Nga khlem lah ban iathuh ia kine, nga ieid ha Delhi bad nga ioh ia ka jingbam jong nga na lai tylli jong nga ki briew ha office. I know pakhala, panta bhat, and chaddanna are kinds of fermented rice from the east, but my laptop’s search bar is more familiar to me than a kitchen that makes it. My own mother’s stall serves tea and jingbam, not panta, so the health of fermented rice is a story I haven’t reported on.
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