An Ode to the Cuisine of North East At Trident, Nariman Point, Mumbai
The menu at 'India Jones' has been bifurcated to celebrate the best from the Seven Sisters of India: Meghalaya, Arunachal Pradesh, Nagaland, Tripura, Assam, Manipur, and Mizoram
TO CELEBRATE the cuisine of the 'Seven Sisters of India', Trident, Nariman Point Mumbai is all set for the special culinary showcase at its award-winning restaurant, India Jones. Dishes curated by Chef Kezang PS Rai, who will be visiting from The Oberoi Grand, Kolkata, will be available for the patrons from 26th of April to 1st of May, 2019. (Lunch and Dinner)
Chef Kezang PS Rai hails from the Dooars region that constitutes the picturesque plains of Alipurduar district. Geographically, to the North of Dooars is the Kingdom of Bhutan and to its South is Bangladesh. Chef Kezang says he was blessed to enjoy the Bengal part of Dooars, growing up, that stretches from the river Teesta on the west to the river Sankosh on the east. Growing up with his early college life living away from home, gave Chef Kezang an opportunity to embrace the diverse culinary repertoire of the region.
The menu has been bifurcated to celebrate the best from the Seven Sisters of India: Meghalaya, Arunachal Pradesh, Nagaland, Tripura, Assam, Manipur, and Mizoram covering a huge area of 255,511 square kilometres.
With handpicked dishes such as the Chicken Neiiong, that is Chicken with black sesame from Meghalaya served with a Ja doh tomato salad and Khasi pulao.
Nga taoba thongba, that is a Manipuri style fried fish curry with green peas served with potato and lentil nuggets curry and lotus stem salad called Bodi thongba, thombou shingju.
Kalhang pork or the Naga pork curry with raja "bhut jolokia" chillies, is a signature dish served with Axonhe vegetables, mosedeng which is a fermented soyabean vegetable stew and dry fish chutney.
Lengphar leh tumthang chum, which is a Mizo fish stew with fresh herbs, served with boiled vegetables, ripchi-lun that is fresh bambooshoot and a garlic chives relish.
Sungat diya misa maas, an Assamese style prawns steamed in a green bamboo tube with Jackfruit and olive pickle and gondhoraj lime
Perok ekung Arunachali, a style of chicken steamed with fermented bambooshoot and spices, served with Chhurpi vegetables, radish and sesame pickle that comprises of a vegetable and yak cheese stew
The cuisine from the North-East region heavily depends on herbs and dishes are cooked with little or no oil. Contrary to the pre-conditioned notion that the cuisine is insipid, each dish has the complexity of fine flavours and is considered to be one of the healthiest and well balanced culinary representations.
Chef Kezang endeavours to do away with long-standing myths and serve each dish with rich storytelling of authenticity, anecdotes, legends and even popular folklore.
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