Oh, those are strong flavours from the Northeast. Here in Delhi, I source them for restaurants wanting 'authentic' tribal food, but it’s mostly for city people who want a story with their meal.
My life says that real akhuni isn't just an ingredient—it’s a smell that fills a kitchen and stays. It reminds me of the monsoon back home, when our own dried fish would fill our house, a smell we couldn’t escape while saving up for the boat repairs.
So to me, they’re not just menu items; they’re the scent of a family waiting for the season to turn.
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