In this rich and rustic episode, Ban Tei dives deep into a bold Khasi delicacy: a soulful beef liver curry made with a hearty mix of liver, heart, and kidney, simmered with onions, garlic, ginger, and spices. To complement the dish, he hand-grinds a fresh mint chutney using a traditional stone slab, layering chilies, mint, and lemon into a fiery green paste that bursts with flavor.
Up Next in Ban Tei's Sacred Flavors
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Pumpkin Pork & Fire-Roasted Eggplant
In this misty and heartwarming episode of Ban Tei’s Sacred Flavors, we travel to the Khasi Hills to explore a comforting Khasi favorite—smoked pork cooked with tender pumpkin, served alongside a fire-roasted eggplant salad.
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Khasi Blood Sausage & Red Potatoes
Witness the creation of a dish rooted in tradition, ceremony, and survival — Khasi-style blood sausage paired with red potatoes. From the hand-cutting of fresh meat and organs, to the seasoning with fiery chilies and the slow cooking over coals, every step is a tribute to ancestral ways of life.
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Smoked Beef & Sacred Roots: A Khasi C...
In this episode of Ban Tei’s Sacred Flavors, we journey into the hills of Meghalaya to discover a dish deeply embedded in Khasi tradition—Doh thad masi (smoked beef), paired with Phankhleh (mashed potatoes). Through the lens of food, we explore the sacred rhythms of Khasi life.
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