A trip is incomplete without a stroll through the local markets and supermarkets and, more often than not, I return with arms full of groceries, sauces, spices, herbs and of course, cook/bake/serve ware.
Over the Diwali, we trekked (read: sat on many planes + cars) up to Shillong, the Scotland of the East. The place is an untouched beauty, the people are wonderful and it is a place where you realise that there is indeed beauty in simplicity.
The local food is simple, yet complex and heavy on the non-vegetarian. One thing that I did thoroughly enjoy – the chillies and noodles!
I brought back packets of ‘chow’ – thin wheat noodles made locally, which is perhaps as close to ‘fresh’ we can get over other packets. I am now the proud owner of 8, 3, 2 packets of these.
The beautiful juicy bright red chillies, look far calmer than they really are. I brought back a bundle to cook with – and I made these noodles with just one chilli – and the entire house started coughing, and I could barely make it through a few bites. It was an eventful evening!
I recommend you make these with half a Meghalaya chilli, or 1 tsp dried red chilli flakes.