Changing Food Habits of the Bodo People

Traditionally, the Bodo diet centered around rice. They prepared various curries using vegetables sourced from both jungles and personal gardens. A key characteristic of their cooking was the minimal use of spices like jeera, masla, and dalsini. Their primary cooking method was boiling, with oil rarely used. For aroma, they incorporated local leaves such as nwrsing, onthaibajab, and tejpat, along with ginger leaves.

Ecological changes have significantly reduced the availability of traditional jungle vegetables, contributing to shifts in culinary practices. Furthermore, increased mobility has exposed Bodo people to diverse foods from other regions. Non-traditional foods like magi, noodles, chow chow, momo, roti, puri, paratha, and biriyani are now common, particularly among children, often replacing traditional Bodo dishes like wngkham eonai and wngkham maidi.

Internet and electronic media, including TV series like 'MasterChef,' provide extensive information on cooking techniques and recipes. This exposure has led to a significant transformation in the food habits of some educated Bodos, particularly those residing in urban areas, who are adopting modern culinary practices.