It is the season for bambooshoot in Northeast India. Hundreds of women venture into the forests during these months to forage for the tender shoots. Some are consumed fresh, and a large quantity are fermented and preserved. As condiments, fermented bambooshoot (dried or wet) are generously added to meat, fish, and vegetables.
Author: Dolly Kikon, P. Menangnichet & Mhademo Kikon
Dolly Kikon is an anthropologist. She teaches at the University of Melbourne. For details about her work visit www.dollykikon.com
P. Menangnichet
Menangnichet is based in Dimapur, Nagaland. With more than 15 years of experience, he has made several short documentaries and works as a freelance wedding videographer across Nagaland.
Mhademo Kikon
Mhademo is the founder and director of Feather Frames Production in Dimapur, Nagaland. He has a diploma in editing and videography from MAAC Institute in New Delhi. He regularly covers social events such as weddings, meetings, church gatherings, including funerals.