There's a song in the name, DhowaSang. This writer can’t say if the song is sweet, but it touches on some harmonious humming and crackling sounds. In Assamese, dhowa means smoke and sang is the raised platform in almost every kitchen in northeastern India. DhowaSang, now a local brand in Athiaboi village, 15 km away from Guwahati, has taken up the task of introducing traditionally smoked meat to food lovers within and outside of its home state. Founder of the service, Runa Rafique lost her piggery to African swine fever in October, 2020. “I lost my pigs to the disease. Some died and the others were culled by the state government to contain the disease. The background to our service lies in Saraighat farms, where we raise antibiotic-free meat. After shutting down my pig farm, I concentrated on duck and chicken farming. Currently, producing antibiotic-free chicken is my chief area of concern.” Ask her if any personal change in belief led to her decision of cultivating organic meat and she explains how being a conscious farmer spurred it all. “I read up on multi-drug resistance in antibiotic-laden meat. That’s how the journey started.” The concept of curating and transporting smoked meat started with an eye for flavour-enhancement. Rafique deals in specialties such as smoked fish, duck, pork and chicken, but the show-stealer are the two specially-designed meat preparations by her ally, Geeta Dutta.

Smoked meats by DhowaSang