Pre-print manuscript on the concatenation of Akha word, clauses, and sentences using particles and 8 conjunction forms, including examples.

Handwritten notes and transcriptions of Akha songs and narratives about death.

Handwritten notes and transcriptions of descriptions of death rituals.

Handwritten notes and English translations of songs and narratives originally transcribed in Akha notebooks 87 and 88 and an untranslated ritual narrative.

Amir and Kahan complete set-up 1 of the Family Story Task, a picture-based stimulus task. They describe the 16 pictures and then rearrange them in whatever order they think is right. This recording is the first part of three. The task was broken into three parts because the instructions for this task are too lengthy. Consequently, breaking down the recording made it more manageable to follow the instructions. The recording was made at Amir's home, Amar Guest House, in Chhitkul village.

Amir and Kahan complete set-up 1 of the Family Story Task, a picture-based stimulus task. This is the second part of the task where they tell the whole story from start to finish. The recording was made at Amir's home, Amar Guest House, in Chhitkul village.

Amir and Kahan complete set-up 1 of the Family Story Task, a picture-based stimulus task. This is the final part of the task where they tell the whole story from start to finish, from the man's perspective. The recording was made at Amir's home, Amar Guest House, in Chhitkul village.

A discussion with Beshot Khullar about singular and plural nouns. Shobhana Chelliah and Harimohon Thounaojam are discussants.

Recording of a conversation about modals in Lamkang.

Recording of a discussion about narrative about a vendor who sells hats in the village. English translation is given for each line.

Recording of a discussion about the syllable tapping experiment, with the Lamkang speakers in Hyderabad

Recording of Gul Nadir Khan and Wazir Khan having a conversation in the Yasin dialect about words in the Yasin dialect of Burushaski.

Recording of Badshahi Khan, also known as "Tatako", discussing the contributions made by common people in the Yasin dialect of Burushaski.

Arvind and Kahan discuss the Panchayat, the village leadership that runs government programs in Chhitkul village, and what it has achieved. Arvind is a current member of the Panchayat, while Kahan is a former member. The recording was made at Amar Guest House in Chhitkul.

Recording of Ringdam, a young Lamkang speaker living in Hyderabad, talking with Jane Lorenzen about health and wellness practices that she has observed over time.

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.

Amir Sing describes how life was in Chhitkul village before it was connected to the world by major roads, or the 'highway road.' He emphasizes how hard life was in Chhitkul when the village was still isolated, before the road was built in the 1980s. The recording was made at Amar Guest House, which is run by Amir and his family. The video starts at the back of Chhitkul's main temple and follows the narrow path up to the wooden guest house.

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.

Recording of Donnu Sankhil and Shetphong Sankhil of Thamlapokpi village discussing about the family genealogy. This recording is part of the Firebird Foundation for Anthropological Research project collection by Sumshot Khular.

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).