“Assamese cuisine is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered on the main ingredient—rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient.
You may also find following links useful.
- Car Rental in Guwahati.
- Bike Rental in Guwahati.
- Car Rental in Shillong.
- Bike Rental in Shillong.
- Camping in Cherrapunji.
- Camping in Ziro Festival of Music.
- Motorcycle tour in NorthEast India.
A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional meal in Assam. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul (betel nut, generally raw) and paan generally concludes the meal.Though still obscure, this cuisine has seen wider notice in recent times. The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.” – WikiPedia.
When you travel in NorthEast India following links can be helpful.
- Camping in Loktak Lake, Manipur.
- Honeymoon trip to Meghalaya.
- Explore Manipur.
- Brahmaputra River Dolphin and Kaziranga Tour.
- Hornbill Festival.
1. Masor tenga – A light and sour fish dish made with yellow mustard, Kazi nimbu ( large lemons peculiar to the regions of Assam), ginger, tomatoes. A cool preparation consumed during the harsh summer afternoon. The fish used here is a fresh catch Chonak and it’s absolutely scrumptious with a riot of flavours.
2. Assamese style duck curry – Duck curry made with Kumura(White Gourd) is a scrumptious must-have during winters.
3. Dhekia Xaak aru Buto’r Bhaji – Fiddlehead fern with whole black chickpeas fry.
4. Pork with Elephant Apple – It’s a light sour in taste as the sour fruit brings out the subtle sour taste in this dish.
5. Pani Hamuk(Assamese) or water snail boiled with pumpkin.Yes, you show it correctly. Assamese and other North Eastern people eat snails. This kind of snails are collected from paddy field and may only be found here. You need to suck out the snail of its shell.
6. Chicken with banana flower. This unique dish of Assam is as tasty as any other chicken dishes.
7. Poita Bhaat – left over rice soaked in water with onion , chillies and raw mustard oil on top. Served with aloo pitika or mashed potato and Khorisa or Fermented bamboo shoots . It is most favorite dish in hot summer days.
8. SilkWorm – Most people outside northeast may find this dish weird but its truly a delicious one.
9. Posola is a distinctive part of Assamese cuisine. It is the tender edible pith found in the trunk of a young banana plant and it is used to make a number of dishes including alkaline dishes called Khar.
10. Alu Pitika(mashed potatoes) is probably the most popular pitika or mash in Assam.However Assam has many different types of mashes made from different vegetables. It is served as a side dish with rice and lentils.
11.Chicken with Fiddlehead fern. – Assamese dishes revolve around its fresh and unique vegetables which are more tastier and healthier then any other dishes.
12. Fish cooked in banana leaf – It is cooked along with little mustered oil, turmeric. And After cooking served with onion, coriander, chilli and ginger.
13. Pork with Bamboo-shoot – Bamboo-Shoot gives a unique flavor to this dish.
14.Assamese fish stew with bamboo shoots and spices.