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HMAR HME

Repository of exotic indigenous cuisine of Hmar tribals

Tag Archives: Fermented Fish
Vegetables

Kawtebel – Trevesia Palmata

By Hmar Hme on Sunday, February 17, 2019
Kawtebel (Trevesia palmata) in Hmar and its kindred peoples in Northeast India, the young flower buds are first boiled and prepared as Hmarchadeng (chutney) with chilli and fermented fish. The buds are also fried
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Cuisine

Purunsen le Alu Ngathu Hmarchadeng

By Hmar Hme on Wednesday, February 13, 2019
Purunsen le Alu Ngathu Hmarchadeng
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Vegetables

Maihna – Pumpkin Leaves

By Hmar Hme on Tuesday, February 12, 2019
Maihna - Pumpkin Leaves
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Vegetables

Dolhro – Dried Taro Leaves

By Hmar Hme on Monday, February 11, 2019
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Vegetables

Bethlieng – Pigeon Pea

By Hmar Hme on Saturday, February 9, 2019
Bethlieng-Pigeonpea
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Cuisine

Purunsen Ngathu Hmarchadeng

By Hmar Hme on Monday, May 14, 2018
How to make an onion chutney with dried red chilli and fermented fish!
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About HMARHME.COM

We regularly update and showcase many of the Hmars’ exotic indigenous cuisine to try out in your own kitchen!

The dishes ranges from simple boil dishes to hot dishes involving chilli, cooked with fermented pork, fermented fish, fermented soybeans, fermented sesame seeds and many others.

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