Fooppers Kitchen recipes

Free home-style recipes from Assam, Bengal and the Northeast.

• Masor Tenga — Assam's beloved light, tangy fish curry made with ripe tomatoes and a squeeze of lemon. Perfect summer comfort with steamed rice.
• Ou Tenga Maas — A monsoon classic from Assam — fish simmered with elephant apple (ou tenga) for a gentle, fruity sourness.
• Maas aru Khorisa — Fish cooked with fermented bamboo shoot — pungent, sour and deeply Assamese. A must-try for khorisa lovers.
• Maas aru Lai Xaak — Light everyday Assamese fish curry with tender mustard greens — earthy, slightly bitter and incredibly comforting.
• Shorshe Ilish — The crown jewel of Bengali cooking — hilsa in a sharp mustard gravy finished with raw mustard oil.
• Doi Maach — A rich, mildly sweet Bengali festive curry of fried Rohu in spiced yogurt gravy.
• Macher Jhol — Everyday Bengali home-style thin fish curry with potatoes — light, soulful and made for rice.
• Chingri Malai Curry — Luxurious Bengali prawn curry in coconut milk, gently sweet and fragrant with whole spices.
• Bhetki Paturi — Bhetki fillets smothered in mustard–coconut paste and steamed in banana leaf parcels.
• Kukura aru Kol Posola — Rustic Assamese chicken curry with tender banana stem — light, earthy and full of village flavour.
• Kukura aru Kola Til — Chicken in a nutty, dark gravy of roasted black sesame — a traditional Assamese and Bodo favourite.
• Murgir Jhol — The classic Bengali Sunday chicken curry with potatoes — thin, aromatic gravy made for rice.
• Chicken Rezala — Kolkata's Mughlai-style white chicken curry — rich with yogurt, cashew and gentle whole spices.
• Butter Chicken — Smoky tandoori-style chicken in a velvety tomato, butter and cream gravy — India's most loved curry.
• Chicken Chettinad — Fiery Tamil Nadu chicken curry built on freshly roasted spices, coconut and black pepper.
• Kosha Mangsho — Bengal's legendary slow-cooked mutton — dark, glossy, and bursting with patiently caramelised spices.
• Mangxo aru Aloo — Assamese-style mutton curry with potatoes — less spice, more mustard oil and ginger, Sunday at home.
• Rogan Josh — Kashmiri mutton in a brilliant red gravy, perfumed with fennel and dry ginger — rich but not hot.
• Kolkata Mutton Biryani — Delicate, fragrant Kolkata biryani with soft mutton, the iconic potato and a whole boiled egg.
• Laal Maas — Rajasthan's royal fiery red mutton curry, smoky with mathania chillies and ghee.
• Naga Smoked Pork with Bamboo Shoot — Nagaland's signature dish — smoky pork cooked with fermented bamboo shoot and fiery raja mircha. No oil needed.
• Naga Pork with Axone — Pork cooked with axone (fermented soybean) — pungent, deeply savoury, the soul of Sumi Naga cooking.
• Gahori aru Khorisa — Assamese pork with fermented bamboo shoot — sour, tangy and incredibly addictive with hot rice.
• Gahori aru Kola Til — Pork in a rich, dark, nutty black sesame gravy — one of Assam's most treasured pork preparations.
• Gahori aru Lai Xaak — Winter in Assam on a plate — pork cooked with fresh mustard greens until the greens soak up all the pork fat.
• Gahori Bhut Jolokia Fry — Dry pork fry with the infamous bhut jolokia — smoky, crispy edges and serious Northeast heat.
• Oma Bedor aru Narzi — A Bodo specialty — pork with dried jute leaves (narzi), slightly bitter and wonderfully earthy.
• Mizo Vawksa Bai — Mizoram's comforting pork stew with greens and bamboo shoot — mild, brothy, almost no oil.
• Doh Neiiong — Meghalaya's famous pork in black sesame paste — earthy, smoky and best enjoyed with Jadoh.
• Jadoh — Meghalaya's iconic red rice cooked with pork, turmeric and black pepper — a full meal in one pot.
• Naga Pork with Anishi — An Ao Naga treasure — pork cooked with anishi, fermented and smoked yam leaf cakes, for a deep, smoky, savoury gravy.
• Wahan Mosdeng — Tripura's famous spicy pork salad — boiled, grilled pork tossed with roasted chillies, onion and fresh herbs.
• Tel Koi — Bengali koi (climbing perch) in a rich, oily red gravy with onion and whole spices — a festive favourite.