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Assam which is located in the northeastern region of India, is renowned for its diverse cultures, and flavourful food which has a touch of Bengal as well as other north eastern states. Assamese cuisine offers a delightful number of dishes that showcase a unique blend of ingredients.
Masor Tenga, a savoury fish curry, is a staple dish in Assamese cuisine. It is usually made with freshwater fishes like rohu which are easily available in Assam and are further flavoured with tomatoes, lemon, and various sour ingredients like kokum and elephant apple, Masor Tenga is known for its distinctive sour taste. It is a wholesome meal when paired with rice.
Aloo Pitika is a simple yet delightful mashed potato dish that is popular in Assam. Boiled potatoes are mashed and mixed with mustard oil, onions, chilies, coriander leaves, and sometimes roasted or fermented fish which is also known as tenga maas among the Assamese people. Aloo Pitika is served usually as a side dish to rice or roti.
Khar is a traditional Assamese dish made from raw papaya, banana, and pulses cooked in a solution that is made from sun-dried banana peels or ashes. This unique cooking process gives Khar its distinctive flavour. Khar is often served as the first course of a traditional Assamese meal, followed by other dishes like rice, fish curry, and vegetables. It is believed among Assamese people to be a cure to indigestion.
Xoru Xuka, also known as Jolpan, is a traditional Assamese snack or breakfast item that is majorly made of rice. This rice is also called muri and is served with a variety of accompaniments such as yogurt, jaggery, bananas, coconut, chutneys or pickles. Xoru Xuka is lightweight food item that can be had by everyone.
Pitha is a type of sweet dish made from rice and it holds a special place in Assamese culinary traditions and is specially served during festivals like Bihu. Pitha is also very common in Bengali traditions and is loved by locals and tourists. There are various types of Pitha, including til pitha (sesame seed cake), narikol pitha (coconut cake), and ghila pitha (rice flour pancake filled with jaggery or coconut).
Bhut Jolokia, also known as the ghost pepper, is one of the hottest chili peppers in the world and is native to Assam. While it is not a food item on its own, many Assam dishes would be incomplete without its presence. Bhut Jolokia is used as a key ingredient in most dishes in Assamese cuisine to add spice and flavour to the various dishes, including chutneys, pickles, and curries. Despite its intense spiciness, Bhut Jolokia is cherished for its unique taste and is an integral part of Assamese culinary culture.
Assam’s culinary landscape showcases their love for rice, fish, spices in general- more specifically a blend of flavours which the people of Assam enjoy so much and so does people alll over the country.
