Lai Shak (Northeast Fresh Mustard Greens)

लाई शाक

Lai shak (Northeast mustard greens) are the large-leafed mustard variety grown in Assam and Northeast India. More tender and less bitter than Punjab sarson. Used in Assamese lai xaak bhaji, stir-fried with mustard oil and garlic. Also used in smoked pork preparations in Nagaland and Mizoram. Has a distinctive slightly pungent, mustard-green flavor.

Ayurveda view: warming nature — calms Vata and Kapha, increases Pitta.

Also known as

• Banglaলাই শাক
• Gujaratiલાઈ શાક
• Kannadaಲಾಯಿ ಶಾಕ್
• Malayalamലായി ശാക്
• Marathiलाई भाजी
• Odiaଲ
• Punjabiਲਾਈ ਸਾਗ
• Tamilலாய் கீரை
• Teluguలాయి శాక
• Urduلائی شاک

These names are machine-written. Local words may differ a little.

In season: Jan, Feb, Mar, Oct, Nov, Dec

Recipes using it

• Smoked Pork Thali
• Lai Xaak Bhaji
• Pork Mustard Leaves

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