In Asamo, is that you? authors Canato Jimo and Ogin Nayam tell the story of Yumum, a young girl looking for her companion, Asamo, in the dark. A tale that explores themes of navigating fear, it also delicately depicts a series of monsters inspired by traditional lore and myths from Northeast India. This, by way of stunning illustrations that “are not in your face”, says Canato, art director and award-winning picture book maker. “Diversity and inclusivity are something I am always mindful of in my storytelling and working with creators in the picture book space,” he says.

Even Snip (a wordless book on two mischievous siblings who cut their own hair) was distinctly set in Nagaland but this setting does not overtake the story. “As storytellers and artists it is easy to alienate our stories with esoteric cultural nuances, and I try to ensure a balance is maintained to make stories relatable, yet not devoid of the spaces they are coming from,” adds the artiste, who will be sharing similar insights on art, diversity, folklore, and food at an event organised by The Hindu Lit for Life Unplugged in Chennai next weekend. 

Organised in collaboration with city-based Chef Chindi Vardarajulu, the event will feature Canato in conversation with Rosella Stephen, The Sunday Magazine editoron June 5. This will befollowed by a five course menu, on June 6 and 7, by Chef Ahmedaki Laloo from Shillong, as a part of Zhouyu Hosts, a culinary series that will bring chefs from across India and Asia to Chennai.

“People tend to have a narrow lens while looking at this part of the country,” says Canato, who hails from Nagaland. “In storytelling, it isn’t so much about merely making themes contemporary as it is about authentic, everyday life experiences and lived realities. They add to the story, which ultimately is the hero of any book,” shares the illustrator who sees a strong connection between art, identity and food. “I will also highlight the need for more spaces and platforms to promote children’s literature in India. We need to open up conversations and engage more with creators to magnify the work we do,” he shares.

Canato is also looking forward discuss how traditional illustration skills still hold strong despite the influx of AI in the art world. “It is distressing to see so much out there being created with a prompt and a click, specifically in the visual space, and with no ethical regard. But despite it all, I positively hold on to the opinion that traditional illustration is alive and well, and won’t be phasing out anytime soon. If anything, it should push us illustrators out of our mediocrity, make our visual voice even more distinct and strong,” he says, adding how he will continue looking to collaborate “actively with a human illustrator, who would own the story, bring in their point of view, give their opinions, disagreements even, and create something that is built on human experience, an outcome of the immanent pleasure and joy derived from human expression and creativity”.

After moving out of Nagaland and living in other Indian cities, Canato realised how he, like most others, was “cautious and even embarrassed” about the food he grew up eating. “Naga food can be intense in its preparation and flavour, and we end up being very self conscious in cooking and sharing our food. In some way, it plays with our psyche of acceptance and belonging,” he shares. Having said that, Canato is now overcoming this and is proud of “my food”.

“I am no longer apologetic about my food, and take ownership of it. Many stores across Indian cities now sell Naga produce such as herbs, veggies, and aromatics, which is very heartening. I also see many restaurants with locals enjoying Naga food,” says Canato who has rekindled his love for food by often cooking traditional delicacies such as rusep (assorted veggies in bamboo shoot), perilla with dried mushrooms, and pork, for friends.

While Canato plans to dig into his childhood culinary memories at the talk, Chef Ahmedaki — founder of A’Origins, a boutique dining experience in Shillong — is looking forward to introducing Chennaiites to Meghalaya and its food and techniques by way of a five course meal.

“The menu will comprise produce-centric dishes, and spotlight our cooking techniques, and indigenous ingredients,” she says. The latter includes Lakadong turmeric, black pepper, bay leaf, peppercorns, and chillies: ingredients that she will be bringing to the city. “We are going to bring 80% of the ingredients needed for the pop-up. These include foraged mushrooms, black sesame, flattened rice, fermented soy bean, and fermented bamboo shoot. This particular variant of bamboo shoot is fermented in a running stream, rather than urns,” explains Ahmedaki, who will also be carrying ginger flowers, salted fish, and bamboo plates.

With options for vegetarian and non-vegetarian dishes in every course, the highlights include charred foraged mushroom with smoked black sesame jus and flattened rice, grilled chicken marinated in bamboo shoot, grilled pork skewers marinated in Lakadong turmeric with a garlic bulb salsa, seasonal greens tempura with roselle dust, and more. The fourth course, in particular, features a thali with vegetables, broths, pickles, and salads.

“This is all about blending food, memory, and region,” says Chindi, who is excited to see Zhouyu Hosts taking off. “I have been bringing my memories of food, my experiences across South East Asia, at all my restaurants. But I wanted to showcase this connection with food across Asia and beyond. While I am starting the series with India, I will soon look at other regions,” says the chef who is inviting experts like Ahmedaki to “come and cook from their culinary memories”. “Food is 50% about culture, rituals, and a sense of community and this is what I want to highlight.” 

A collaborative process, Chindi says her team at Zhouyu had several conversations with Ahmedaki before zero-ing on the courses. “Half my team is from Meghalaya and they brought in their food memories to the table as well,” she says, adding how a trip to Meghalaya reminded her of the food she grew up eating in Singapore. “The ingredients used, techniques such as smoking and steaming, and the heavy use of vegetables are similar to Singaporean cooking. Now, diners in Chennai needn’t travel to taste our food; we are bringing it to you,” says Chindi, who is already planning her second pop-up in August that will be helmed by Chef Kunzes Angmo of Artisanal Alchemy in Ladakh. 

The Hindu Lit For Life Unplugged x Zhouyu Hosts is on June 5, from 6.30 pm to 7.30 pm. At Zhouyu, Bheemanna Garden Street, Alwarpet. Entry is free, but seats are limited, so book ahead on 9363036446.

The pop-up is on June 5 (only dinner), 6 and 7 for lunch and dinner at Zyouyu Alwarpet and is priced at ₹3,150 per person, all inclusive. For reservations, call 9363036446.