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Assam's black beauty
Updated On: 29 May, 2019 07:05 AM IST | | Suman Mahfuz Quazi
City foodies are taking to a nutritious variant of rice from the hilly state. Chefs speak to us about the many renditions of the ingredient
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They say, a prophet is not honoured in his own country, but maybe its a little far-fetched to apply the adage to Assamese black rice. The point is, the ingredient — a rage among city chefs and foodies at the moment — is ironically not as popular in the homes of the natives of the hilly state.
"My mother is shocked that people here are so interested in it, because most people from Assam and Manipur [another major state that produces black sticky rice] predominantly consume white sticky rice. Since its an agrarian community, they need a high-calorie diet to power through the day," shares Mumbai-based home chef Gitika Saikia. "I remember my family sustaining on just 3 kg of black rice the whole year, as we only used it for peetha [a form on pancake popular in the Northeast, Bengal and Bangladesh]. But its nice to see Mumbaikars take an interest because earlier, wed grow it in our backyard paddy fields. Now, its being grown on a commercial level. So, its creating economic opportunities," she adds.
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