This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

This is an elicitation of words read within a three-sentence frame for the purpose of acoustic analysis of word- and phrase-level stress correlates.

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Jagadindu Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 62 years old at the time of recording.

Jagadindu Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 62 years old at the time of recording.

Brojogopal Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 70 years old at the time of recording.

Raj Barman describes his experience during the 2022 Assam floods. The speaker is a student with a BA education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 22 years old at the time of recording.

Raj Barman describes his experience during the 2022 Assam floods. The speaker is a student with a BA education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 22 years old at the time of recording.

Brojogopal Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 70 years old at the time of recording.

Shyamapada Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 60 years old at the time of recording.

Shyamapada Barman describes his experience during the 2022 Assam floods. The speaker is a retired government worker with a high school education who speaks Bengali, Hindi, and English in addition to Dimasa. He is 60 years old at the time of recording.

This is a Liangmai folk song composed by Ngoumaklak and sung by Hutonbou of Kuilong village, Tamenglong district Manipur.

Villagers of Jajikona Village introduce themselves and describe the festival, Jali Putuli Haba, or 'wedding of fake idols'. This is a traditional festival of the Bodo community, but not so common nowadays. It is still found in the Kamrup District of Assam, for example in Jajikona (Jarkona) village. The villagers believe that this festival is still rewarding. Here, two idols, bride and groom, made of straw are decorated with new clothes, colors, and garlands. Certain rituals are performed by the elderly people accompanied by music, song and dance while decorating the idols at one of the households. The main celebration takes place the next day when the idols are placed auspiciously within a cage specially built with banana trees and its barks. It is celebrated in an open field where all the villagers gather, offer prayers, and sing and dance in merriment to invoke and seek blessings from God. They believe that this particular ritual is performed in the name of Rain God, Deba Bwrai and Debi Burwi, Rawna and Rawni (Thunder and Lightening) for sufficient rain and good crops before they start farming activities in Summer.

This is a conversation in Karmainī village, situated in the floodplains of the Ghaghra river in North of Azamgarh, with the women of the Naṭ community. They hail from a nearby village named Nakkīb Khojaulī, and identify themselves as (Sunni) Muslims. Badrun Nisa and Sharfun Nisa start by describing why they’ve come to Karmaini. Mateenuddin, Maaz’s grandfather, asks them to narrate how their community was provided with essential supplies during lockdown due to COVID-19. They do so, after which Sharfun Nisa sings a song on demonetization and the problems faced because of it. They then give information about their village and its demography.

Recording of a wordlist of kinship terms in Mankiyali, translated from English. The contributor is Gohar-Ur Rehman, a 38-year old male shop owner.

This is an elicitation of Mankiyali nouns and pronouns based on English sentences used as prompts. The speakers are Aurangzeb (a 34-year old male) and Gohar-Ur Rehman (a 37-year old male).

This monologue by Muhammad Aslam (a 36-year old male teacher) is about a story of a man who was visiting a village and saw people getting water from a tap in the wall. He returned to his own village and eagerly explained that he discovered a new way to get water that was much easier than their traditional way. He bought the supplies and installed the tap in the wall, but no water came out. One of his fellow villagers explained to him that, in order for the tap to work, one must install a pipe from a water source to the tap faucet in the wall.

This monologue by Muhammad Aslam (a 36-year old male teacher) is about a story of a man who was visiting a village and saw people getting water from a tap in the wall. He returned to his own village and eagerly explained that he discovered a new way to get water that was much easier than their traditional way. He bought the supplies and installed the tap in the wall, but no water came out. One of his fellow villagers explained to him that, in order for the tap to work, one must install a pipe from a water source to the tap faucet in the wall.

Recording of a performance of a poem about a religious missionary group who pray often and teach people about the benefits of religious practices. The contributor Muhammad Aslam is a 36-year old male teacher.