Aamis/Ravening
November 19, 7pm, IU Cinema
Free but ticketed
Ravening follows the story of Nirmali, a married pediatrician, who encounters Sumon, a young PhD student researching meat-eating practices in northeast India. Their shared culinary interest turns into a unique and intense bond as they explore unusual meats together. What begins as a seemingly innocent friendship spirals into forbidden obsession with ever more exotic meats. As Nirmali's tastebuds grow more adventurous, their relationship takes a dark and bizarre turn. [107 min; drama, horror, romance; Assamese with English subtitles]
A Q&A with Nishant Buragohain (doctoral student, Dept. of Geography) and Suyash Kumar Neupane (doctoral candidate, Dept. of Folklore and Ethnomusicology) will follow the screening.
"It's inventive, provocative and truly genre-defying." — Anupama Chopra, Film Companion
"The last 15 minutes of Aamis deliver a knockout punch that will leave viewers feeling both nauseated and emotionally haunted over the choices made in the name of love." — Carla Hay, Culture Mix
"Aamis is a masterfully told macabre romance, strongly influenced by Nagisa Oshima and Wong Kar-Wai." — Bedatri D. Choudhury, Vague Visages

Learn more about Assam and its cuisine (as well as that of its Northeastern neighbors) by exploring the suggested videos and readings.
History, Culture, and Politics of Assam
Northeast India
by
Lanukumla Ao, editor
The hour before dawn : a translation of the Assamese novel Antoreep
by
Bhabendra Nātha Śaikīẏā
Practices around consumption of meat in India vary widely across regions and social groups. India is often touted as having the highest number of vegetarians in the world, but at the same time there is a huge diversity of attitudes towards meat eating and taboos around what can and can't be eaten vary widely. For example, eggs and fish are acceptable to some vegetarians but not all. Muslims avoid pork, which is commonly consumed in some areas, and even non-vegetarian Hindus avoid beef. Of course, individuals may or may not follow the dietary practices of their own groups. But because food is considered such a key marker of community in India, meat eating and vegetarianism can be deeply contested, political spaces. The readings below explore some of these nuances.
In recent years people suspected of eating beef have become victims of mob violence. This phenomenon is known as "cow lynching" and most victims have been Muslim or Dalit. Learn more in this video from The Guardian.
Gahori Mankho: Assamese Pork Belly Curry
Pork is a less common meat in India, but we chose to highlight it here in keeping with the theme of the film. Here, pork belly cooks in its own fat for a decadent and extremly flavorful main dish often found at festivals such as Magh Bihu.
Ingredients:
1lb pork belly in 1 inch cubes
1 medium red onion, thinly sliced
2 tbsp ginger-garlic paste
3-4 green chilis (adjust to taste)
1 tsp turmeric powder
2 tsp meat masala (find it at your local Indian grocery, or substitute garam masala)
2 tsp red chili powder (adjust to taste
1 tsp salt (adjust to taste)
2 tomatoes, chopped or grated
Chopped cilantro for garnish
Method:
1. Add pork belly to a hot kadhai (or wok) and cover to render for 5-6 minutes on medium heat, stirring a few times.
2. Stir in onion; when it is softened, lower heat and stir in ginger-garlic paste. Cook for 2-3 minutes, stirring periodically.
3. Add green chilis, turmeric, meat masala, red chili powder, and salt. Cook for five to ten more minutes, stirring and scraping the bottom of the pot as needed, until the oil begins to separate from the spices.
4. Add tomatoes and cook uncovered on medium-low heat until the tomatoes begin to soften.
5. Add 1 cup water and stir, scraping the browned bits from the bottom of the pan; cover and cook for 20 more minutes.
6. Garnish with chopped cilantro and serve with rice.
