Indulge in a trip down the aisles of modern supermarkets and you will notice an intersection of global gut health, wellness, and food trends highlighted by the presence of kombucha, kimchi, sauerkraut, and kefir, amongst a plethora of other fermented food.
Fermentation has its moment.
But in the kitchens of Northeast India, fermentation was never a trend. It has simply been a way of life.
Fermentation gives us a deeper insight into local preservation. We understand how past cultures survive. Based on the region’s heavy rainfall, seasonal changes and ripening crops, natural preservation was essential. Fermentation has always existed in Northeast India, and is now merging with contemporary nutrition in the most gorgeous ways.
Fermentation celebrates local cuisine and ingredient diversity. The bold flavors of natural ingredients gives us the respect fermentation of Northeast India deserves.
Fermentation Was Born Out of Necessity
In respect to local ingredients, we must understand the natural environment surrounding Northeast India.
Diverse climate conditions and heavy rainfall encouraged local preservation.
Because of this natural variety, the preservation techniques that evolved eventually became part of the region's cooking identity.
This identity eventually turned into something so much greater and so much more valuable.
Today, some traditional practices are still followed with great consistency.
More than Preserving
One common misconception with regards to fermented foods is the preservation of shelf life.
In Northeast India, flavors are the focus of fermentation efforts.
Fermentation, through natural processes, transforms foods into something complex. Through fermentation, the food develops depth in character with layers as it balances textures. Additionally, it enhances the aroma and adds the signature spark of regional cuisines.
In these efforts, food becomes a wrapper around a culinary experience with a creative touch of effort.
The Science of Fermented Chilli Pickles
When it comes to Northeastern specialties, chilli pickle is a distinct favorite.
A good fermented chilli pickle develops a much more complex and deeper flavor than packaged vinegar-based pickles.
Unlike store bought spicy pickles, traditional fermented spicy pickles contain a broad range of flavors and are not overpoweringly hot.
The unique spiciness comes from layering flavors and textures--not a rush of heat.
These distinctive pickles emphasize flavor balance. It is no surprise that they have a special place in most homes across the region.
Complexity is what one finds in subtlety of spice, as opposed to overwhelming spice. Local and regional varieties of chili, paired with traditional preparation methods infuse pickles with complementary flavors that won't overpower the dishes in which they are served.
Team up pickle with steamed rice and lentils, or pair it with everyday home cooked meals, and with just a small spoonful you completely elevated the meal you've prepared.
The popularity of the traditional recipes is testament to the synergy between simplicity of ingredients and flavors.
Traditional Knowledge Meets Modern Curiosity
The link between balance and flavor is a key feature of Northeast Indian cuisine.
As ongoing discussions around digestive and gut health begin to gain ground, traditional methods of food preparation are beginning to gain recognition from an international audience of researchers and food enthusiasts.
Northeast India has definitely earned its spot amongst them.
People are beginning to look beyond global food trends and seeking out food cultures and recipes that have stood the test of time.
As longstanding recipes have been beloved by generations, the answers to improving digestive health have been right in front of us for a long time.
Preserving Heritage Through Authentic Food
Local and regional producers of traditional foods fulfill their purpose of preserving the recipes and stimulating demand in the local markets of Northeast India.
Meira Pickles is a brand that preserves the authentic regional recipes of Manipuri cuisine by developing traditional flavors without compromising their original form.
Their focus is to provide regional cuisine to the rest of India and preserve culinary traditions of Northeast India.
The Role of Traditional Food in Contemporary Society
Growing interest among consumers on the origin of their food is shifting the way we view traditional foods. It is no longer about the availability of food, but understanding their stories. Regional cuisines are appreciated for their uniqueness and sense of place. There is an increased appreciation and celebration of foods native to India. Traditional recipes shared across communities through generations have found international recognition.
The hidden treasures of Northeast India have broken into mainstream food discourses as an expression of tradition and sustainability.
Innovation has been contextualized in the Northeast as a rediscovery of indigenous food systems.
Conclusion
Although the global fascination with food preservation through fermentation is relatively new, Northeast India has had a gold mine of culinary expertise for generations. It is no longer about preserving food, but a celebration of the regional flavors of Northeast India. More people are appreciating the authentic savory foods that have sustained traditional communities for generations. These savory foods have the potential to resonate with the global community and refute the notions of regional cuisine. This is food that preserves the generations and the memory of a community.
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