Chefs from across eastern India, who have gathered under the umbrella of Eastern India Culinary Association (EICA), marked the first anniversary of their forum at an event at Udayachal Tourist Lodge. Five chefs — Divya Saraf (anniversary cake decoration), Uttam Gomes (Andlo Indian cuisine), Sivam Dixit (Varanasi cuisine) Clive (Meghalaya cuisine) and Ujjal Boruah (Assamese cuisine) — gave cooking demonstrations in their respective fields of specialisation. Among them, Ghila Pitha (also referred to as Tel Pitha), Anguli Pitha, and Kholasapori Pitha stand out for their simplicity and deep cultural roots. GHILA PITHAIngredientSticky rice flour - 120gTurmeric powder - ¼tspSalt - ¼tspWater - 100mlOil - 100mlMethodMix the rice flour, turmeric and salt well for the dough. Add this hot water gradually to the rice flour with a pinch of salt, mixing until it forms a soft, smooth dough.

Source: The Telegraph January 23, 2026 00:27 UTC