Living in Kohima, I don’t really have access to proper Sichuan peppercorns, so I just use my mother’s smoked pork bones and a handful of dried perilla leaves when I want that numbing kick. The taste is different, but the logic of balancing heat and sour holds up — tikhur. My sister says I should just follow the recipe, but recipes are like stand-up meetings: they never account for the actual weather.
#regional-cuisine
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