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HMAR HME

Repository of exotic indigenous cuisine of Hmar tribals

Tag Archives: Flower Buds

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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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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