India, April 15 -- This year, West Bengal's Poila Baisakh and Assam's Bohag Bihu are being celebrated together, bringing a shared spotlight to the region's rich culinary heritage. But beyond homes and community feasts, these flavours are also making their way into modern restaurants, where chefs are reimagining GI-tagged ingredients from the native land in inventive ways.

"Geographical Indication (GI)-tagged ingredients are not just products; they are living stories of place and people," says MasterChef Shipra Khanna, who recently travelled through Assam. "Reimagined in modern kitchens, they preserve their roots while supporting local communities, making it exciting to see them celebrated in restaurants today."

Assam's festive spread is...