इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Dooars & Terai · Eastern Himalaya & Brahmaputra Belt
Four kitchens on one shelf, and they have not merged. The Rajbanshi kitchen is a rice-and-river-fish cuisine that gets its depth from fermented and sun-dried fish rather than from spice, and its texture from khar, an alkali leached from plant ash. The Adivasi tea-garden kitchen is a Chota Nagpur kitchen transplanted — boiled greens, forest tubers, dried fish, minimal oil, and rice beer brewed at home from a herbal starter cake. The Mech, Rabha and Toto kitchens sit close to the Rajbanshi one but use more pork, bamboo shoot and river snail. The Nepali-speaking kitchen of the Terai brings gundruk and momo down from the ridge. The one thing they share is that the seasoning is savoury and fermented rather than hot — the chilli is on the side, and the depth comes from something that has been left to rot on purpose.
मुख्य पाक माध्यम
प्रमुख खट्टे तत्व
मसाले की पहचान
Restrained, savoury and alkaline rather than hot. Panch phoron and mustard paste at the Bengali end, green chilli whole rather than ground, garlic and ginger used heavily, turmeric constant — and khar, the ash alkali, used as a seasoning in its own right where the plains would use soda or nothing at all. Against the Nepali kitchen uphill, which is sour and numbing with timmur and dalle, and against Bengal proper, which is sweeter and works its mustard harder, the Dooars signature is fermented fish plus alkali.
मुख्य अनाज
संरक्षण की विधियाँ
विशिष्ट पाक विधियाँ
Dried banana stem, plantain peel or paddy husk is burned to ash, the ash packed into a perforated pot and water run slowly through it; the filtrate is a mild potassium alkali. It tenderises tough greens and pulses in minutes, gives a slippery mouthfeel, and is added at the start of the dish rather than the end. It is the lowland cousin of the alkali cookery that runs the length of the eastern foothills.
यह भी यहाँ मिलती है: Brahmaputra Valley, Garo Hills, Tripura Hills & Plains
Small river fish, usually puti, are sun-dried, pounded, packed into an earthen pot whose mouth is sealed with clay, and left for several months until they break down into a dense, pungent paste. A little of it seasons a whole pot of vegetables — a protein and umami store built for a household with no other way to keep fish.
यह भी यहाँ मिलती है: Brahmaputra Valley, Barak Valley, Tripura Hills & Plains
Cooked rice is cooled, mixed with a dried herbal starter cake and left covered for two to four days, then strained. The cake carries both a starch-converting mould and a yeast, so one ingredient does the work of malting and brewing. The technique came with the Chota Nagpur families and is the direct plains counterpart of the marcha used in the hills above.
यह भी यहाँ मिलती है: Chota Nagpur Plateau, Sikkim & Darjeeling Hills
Fish, snail or greens with mustard paste sealed in a banana or turmeric leaf and cooked in embers, or stuffed into a green bamboo tube and set on the fire. No vessel, no oil, and the leaf or tube supplies the aroma — the standard method at the forest edge and in the Mech and Rabha kitchens.
यह भी यहाँ मिलती है: Brahmaputra Valley, Tripura Hills & Plains
From November the dry season is used to lay out fish, bamboo shoot, tubers, chilli and leafy vegetables on bamboo racks and roofs. The Dooars is too wet to do this at any other time of year, so the winter drying season is what stocks the household for the following monsoon.
यह भी यहाँ मिलती है: Anga & Seemanchal
Mustard and radish leaves wilted, crushed, packed airtight and soured without salt, exactly as on the ridge above. It arrived with Nepali-speaking settlement and is now made on the plain, where it keeps less well in the humidity and is therefore made in smaller batches.
यह भी यहाँ मिलती है: Sikkim & Darjeeling Hills
Dooars & Terai की खानपान पहचान — पाक माध्यम, खट्टे तत्व, मसाले, मुख्य अनाज और वे विधियाँ जो इसे परिभाषित करती हैं। (6)