India, April 15 -- As West Bengal's Poila Baisakh and Assam's Bohag Bihu are celebrated together today, the spotlight is on the states' culinary heritage. Beyond homes and festive tables, these flavours are finding their way into modern kitchens, where chefs are reimagining Geographical Indication (GI)-tagged ingredients in contemporary formats. Assam's GI-tagged offerings centre on joha rice, bora chawal, and kaji nemu. Traditionally, joha rice is used in joha saulor payas, while bora chawal forms the base of pitha. Kaji nemu lends a tang to dishes like masor tenga. Chef Nishant Choubey gives these a modern twist with smoked joha rice & American pecan risotto with kagji nimbu air. He shares, "The indigenous joha rice, prized for its delicate aroma, is gently smoked and cooked risotto style. A light kagji nimbu air introduces a bright, citrus lift. It's finished with a drizzle of fermented bamboo shoot (karil) oil, for a distinct umami sharpness and a subtle nod to traditional preservation techniques of the region." At Project Otenga, Chef Kabyashree Borgohain works with bora chawal: "This bora chawal chicken stew with piyali paleng is a simple yet deeply comforting dish. I like to keep it wholesome and versatile, pairing it with a beetroot cutlet, nachos, or a light salad." Bengal's GI repertoire features sweet treats such as bardhaman mihidana, sitabhog, joynagar moa, and nolen gurer sandesh. Chef Nishant's reinterprets bardhaman mihidana as a refined canape: "These sweet pearls are paired with sweetened cream cheese, creating a balance between richness and sweetness." Food influencer Pradiptaa (@burping_bengalis) whips the nostalgic nolen gurer sandesh into an ice cream with milk powder and melted nolen gur. Whipped to soft peaks, she recommends folding in bits of sandesh and freezing it overnight....