a chance to learn floral art apart from getting to see hundreds of display patterns said oindrilla dutt who is curating the show factory processing people mainly from the konyak tribe dry these leaves and make it into a drink which is consumed on a large scale said echu konyak a native of nagaland awan bangwi is made of sticky rice wrapped and cooked in leaf and served with fish chutney called tohan mosdeng the dish is consumed on special occasions especially during the winter months when the rice grows in abundance says berian debbarma a student from tripura butter and the red sauce base is of tomatotarun alex from ranni who is passionate about cooking is on a vacation at dubai and is planning a south indian breakfast for his friends the speciality being tricolour idlis people living outside their native place are always full of nostalgic feelings so i thought of nourishing their taste buds with indian spices and flavours he says