Latest news with #Mishing
New Indian Express
3 days ago
- New Indian Express
The Anteaters
North by northeast Cuisine from the northeast of India is also slowly coming into the limelight, particularly Assamese and Naga cuisines. Restaurants such as Naga Belly in Mumbai and Dzukou Tribal Kitchen in Delhi offer a deep dive into the indigenous food and culture of the region. Thomas Zacharias, chef and founder of The Locavore, believes a wave of northeastern cuisine is in the offing. 'I recently spent some time in Meghalaya, and one of the most interesting restaurants I came across was Mei Ramew Café in the village of Khweng, a couple of hours from Shillong. It is run by local communities and has a daily-changing menu that centres on ingredients that are grown or foraged in the area,' he says. The pop-up model has also become a powerful tool for hyperlocal preservation. Chef and Northeast food curator Gitika Saikia builds her seasonal menus around traditional festivals. 'I go beyond Bihu and focus on smaller community festivals. For example, the Mishing community celebrates its largest festival called Ali-Ai-Ligang in the month of February. This is a good opportunity for me to introduce new ingredients like fig leaves or water hyacinth to consumers; for me, it is a form of cultural preservation,' she says. The good stuff A noticeable trend is that rather than defining menus by regional cuisines, many chefs are shifting towards an ingredient-first philosophy. Shalini Phillip, co-owner of The Farm in Chennai, says, 'Being cuisine-driven can be limiting. Whereas if you're ingredient-driven, then you can do anything. That's definitely the way forward.' Her Farm Walk Salad, for instance, features assorted lettuce and foraged herbs with a creamy dressing of manathakkali or black nightshade, a wild green commonly consumed as a stir-fry. 'It's very familiar to everybody in Tamil Nadu, but it's presented in an entirely different way than our guests would have experienced it,' she adds. At Ekaa in Mumbai, being ingredient-driven has been the overarching philosophy since day one. Over the years, head chef and partner Niyati Rao has put locally sourced ingredients such as sea urchin, salmon trout roe, and Indian durian on the menu. This year, she is highlighting samphire or sea asparagus sourced from Kutch that's served as a pickle. 'I think why this matters so much is because it really awakens chefs and diners to the produce available in India. And the other thing is that it opens the playing field a little more when you get exotic ingredients that you see Michelin star chefs use,' she elaborates. On an earlier menu, Rao introduced mogri or radish pods, which are available only for a couple of weeks in winter. 'I used to hate it as a child. It has a horseradish-like zinginess that I really appreciate now,' she says. Rao is also currently enamoured with the extremely aromatic and citrusy Naga pepper. 'I think it's one of the rarest ingredients in India. It cannot be cultivated, only foraged. We infuse them in oil, which is used across many dishes,' she adds. Totlani points to ingredients such as cactus, prickly pear, and black potatoes. At the newly opened Bar Paradox, he thinly slices and fries black potatoes to make chips and serves them with thecha bone marrow (scraped right out of the bone). Another ingredient that's having its moment in the sun is mahua, which was once dismissed as a tribal intoxicant. Ensconced within Maharashtra's Tipeshwar Wildlife Sanctuary, the restaurant Palaash at Tipai by Wildlife Luxuries is surrounded by mahua trees. So, it's no surprise that Amninder Sandhu (director and founding partner) is incorporating it in the menu in inventive ways—from mahua chocolate florentines and mahua kala jamun to mahua syrup that comes with her millet pancakes. 'For me, the whole idea of exploring hyperlocal ingredients came about because of our remote location and the unavailability of many ingredients,' she says. Other hyperlocal ingredients that star on the Palaash menu include ambaadi (roselle or gongura), which is served like a papdi chaat and kashiphal patta (pumpkin leaf), which features in the bamboo-smoked pork dish with Indrayani rice. Speaking of northeastern ingredients, Saikia is partial to dhekia xaak or fiddlehead fern, a wild green that she grew up eating. She recommends stir-frying it with scrambled eggs or pork, or in the Assamese summer staple of fish boil. This dish also features ou tenga or elephant apple, a popular souring agent from the region that Saikia says can replace tomato in curries and stews.
NDTV
19-05-2025
- NDTV
6 Sustainable Hotels In Remote Indian Locations To Book In 2025
When it comes to choosing hotels in 2025, going off-grid is officially in. From a rainforest retreat near Kaziranga to a restored heritage home in Ladakh, these six off-grid, sustainable hotels in India offer conscious luxury without compromising on comfort. Think oceanfront villas in Sindhudurg, jungle lodges in Kabini, and eco-chic tents in Jaisalmer-all built to tread lightly. Whether you're snorkelling in the Andamans or sipping butter tea in the Himalayas, each property blends local charm with planet-friendly practices. If you're looking to go far while doing good, these stays deliver luxe escapes with a light footprint-no Wi-Fi required (but totally worth it). 1. Coco Shambhala Sindhudurg, Maharashtra Tucked away on Maharashtra's lesser-known Konkan coast, Coco Shambhala Sindhudurg is all about barefoot luxury with a light touch. The four open-air villas are perched above a secluded beach, designed with reclaimed teak and laterite stone to blend with the landscape. Solar power covers most of the energy needs, and rainwater harvesting is standard practice. Local sourcing is at the heart of the culinary experience — think prawn balchao, homegrown kokum, and craft spirits from small-batch Goan distilleries. It's not just sustainable; it's a proper coastal indulgence without the usual tourist traps. The best part? The in-villa spa treatments and infinity pools are as guilt-free as they are gorgeous. Where: Bhogwe, Sindhudurg, Maharashtra Getting There: Fly to Goa (about 2 hours by road), or the closer Chipi Airport (20 mins) 2. Diphlu River Lodge, Assam Located right on the edge of Kaziranga National Park-home to the world's largest population of one-horned rhinos — Diphlu River Lodge is your go-to for low-impact wildlife tourism. The stilted cottages are made using bamboo and thatch, inspired by traditional Mishing tribal homes. Run by Assam Bengal Navigation, the lodge uses solar power, avoids single-use plastics, and works directly with local communities for staffing and sourcing. Safaris are small-group and led by expert naturalists trained in ethical wildlife viewing. You might not have phone signal, but you'll have views of elephants wading in the Diphlu River from your private deck. Where: Near Kaziranga National Park, Assam Getting There: Fly to Jorhat or Guwahati, followed by a 3-5 hour drive 3. SUJAN The Serai, Rajasthan A member of Relais & Chateaux, The Serai is what happens when luxury and sustainability share the same GPS coordinates. Located on a 100-acre private estate in the Thar Desert, this tented camp is solar-powered, waste-conscious, and supports multiple conservation initiatives through the SUJAN Life Foundation. The hotel partners with local artisans for textiles and furnishings and has banned plastic bottles on-site. The tents themselves are more "safari-chic penthouse" than "glamping": Think plunge pools, copper bathtubs and curated Rajasthani antiques. It's low-impact living-done extremely well. Where: Bherwa, near Jaisalmer, Rajasthan Getting There: Fly to Jaisalmer (or Jodhpur, then 5-hour drive) 4. Barefoot at Havelock, Andaman & Nicobar Islands This eco-resort on Havelock Island (now known as Swaraj Dweep) has been walking the talk since long before sustainability was cool. Nestled within a patch of preserved rainforest and just a short stroll from Radhanagar Beach, Barefoot at Havelock is built using indigenous materials like cane, wood, and palm leaves. There's no air conditioning in most cottages-cross-ventilation and fan cooling keep things fresh. Activities include snorkelling, kayaking, and diving, all run by PADI-certified instructors trained in reef conservation. This isn't a party island stay. It's about disconnecting with purpose, where Wi-Fi is dodgy but the stars more than make up for it. Where: Havelock Island, Andaman & Nicobar Islands Getting There: Fly to Port Blair, then ferry (2-3 hours) 5. Evolve Back Kabini, Karnataka Previously known as Orange County, Evolve Back Kabini sits on the banks of the Kabini River, close to Nagarhole National Park. Its design borrows heavily from local tribal Hadis (villages), while modern luxuries include plunge pools and lakeside decks. The brand is big on green operations — organic waste is composted, water is reused via a sewage treatment plant, and over 90% of the staff are locals. There's also an in-house naturalist team that leads guided walks and boat safaris, focusing on low-impact wildlife encounters. Bonus points for being plastic-free and committed to local employment. Where: Kabini, Karnataka Getting There: Fly to Mysuru (2 hours by road) or Bengaluru (5 hours) 6. Nimmu House, Ladakh Set in the quiet village of Nimmu, 45 minutes from Leh, Nimmu House is a 100-year-old traditional Ladakhi home turned boutique eco-retreat. Surrounded by apricot orchards and snow-capped peaks, it's about as off-the-beaten-path as it gets. The restoration has stayed true to Ladakhi architectural techniques — using sun-dried mud bricks, poplar wood and stone. Solar panels provide hot water, and all waste is sorted and composted. With just seven guest rooms and glamping tents in summer, the vibe is slow, quiet and beautifully disconnected. The kitchen serves mostly organic, vegetarian meals sourced from the garden or nearby farms. Morning yoga, hiking trails and heritage walks with local guides round off the experience. Where: Nimmu, near Leh, Ladakh Getting There: Fly to Leh, then 45 minutes by road
