizoram: This hearty Mizo preparation combines pork with fermented bamboo shoots and spices for a rich, aromatic curry
Soijin Eromba, Manipur: It combines fermented bamboo shoots with boiled potatoes, chillies and ngari, a traditional fermented fish
Lung-siej, Meghalaya: It is a Khasi chutney made with fermented bamboo shoots, tungtap (fermented fish) and local spices
Pika Pila, Arunachal Pradesh: It is a traditional pickle prepared with bamboo shoots, pork fat and spices
Godak, Tripura: It brings together fermented bamboo shoots, banana pseudostem, dried fish, garlic and chillies in a distinctly regional preparation
Also read:7 traditional pottery villages of India where a simple ingredient tells a story

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