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.
Up Next in Ban Tei's Sacred Flavors
-
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.
-
Black Sesame Pork & Khasi Fire: A Tas...
In this episode of Ban Tei’s Sacred Flavors, we celebrate the earthy richness of Khasi cuisine through a dish that’s as bold as it is sacred—Dohsniang nei-iong, pork simmered in aromatic black sesame paste. Paired with stir-fried garden vegetables and rice, this is a meal rooted in ritual, memory...
-
Dohjem Syiar: A Khasi Chicken Classic
Ban Tei brings us closer to the culinary heart of Meghalaya by preparing Dohjem Syiar, a cherished Khasi chicken dish. Simple yet flavorful, this traditional recipe highlights the fresh, earthy ingredients of the region—ginger, garlic, turmeric, and coriander—crafted to complement the natural tas...
2 Comments