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Assamese

Assamese food originates from the north-east Indian state of Assam. Assamese Cuisine is a different experience altogether with a meager use of spices yet strong flavors due to the use of exotic herbs, fruits and vegetables that are either fresh, dried or fermented.

 

Popular Assamese Recipes

Pitha, Narasingha masor jol, Poitabhat, khorisa tenga, Patotdia, Xukan masor chutney, Bor, Kahudi, Panitenga, Khorikatdiya, Tenga sorsoriya, Posola, Bora Saul, Komal Saul, Laskara,Xandoh, Chira, Muri, Akhoi, Tilor laru are some of the popular Assamese recipes that often forms part of an elaborate and sumptuous meal. The traditional Assamese full course meal starts with serving Khar, which is a class of dishes and ends with a tenga which is a sour dish. Assamese food is generally served on bell metal utensils. Traditionally, the Assamese meal ends with chewing on Paan i.e betel nut. Sweets made during the festivals are typically made of rice paste. With very little oil, ghee or butter used for cooking, authentic Assamese cuisine is rustic, healthy, bland but very delicious that enriches one with a marvelous experience, for the impeccable raw flavor is simply out of the world!

 

Widely Used Ingredients in Assamese Food

In Assamese cooking, the curry dishes are generally seasoned with ginger, garlic, cardamom, cinnamon, onions and sometimes lemon. Birds like ducks and pigeon are also used in Assamese cooking. Rice is the main Assamese food and finds a place in the ingredient list of almost all preparations. Among non-vegetarian Assamese food, fish curries and pork dishes are very common and is well enjoyed by the Assamese people. Popular Assamese Cooking Methods: Traditionally, Assamese food is cooked in earthenware on a wood fire, giving it its unique zest.