Assamese cuisine reflects its culture and traditions which has its own style and pattern, quite distinct from the rest of the country as well as the other North-eastern states. The traditional food of Assam comes across as a blend of many exotic spices, herbs and condiments. With a wide variety of food to offer, the cuisine of Assam is famous for its distinctive flavouring and influences. The delicacies of Assam boast of a unique charm derived from exotic herbs and vegetables that are used in the dishes adding freshness and magnificent taste. The speciality of Assamese cuisine is that it is prepared with less spices and oil. The zest of its raw flavours will surely leave a mark on your heart, mind and taste buds for a long time.
The food culture of the state is diverse since it is an ethnically diverse state. As simple as Assamese people are, their way of life is reflected in their food preparation. However if you are in Assam, you should not miss Assamese cuisine and try these mouth-watering delicacies.
A traditional meal in Assam comprises of daal, leafy vegetables (xaak), fish (maas) meat (mangkho), khar (alkaline dish), sour dishes (tenga) and a slice of the famous Assamese lemon (nemu). Although all Assamese people cannot be categorised as non-vegetarians but they have their share of flesh for every special occasion be it a pigeon meat, pork, chicken, mutton or a duck roast. Ideally the traditional meal starts with khar (alkaline dish) and ends with a tenga jhul (sour curry) mostly made with fish.
For the vegetarians, the meal is served with various locally grown vegetables. Ideally the traditional meal begins with a khar (alkaline dish) and ends with a tenga (sour curry mostly made with fish) mostly made with fish. Various preparations of vegetables and meat like pigeon, chicken, duck, pork is also served in the meal. Tamul Paan (areca nut with betel leaf) generally raw concludes the meal.
The blessed land, Assam is home to the river Brahmaputra. With so many rivers and various other fresh water resources like Pukhuri (pond) at the backyard, the state is endowed with variety of delicious fish species like puthi, dorikona, goroi, kawoi, muwa, hingora, rou etc. will tickle your taste buds with their umpteen flavours. With such availability of variety of fishes you can try different fish recipes like tenga anjaa, sorsori, patot diya, sungaat diya, depending on which variety you are relishing.
The following are some Assamese dishes which you can relish it for a lifetime
Jolpaan means breakfast in Assamese which is a light snack that is consumed between two meals, although these snacks can be eaten at any time of the day. It basically comprise items that do not require elaborate cooking or can be prepared just ahead of time. Jolpaan is integral to festivals, weddings and even served in funerals. It usually consists of various forms of rice like bora saul, chira, kumol saul, pithaguri, xaandoh, muri which is generally served with cream, curd or jaggery.Till a decade back, grains were pounded on a dheki (a traditional pounding contraption operated manually with feet). However, with passing time or timelessness mills have started replacing this system in case of mass production. The typical Assamese Jolpaan include chira, doi, akhoi, pitha-guri, sandoh guri, muri, with a sonda-kol or malbhog kol (local varieties of bananas)
Jolpaan means breakfast in Assamese which is a light snack that is consumed between two meals, although these snacks can be eaten at any time of the day. It basically comprise items that do not require elaborate cooking or can be prepared just ahead of time. Jolpaan is integral to festivals, weddings and even served in funerals. It usually consists of various forms of rice like bora saul, chira, kumol saul, pithaguri, xaandoh, muri which is generally served with cream, curd or jaggery.Till a decade back, grains were pounded on a dheki (a traditional pounding contraption operated manually with feet). However, with passing time or timelessness mills have started replacing this system in case of mass production. The typical Assamese Jolpaan include chira, doi, akhoi, pitha-guri, sandoh guri, muri, with a sonda-kol or malbhog kol (local varieties of bananas)
Bora saul (sticky rice) is a variety of Assamese sticky rice mostly eaten as a snack, however it is also used for making pithas (pancakes). Pithas are sweet delicacy prepared from rice flour which has many different types. Rice flour mixed with jaggery and sesame is steamed, cooked or fried to make different types of pithas. Pithas are indispensable during festivals such as Bihu and also on weddings. However, one requires a lot of precision to make pithas. The varieties of pitha that are made in Assam are ghila pitha, til pitha, narikol pitha, til pitha, tekelir mukhot diya pitha, sunga pitha etc.
Bora saul (sticky rice) is a variety of Assamese sticky rice mostly eaten as a snack, however it is also used for making pithas (pancakes). Pithas are sweet delicacy prepared from rice flour which has many different types. Rice flour mixed with jaggery and sesame is steamed, cooked or fried to make different types of pithas. Pithas are indispensable during festivals such as Bihu and also on weddings. However, one requires a lot of precision to make pithas. The varieties of pitha that are made in Assam are ghila pitha, til pitha, narikol pitha, til pitha, tekelir mukhot diya pitha, sunga pitha etc.
Chira (flattened rice) and muri (puffed rice) are both eaten as snacks as well as breakfast cereals. Kumol saol is a variety of soft rice in Assam which can be consumed without cooking. The rice is soaked in water for a few hours, drained and then mixed with milk, cream or curd and a small amount of jaggery.
Chira (flattened rice) and muri (puffed rice) are both eaten as snacks as well as breakfast cereals. Kumol saol is a variety of soft rice in Assam which can be consumed without cooking. The rice is soaked in water for a few hours, drained and then mixed with milk, cream or curd and a small amount of jaggery.
Khar is prepared by burning the stem of the banana tree or from the ashes of banana peel. Khar is also used with other ingredients such as raw banana and lentils to make dishes. Khar is so much an integral part of Assamese cuisine that many people use to describe the people of Assam as ‘Khar Khuwa Asomiya’. It is believed that khar cleanses the stomach and thus has many health benefits.
Khar is prepared by burning the stem of the banana tree or from the ashes of banana peel. Khar is also used with other ingredients such as raw banana and lentils to make dishes. Khar is so much an integral part of Assamese cuisine that many people use to describe the people of Assam as ‘Khar Khuwa Asomiya’. It is believed that khar cleanses the stomach and thus has many health benefits.
Assamese food will be very incomplete if we do not mention about fish. In almost every households of Assamese people, a meal is incomplete without a dish with fish as the main ingredient. Assamese fish preparation is the distinctly sour tasting ‘maasor tenga’. Tenga is an indispensable part of a meal in Assam. The meal is prepared with bilahis (tomatoes) which is the souring ingredient. The dish has a unique tangy flavour and carries a rich flavour of a fried fish. Not only bilahis are used during fish preparation but it can be other souring agent like nemu (lemon) thekera, ou tenga (elephant apple), kon bilahi (cherry tomatoes), tenga mora (roselle leaves) tenegesi(sorrel) kesa aam (raw mango). Maasor tenga tastes best in summer heat. Maasor tenga is all time favourite in almost every households and is enjoyed best with steamed rice. This meal is very light and is very nutritious. It will not only calm your tummy but will satiate your palate as well.
Assamese food will be very incomplete if we do not mention about fish. In almost every households of Assamese people, a meal is incomplete without a dish with fish as the main ingredient. Assamese fish preparation is the distinctly sour tasting ‘maasor tenga’. Tenga is an indispensable part of a meal in Assam. The meal is prepared with bilahis (tomatoes) which is the souring ingredient. The dish has a unique tangy flavour and carries a rich flavour of a fried fish. Not only bilahis are used during fish preparation but it can be other souring agent like nemu (lemon) thekera, ou tenga (elephant apple), kon bilahi (cherry tomatoes), tenga mora (roselle leaves) tenegesi(sorrel) kesa aam (raw mango). Maasor tenga tastes best in summer heat. Maasor tenga is all time favourite in almost every households and is enjoyed best with steamed rice. This meal is very light and is very nutritious. It will not only calm your tummy but will satiate your palate as well.
Mother Nature has blessed Assam with abundance of vegetables owing to the state fertile soil. The collective term for vegetables is known as haak pasoli. Dhekiya(ferns), xorioh paat(mustard greens), laai haak, jika, lau are the most popular vegetables. The sheer variety of vegetables is amazing in the state of Assam.
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