IDENTITY, ETHNIC CUISINE, AND COOKING TECHNIQUES OF THE TAI-KHAMYANG TRIBE IN ASSAM, INDIA

Abstract

The traditional knowledge of the Tai-Khamyang, a small tribe in Assam, has been presented, with a focus on their food sources, cooking methods, identity, and sociocultural significance. The use of wild plants as healthy and nutritious vegetables is very common among the Tai-Khamyang. These are cooked with rice, which is the most important crop consumed by this community, whether as a sweet and salty dessert or as a staple diet prepared from it. Different varieties of rice (Oryza sativa) are cultivated, viz., lahi, bora, joha and black rice, and consumed in various forms. Bora rice is primarily consumed by making snacks and desserts from it. Lahi rice balls wrapped in Phrynium imbricatum leaves are especially served at special occasions and ceremonies. Fermented foods such as bamboo shoot are commonly used as accompaniments for rice dishes. This article focuses on the use of various plants as ingredients in traditionally prepared foods which reflects the unique identity of this minor group of people.