Group performance of the traditional dance 'Sélloya' at the Dírbí Kébang in Telam village depicting the Mising migration from the hills to the plains. The dance is accompanied by traditional instruments and singing where the women ask where to go and the men reply.

Group performance of the traditional song 'Téréré' at the Dírbí Kébang in Telam village typically sung during marriage ceremonies. When a girl reaches the age of puberty and is ready to get married, Mising women gather in groups to sing this song.

Group performance of the traditional song 'Téréré' at the Dírbí Kébang in Telam village typically sung during marriage ceremonies. When a girl reaches the age of puberty and is ready to get married, Mising women gather in groups to sing this song.

Group performance of the traditional dance 'Mibu sumnam' at the Dírbí Kébang in Telam village.

The speaker describes the process of cutting paddies (aam). She was delayed by continuous rains and flooding which washed away the paddy bundles that were already cut. She says it will take 2-3 days to complete the entire paddy field. She explains that this variety, known as ranjit aam in Mising, was planted during aahar (June) and it is being cut during ahin-kati (October-November). Ranjit aam is one of the agotiyang aam, meaning 'paddy that is done before the actual season.' She says later she will cut other paddies including amdang aam, bor jangiya aam, and dumuang aam.

Obawati Doley describes the process of smoking fish. She starts by cleaning the fish by removing the innards and the scales with a katok (knife) so the fish will cook faster. The cleaned fish is then put on the pérab. If the flame is high, one day of smoking is enough for the fish to be cooked. It can also be dried in the sun. She says Mising people are especially fond of smoked fish and meat.

Obawati Doley describes the process of smoking fish. She starts by cleaning the fish by removing the innards and the scales with a katok (knife) so the fish will cook faster. The cleaned fish is then put on the pérab. If the flame is high, one day of smoking is enough for the fish to be cooked. It can also be dried in the sun. She says Mising people are especially fond of smoked fish and meat.

Dipok Kumar Doley and Bidyeswar Doley discuss childhood living in a chang ghar, a bamboo house built on a raised platform made of thick bamboo. Dipok Kumar Doley says traditional dishes were not fried; green leafy vegetables such as takuk, ombé, onger, pakkom, gurban, mírné koːtuk, takpiyang, beso-beyo, oti oying with fish, deer or pork were boiled. He describes traditional health practices; during pregnancy and after delivery, green leafy vegetables such as rukji and marsang, along with black pepper and local chicken boiled as a stew, and rice beer are given as remedies for the mother. They describe celebrations for weddings and births and local festivals like Ali-aːyé-lígang, held on the first Wednesday of February, where the Misings pray for a better harvest the following year, health, and wealth and eat purang, apong, and oying. Dr. Bidyeswar says that family members of all ages would participate in the prayers and activities, but now this is rarely seen. Dipok Kumar Doley urges youngsters to stay alert and to take proper care of the Mising language, culture, and clothing or else they will become extinct.