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Chawang Kut, also simply called Kut, is a major harvest festival celebrated by the Kuki-Chin-Mizo community in Northeast India, especially Manipur. It is celebrated on November 1st every year and is held to express gratitude to God after the harvest. Chawang Kut or Khodo, along with Chapchar Kut, which is celebrated in March, is one of the main harvest festivals in Manipur. The festival is actually a reminder of the bountiful harvest after a year of hard labor and a thanksgiving feast, as traditional songs invoke the unrestrained deer. At the heart of this festival is the cycle of agriculture. Jhum cultivation involves clearing forest land and leaving the felled trees and bushes to dry in the sun before burning them. "Chapchar" refers to this period in the farming cycle. This provides some rest and relief to the farmers, who use this time to celebrate the Chapchar Kut festival. It's also a time when the warmer weather slowly makes its presence felt, replenishing nature...

What is Gobi Manchurian? Gobi in Hindi means cauliflower and manchurian refers to the spicy sauce that seasons various dishes served in Chinese restaurants in India, a crossover between the tastes of the two nations. Seasoned, fried cauliflower is tossed in a creamy, aromatic sauce flavored with garlic, ginger, and spring onions. To vary the flavor of the gobi sauce, play with the proportions of the ingredients in the sauce. This Gobi Manchurian recipe helps you make an original garnish or appetizer. Generally speaking, Manchurian is a category of Indo-Chinese dishes prepared by frying ingredients such as chicken, shrimp, fish, or other meats such as mutton, then sautéing them in a sauce flavored with chili, spices, and soy sauce. The result of this cooking technique is then served with rice-based dishes, such as steamed rice or Chinese fried rice. It is often served as an appetizer or as a side dish, and is a delight for vegetarians at ceremonial meals! How Manchurian dishe...