Bamboo Shoots are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are often boiled before being used in other ways. The toxins are also destroyed in the canning process.
In Assamese we called Bamboo Shoots as khorisa and bah gaj and among the Karbi Peoples of Assam it is known as Hen-up.
In Nepal Bamboo Shoots are used for centuries, A popular dish is Tama with potato and beans. An old popular song in Nepali mentions tama as "my mother loves vegetable of recipe containing potato, beans, and tama". Some varieties of bamboo shoots commonly grown in the Sikkim Himalayas of India are Dendrocalamus hamiltonii, Dendrocalamus sikkimensis and Bambusa tulda locally known as choya bans, bhalu bans and karati bans. These are edible when young. These bamboo shoots are collected, defoliated and boiled in water with turmeric powder for 10–15 minutes to remove the bitter taste of the bamboo after which the tama is ready for consumption. Tama is commonly sold in local markets during the months of June to September when young bamboo shoots sprout.
In Karnataka, India, the bamboo shoots are used as a special dish during the monsoons (due to seasonal availability) in Malnad region. It goes by the name kanile or 'kalale in the local language. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region.
In the Diyun region of Arunachal Pradesh, the Chakma people call them bashchuri. The fermented version is called medukkeye, and is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar.
In Jharkhand, India, they are used in curries and commonly used as a pickle.[citation needed]
In the western part of Odisha, India, they are known as Karadi and are used in traditional curries such as Ambila, pithou bhaja and pickle.
In Nagaland (India), bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tenga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine.[citation needed]
In Manipur (India), they are known as u-soi. They are also fermented and preserved after which they are known as soibum. They are used in a wide variety of dishes – among which are iromba, ooti and kangshu etc.
In Tripura , India, they are known as "mwya/muiya" and are used in traditional Tripuri cuisines such as "Gudowk","Chakhwi","Awandru" etc. They generally prefer fresh bamboo shoots for consumption but may also preserve them by drying (muiya kwran) or fermenting (muiya koshok). They also possess a good knowledge about the species and name them by putting the prefix "wa" like Wandal, Wamilik etc.
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