India, Nov. 14 -- At Damu's Heritage Dine in Arunachal Pradesh's Chug Valley, the culinary journey begins with a wisp of smoke and a whisper of forest.

Servers place before each guest a single Phursing Gombu, a tiny corn tart that looks almost modest until you realise it holds a secret: a dollop of resin from the Chinese lacquer tree, slow-roasted over charcoal in Yak ghee until it both earthy and rich. Hard to believe that in the Chug Valley, where it originated, the recipe had nearly slipped into oblivion.

"In the entire valley, there is only one man who knows how to make the resin from the tree extract, and he supplies it to us," says 24-year-old Leike Chomu, one of the eight women who run the experience. Her pride is unmistakable - ...