Latest news with #AssamRegiment
Time of India
6 days ago
- General
- Time of India
Tribute to fallen soldiers mark Assam Regiment's 84th Raising Day in Aizawl
1 2 3 4 Aizawl : Assam Regiment's 84th Raising Day was commemorated in Mizoram 's capital Aizawl with profound reverence, reflecting the pride and valour of the regiment's storied legacy as the celebration was graced by governor Gen VK Singh on Monday. Singh laid a wreath at the War Memorial, Treasury Square in Aizawl, offering a heartfelt tribute to the courageous soldiers of the Assam Regiment who made the ultimate sacrifice for the nation. Representatives from the Mizoram Ex-Services League (MESL), Assam Regiment and Assam Rifles also joined in this solemn gesture, laying wreaths to honour the fallen heroes whose bravery continues to inspire. Following the wreath laying ceremony, a warm tea gathering and interaction session were held at the Assam Rifles Ground, fostering camaraderie and reflection on the regiment's contributions. During the event, the governor extended heartfelt congratulations to the Assam Regiment, lauding their unwavering commitment and invaluable service to the nation. He urged the regiment to carry forward their legacy of dedication and courage, inspiring future generations to uphold the values of sacrifice and honour. Lt Col Clement Lalhmingthanga (Retd), MLA and president of MESL, expressed profound gratitude to the governor for his gracious participation. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Novi ortopedski sandali za moške poletje 2025. Fiippy KUPITE ZDAJ Undo The event was enriched by the presence of distinguished guests, including Brigadier Pushpendar Sorayan, DIG, HQ 23 Sector Assam Rifles and Padma Shri awardee Hav Lalbiakthanga, president of the World War-II veterans' association. Members of MESL, Assam Regiment and Assam Rifles, united in a shared commitment to honour the regiment's history and its enduring role in safeguarding the nation.
India Gazette
6 days ago
- General
- India Gazette
165th Infantry Bn (TA) Assam observe 84th Assam Regiment Raising Day
Imphal (Manipur) [India], June 16 (ANI): The 165th Infantry Battalion (Territorial Army) (Home & Hearth) Assam observed the 84th Assam Regiment Raising Day by organising a wreath-laying ceremony at the Regiment's War Memorial at Babupara Traffic Point in Imphal. The Assam Regiment was raised on 15th June 1941 at Shillong to counter the threat of Japanese invasion of India during World War II. It represents the diverse martial communities of North East India. It drew its troops from the Hill Tribes of the region, including the Meiteis, Nagas, Kukis, Mizos, Assamese, and Gorkhas, reflecting the valour of the region. The Regiment was created under the leadership of Lt Col Ross Howman. In World War II, the 1st Battalion of the Assam Regiment quickly earned glory in the Burma Campaign, where it fiercely fought the Japanese in Jessami, Kohima and Arakan, halting their advance into India. It earned six battles. honours and the Theatre Honour 'Burma'. To commemorate the 84th Raising Day of Assam Regiment and to honour the Valour and sacrifice of the fallen soldiers, 165 INF Bn ( TA ) ( H&H ) Assam has organised a Wreath Laying Ceremony at Assam Regiment War Memorial located Near Babupara Traffic Point. The event witnessed a huge gathering of Veterans of the Assam Regiment and serving members of the Indian Army. The event was also highlighted by the Presence of Deputy Inspector General of Assam Rifles (S) Brigadier Nepraj Sharma, Colonel Samir Bharti (retd), former Commanding Officer of 165 Bn Territorial Army, Assam Regiment, and other officials. On Saturday, Assam Rifles carried out firing of key support weapons at Darranga Field Firing Range in Assam, an official statement said. 'Regular firing exercises at Darranga are integral to maintaining high levels of operational readiness. 'These weapons play a vital role in enhancing the Force's combat effectiveness and precision,' an official statement from the Assam Rifles added.(ANI)
Mint
14-06-2025
- Lifestyle
- Mint
When Nagas smoke meat, they preserve the past
Naga Smoking Techniques with Toshi and Annie Jamir What alchemy of fire and wood turns a portly pig into silken-fleshed deliciousness? I was hoping Annie Jamir, the owner of Longchen homestay, would detail out the processes, but she directed me to her husband. 'Talk to Toshi. He's a smoking hound. He's hardcore,' she said. Clad in a black hat, white polo tee, and khaki shorts, Toshi joined us at the machang, an alfresco bamboo platform where breakfast was served the next morning. A purist at heart, he regards smoking as a true labour of love. 'You gotta slog to get it right. There are no shortcuts,' he said, his passion for the art reflecting in the seriousness of his expression. The rituals of cleaning, curing, and smoking were muscle memory to the aficionado, who credited his early training to his mother. 'Mum was a Khasi from Shillong, but more Naga in her ways than dad. She taught me to use every last morsel of the animal, including the hide,' he shared. Later, as an officer in the Assam Regiment, Toshi upped his smoking game by observing his batchmates. 'The regiment was a mix of people from different northeastern tribes—Kukis, Khasis, Bodos, Jaintias, Nagas, Mizos, and others. Each had his own technique and process, and we learnt constantly from one another,' he recounted. Also read: How bamboo shoot flavours the cuisines of North-east India Thrown on the frontlines for months on end, smoking meat meant survival. 'Wild boar, deer, jungle fowl, monkeys—we hunted and smoked it all. We had such a gala time, we even forgot our families!' he said, guffawing. The retired military man makes the most out of the working farm around their homestay—from the hogs penned in the woods to the open outer kitchen where he smokes meat throughout the year. Though smoking techniques vary across the sixteen Naga tribes, the tried and tested method followed by Toshi is broadly representative. Sourcing his pork from the neighbourhood butcher, he insists on cleaning and cutting the carcass himself. Salting, which dehydrates the meat and serves an essential anti-microbial function, is the crucial next step. Toshi also uses a coarse, dry rub of cracked pepper mixed with red chillies or dried lemon leaves to flavour the meat. 'You can use any spice you like. Just keep it simple,' he said, adding that the flavour of the meat must not be overwhelmed. Smoking organically over traditional bamboo racks, Toshi likes to build and tend his fires manually. The charred appeal of smoked meat, he explained, derives in large part from the chemical properties of hardwood. Cellulose and lignin, present in the cells of wood, yield aromatic compounds during combustion, imparting a toasty scent. The Maillard reaction, responsible for the browning of meat, does the rest, imbuing the flesh with subtle savoury, sweet, and bitter flavour notes. The end result—a preserved, flavoured, and partially cooked hunk of meat—is used by each of the Naga tribes differently. Toshi swore by his signature dish, a searingly pungent smoked pork and bamboo shoot curry. 'It's sure to make you sweat,' he promised. Luckily, tamoming, the Changki delicacy the couple fed me, was anything but lethal. Made from smoked pork cooked with mashed potatoes, tomatoes, and dried chillies, its taste was mellow, with the subtle spiciness from the herbs gently seasoning the dish. My session with the Jamirs was revelatory. When Nagas smoke meat, they keep alive the most ancient method of preserving food known to mankind. Transcending mere utility, the ritual channels a primitive, almost atavistic, desire to connect with our prehistoric past. Eons ago, someone put some flesh over flame and turned it into a piece of smoky scrumptiousness. It must have felt like abracadabra then. To me, it still does. RIKYNTI SYIEM'S SMOKED PORK WITH BAMBOO SHOOTS Serves 4, time taken 1–1.5 hours INGREDIENTS Smoked pork ½ kg Garlic 6–8 cloves Black sesame Roasted and pounded, 1 tbsp Bamboo shoots 4 tbsp, chopped Green/red chillies 3–4 Salt to taste METHOD Wash the smoked pork and boil in water. After boiling for about 30 minutes, add bamboo shoots. Boil for some more time. Add crushed garlic cloves or garlic paste. Add black sesame seed paste. Add some chillies and salt and cook till the bamboo shoots become tender. Serve hot. Also read: Once derided as 'stinky', Naga food now fuels entrepreneurship Excerpted with permission from 'An Invitation to Feast' by Sona Bahadur, published by Aleph Book Company.
India Today
04-06-2025
- Entertainment
- India Today
The Army song that saved lives: Badluram ka badan
What sounds like a foot-tapping army anthem is actually a tribute to a fallen soldier whose name stayed on the ration list, and helped his brothers in arms survive. #BadluramKaBadan #IndianArmy #AssamRegiment #ViralArmySong #MilitaryHistory #DeshBhakti #WWIIStories
