Antara Boruah | FOOD ENTREPRENEURS ALLIANCE

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Antara Boruah is a food photographer, hobby chef and recipe blogger specializing in Assamese cuisine. She has led Assamese popups and food festivals at Café Tilla, Just Food inn and The Square, Novotel Ahmedabad. She also participated in the Food Festival of Women Chefs by FEA. 1.Can you name some essentials for an Assamese pantry? …

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Assamese Regional Recipes

Apr 28, 2020

Antara Boruah

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Assamese cuisine uses some distinctive leafy vegetables (xaak is the generic word for greens) like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and …

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KHAR – A DISTINCTIVE ASSAMESE PREPARATION

Apr 10, 2020

Antara Boruah

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Khar is a distinctive Assamese preparation that gets its unique astringent flavour from an indigenous alkaline product. Typically, analkaline extract is produced by charring the sundried peel of humped feather back bananas, (locally called as ‘Bhim Kol’ ) and sometimes even its root. The charred peel ( close to ashes ) are dipped in water …

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Colocasia – The Wonder Leaf

Nov 20, 2019

Antara Boruah

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Colocasia plants are tuberous and herbaceous perennials. The roots stems and leaves of the colocasia has wide-ranging culinary uses in southeastern Asia and the Indian subcontinent. The leaves are rich in protein while the tubers have high carbohydrate content. In southeastern Asia, an iron and protein-rich soup is made using the leaves and coconut. In …

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