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Singpho food fest draws Guwahati residents

By Staff Reporter

GUWAHATI, Nov 17 � Singpho food, which was mostly confined to the people of Arunachal Pradesh earlier, is attracting the people of Guwahati to the Singpho Food Festival being held in the city.

The festival, dedicated to Dr Bhupen Hazarika, started on November 16 and will continue up to November 27 at Hotel Gateway Grandeur, a statement said.

The�Singphos are indigenous people of�Arunachal Pradesh living in the districts of�Lohit and�Changlang and also in some parts of the Tinsukia district�of�Assam. The Singphos are divided into four classes namely, Shangai, Myung, Lubrung and Mirip.

The Singphos use the most basic ingredients in their food preparations. Pork, fish and chicken cooked in various styles with indigenous herbs are served with steamed �Maytong� rice (a kind of glutinous rice), accompanied by various chutneys.

The flavour Singpho food gets comes from�two main herbs, mazegya paat and machang paat. These are thorny herbs found locally. The seeds of mazegya called mazegya guti are also grounded and used. No oil is used in the dishes and ginger, garlic, onion, coriander and bamboo shoot (both wet and dried) are the main spices along with traditional herbs and chillies.

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Singpho food fest draws Guwahati residents

GUWAHATI, Nov 17 � Singpho food, which was mostly confined to the people of Arunachal Pradesh earlier, is attracting the people of Guwahati to the Singpho Food Festival being held in the city.

The festival, dedicated to Dr Bhupen Hazarika, started on November 16 and will continue up to November 27 at Hotel Gateway Grandeur, a statement said.

The�Singphos are indigenous people of�Arunachal Pradesh living in the districts of�Lohit and�Changlang and also in some parts of the Tinsukia district�of�Assam. The Singphos are divided into four classes namely, Shangai, Myung, Lubrung and Mirip.

The Singphos use the most basic ingredients in their food preparations. Pork, fish and chicken cooked in various styles with indigenous herbs are served with steamed �Maytong� rice (a kind of glutinous rice), accompanied by various chutneys.

The flavour Singpho food gets comes from�two main herbs, mazegya paat and machang paat. These are thorny herbs found locally. The seeds of mazegya called mazegya guti are also grounded and used. No oil is used in the dishes and ginger, garlic, onion, coriander and bamboo shoot (both wet and dried) are the main spices along with traditional herbs and chillies.