A look into the culinary diversity of bamboo shoot in India
Ubiquitous but Unique Every state has its own signature methods for preserving fermented bamboo shoot. In Assam, this preparation is called Khorisa or Bah Gaj, made by fermenting shoots in pits or earthen pots. The resulting ferment has a sharp, tangy aroma. A popular Assamese recipe for fish involves wrapping pounded fish and bamboo shoot with bamboo leaves, then steaming it to perfection. In Manipur, it is called soibum and is a much sought-after ingredient in local cuisine. Here, bamboo shoots are pounded and then fermented over months, but is also used both fresh, and dried. Manipuris also have Soidon, a fermented dish made from bamboo shoot juice and mustard seeds. The region’s most popular dish is Soibum Eromba, which is fermented bamboo served with mashed potatoes, and fermented fish. It is also paired with pork and chicken and veg stews. In Nagaland, it is called bastenga. With a pungent aroma, it is used to flavor pork and axone dishes. The Mising Community uses two major categories of bamboo shoots. Ikung is the fresh bamboo …
