brunchUpdated: Aug 16, 2020 09:56 ISTIn the North-East of our country, simple, local ingredients that are healthy and nutrition-rich are often fermented to last longer. Till very recently, most of the fermented foods of the North-East have been ignored by the rest of India. One batch of these chillies is preserved for the off-season, which is how the dried and smoked version was born. Smoked pork with raja mircha is a common preparation across the North-East ( @joeym91 )Basic base“Many people in India believe that people from the North-East eat “weird things” like pig leg and fish stomach. Also, fermented food has an umami touch to it,” says Binita.

Source: Hindustan Times August 16, 2020 01:30 UTC