Edible freshwater snail.
This snail is a delicacy among the Hmar and many other communities in Northeast India.
The snails are first sorted—dead ones are discarded, as they can emit a foul smell. Only the live snails are kept and soaked in water overnight or two to cleanse them. Then the tail ends are cut off with a machete or hammer, and the snails are boiled.
There are various ways of cooking them—one common method is to stir-fry them with a small amount of flour to create a light gravy. Typically, the flesh is sucked out and eaten.
Contributed by
Date Added
Jun 4, 2025 at 11:42 AM
Login to join the discussion
No comments yet. Be the first to share your thoughts!