Borbhuj or ‘big feast’, is what is in store  for patrons at a weekend pop-up curated by home chef Tahin Ojan Sharma  (below) from Guwahati. “Assamese cuisine has minimal or no masalas; we don’t include a lot of deep frying. The food has high nutritional value since we use herbs like black sesame and wild coriander,” Sharma explains.

Due to tribal and non-tribal communities comprising its population, the tastes of Assam blend cuisines from the hills and plains. “I will be sourcing ingredients such as lai xaak (vegetable mustard), khorisa (fermented bamboo shoots), black rice and thekera — a welcome drink,” elaborates Sharma.