Cuisine

Oma Bedor: Most Bodo people like Oma (Pork). It is fried, roasted, or stewed. The meat is often smoked in the sun for several days.

Napham: Napham is a unique dish in Bodo cuisine. It is made by grinding smoked fish, specific leafy vegetables, ground powder, and the mixture is allowed to age in a sealed bamboo cylinder. Thereafter, aged napham could be fried or used as is, - it tastes like pâté.

Onla: Onla is a gravy made from rice powder and slices of bamboo shoots cooked lightly with khardwi and spices. Chicken or pork can be added.

Zumai: Rice wine is produced mainly during festivals like bwisagu and domasi. Jumai can be of two types, (A) gishi (wet) and (B) gwran (dry). (A) Gishi is brewed by fermentingrice; when plum is added to the gishi mixture during fermentation, the product tastes like plum wine. (B) Gwran is produced by distillation - it tastes like Japanese sake. The Bodos examine the strength of the wine by throwing a cup into the fire. A flash of fire indicates strong wine.

Narzi: A bitter gravy that is made from dried jute leaves. Pork or fresh water fish can be cooked together to generate a distinct taste. Narzi gravy tastes like Japanese sea weedsoup.It is a unique dish which is very favorite among Bodos.

Serep: A beverage traditionally produced by women by distillation. It is even stronger than foreign liquors. Sudempuri used to be one of the major places of its production and consumption.