From Our Tables

Noroxingho Bor is a great instance of how Assamese cooking treats greens with respect. Made with noroxingho leaves (moringa or drumstick leaves), rice flour, and simple seasoning, these fritters are shaped by hand and fried until crisp.

The heat softens the leaves’ natural bitterness, turning it into a savoury depth that feels both familiar and comforting.

In Assamese homes, noroxingho is valued as much for its nourishment as for its flavour. The leaves are often cooked during times of seasonal change, when food is meant to strengthen and steady the body. Served alongside a meal, Noroxingho Bor brings balance to the plate - texture, warmth, and a sense of care.

We usually associate sourness in Indian cooking with a squeeze of lime or the deep tang of tamarind. But the Assamese kitchen rely on an ingredient that is native to its own soil.

It's called Thekera.
The locals slice this fruit thin, and let it dry in the sun until it turns a deep, leathery black. This process concentrates a sharp, clean acidity that feels remarkably light on the palate. When you try it as a chilled, salted Thekera Sorpot, you realise its purpose is quite simple. It is meant to settle the system and cool you down from the inside out.

It's a flavour born out of a way of life that understands the land and knows exactly what the body needs to stay balanced.

You can experience the Thekera Sorpot as part of Assam on a Platter, running from 5th to 15th February. We can't wait to host you!

In Indian cuisine, basil seeds, known as Sabja, are prized for their natural cooling properties and unique gelatinous texture.

Traditionally used in Ayurvedic medicine to beat the summer heat, these seeds transform into crunchy, translucent pearls when soaked in water. They are the defining ingredient in the iconic Falooda dessert and are frequently stirred into lemonades and rose sherbets to provide a refreshing, fiber-rich boost that aids digestion.

Unlike chia seeds, Sabja must be hydrated before eating and is almost flavourless, allowing it to soak up the sweetness of syrups and milks. Packed with Omega-3s and minerals, they are a functional staple of Indian pantry culture.

In many Indian kitchens, the sharp, fragrant aroma of ajwain brings an instant sense of home.

Ajwain has a bold flavour, slightly like thyme with a touch of bitterness. A pinch in steaming dal, a sprinkle over crisp parathas, or a careful addition to simmering curries carries the familiar touch of hands that have cooked with instinct and care for years.

Beyond flavour, ajwain is valued for its digestive qualities. A small handful after a heavy meal or in a steaming preparation helps the gut feel lighter.