Hahor Mangkho (Duck Meat)

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~By Priyakshi Saikia

“Hahe Bahe Juti Logai Khaboloi Mon Jai” – A Phrase mostly heard in Assam.

The Diverse Canvas of the Traditional Assamese Cuisine includes ‘hahor mangkho’, that is, duck meat. The various occasions and festivals celebrated in Assam is considered fragmentary with the inclusion of hahor mangkho, prepared using variations of ‘joha kumura’ (ash gourd), ‘rongalao’ (pumpkin), ‘khorisa’ (bamboo shoots), ‘aloo guti’ (potato), ‘laai xaak’ (vegetable mustard), ‘jaluk’ (black pepper) and the list never ends. The best season to ingest the duck meat is considered to be from ‘Kaati Maah’ (late October) till ‘Bohag’ (early April), even though hah mangkho remains an integral dish around the year. The eternal love story between the natives of Assam and duck meat can be straight forwardly understood when noticing their embracing attitude towards duck meat in any special occasion or festivals. Thus, while paying a visit in Assam, hahor mangkho is eat worthy.

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