Significance
Ondla (Onla) is a traditional Bodo cuisine prepared from pounded rice powder cooked with vegetables and spices into a thick, creamy curry. A staple of Bodo cuisine passed down through generations, it is served at weddings and festivals as a symbol of community and togetherness.
History & Cultural Context
Ondla is prepared by farmers to celebrate the first harvest during the month of Aghun (Angkham Gwrlwi Janai), using rice from the first harvest for the best taste. At the Hathasuni marriage ceremony the bride offers a simple Ondla of broken rice and chicken without spices or turmeric, called Bodo Ondlakhari.
Process & Techniques
Onions and chillies are fried in mustard oil; chicken is added and cooked until it releases water; turmeric, cumin, chilli and ginger-garlic paste are added, followed by bamboo shoot and salt. Khardwi and about a litre of water are added and brought to a boil, then finely pounded rice powder is stirred in and cooked, with more Khardwi added gradually to taste.
Traditional Knowledge
The thickness, taste and characteristic orange-to-deep-red colour of Ondla come from the alkali base Khardwi. The dish can be prepared in a wide range of vegetarian and non-vegetarian variations and is prized as both nutritious and deeply flavourful.
GI Registration Details
GI Number
GI 646
Application No.
646
Class
Class 29
Filing Date
29 August 2022
Registration Date
October 2024
Registered Applicant
Association of Traditional Food Products
Facilitated By
Bodo Culture and Heritage Preservation Board (BCHPB)
Geographic Origin
Bodoland Territorial Region (BTR), Assam
Verification Status: VERIFIED
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