Jyoti Das was born in Shillong. She is well-known in the field of Assamese cuisine. Author of over 12 Cook books, she not only loves and enjoys cooking but also loves to experiment. The kitchen is her workshop where she experiments many concoctions. She has travelled to different pockets of the Northeast to discover age old secrets and practices. In the process she had the opportunity to experience different dishes and pick up the fine nuances of these lesser-known places. Her knowledge of cuisine stems from her profound understanding of culture and tradition. She has to her credit the first Assamese website on assamese cuisine named assamesecuisine.com. Her website was honoured with the northeast award summit in 2014 in culture and heritage category.
The Eastern Himalayan tribes, the Apa Tanis, Gallongs, Garos, Khasis, Lushais, Nagas, Daflas, Miris, Mishmis, Noctes, Wanchos, and many more, and the Abor inhabitants of the plains of Assam like the quiet Mishings and affronted Bodos, along with the ethnically evolved Asomia people themselves, are really amongst the most laid back, football crazy, fun loving, musical geniuses and disarmingly charming people you will ever meet anywhere on our blue planet. From their myriad tales of mythical wonder about the origin of our species, the creation of fire and tales of death, to their dances of rhythm and abandonment, theirs is a rich slice of human civilization that the western world has hardly heard of, and the rest of India knows little about.
This land is where one of our former prime ministers had a rubberstamp address that put him in the jump seat to political recognition and the usual social and economic apathy that he inherited from all his predecessors since Nehru who have all donned tribal headgear and garb, danced with our beautiful women, tapped our oil, drunk our tea, voiced grand promises, then abandoned the region to an anthropological oblivion of zoological curiosity. A pity really, but no one has been able to wipe the smiles off our faces. We have overcome.
Here now is an offer to sample the simple grandeur of Eastern Himalayan cooking. The cooking is simple, the taste fantastic. Urbanized Indians will find some ingredients exotic and some difficult to procure, and the subtleties of this regional taste will confound the ordinary Indian's Mughlai oriented palate. But, trust me, between the pages of this book lie tastes that you will slowly but surely, and lovingly, acquire. And, coincidentally, it has all the dietary ingredients that your life-enhancing doctor would recommend.
Now, I am not going to waste my time or yours, writing a tiresome and predictable foreword for a book that demands immediate attack. Without hesitation I can tell you this book is unique: the best of its kind and one that will be difficult to match for years to come.
This book, I guarantee, will become every gastronome's ready-reckoner bible of North East India's ethnic cuisines. I congratulate my dear friend Rita (Jyoti) for all the work she has put in to compile this lavish gift of recipes for us insatiable and incorrigible 'foodies.
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