essay on traditional food of assam

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Taste of the Northeast: Unveiling 16 Assam Traditional Food

Step into the enchanting world of Assam, a picturesque state nestled in the northeastern region of India, known for its rich cultural heritage and breathtaking landscapes. Amidst the lush greenery and mist-covered hills, lies a culinary treasure trove waiting to be explored.

Join us on a gastronomic journey as we unveil “Taste of the Northeast: Unveiling 16 Assam Traditional Food,” a captivating exploration of the vibrant and diverse flavours of Assamese cuisine.

This culinary odyssey invites you to savour the authentic tastes of Assam, a land blessed with fertile soil, pristine rivers, and a plethora of unique ingredients.

From steaming bowls of fragrant rice to aromatic fish curries, from delectable meat dishes to delightful vegetarian delicacies, Assamese cuisine offers a symphony of flavours that will leave you craving for more.

Through this culinary expedition, we will delve into the history, culture, and traditions that shape Assamese food. Discover the age-old recipes passed down through generations, learn about the indigenous spices and herbs that lend their distinctive character to each dish, and uncover the stories behind these culinary marvels.

So, prepare your taste buds for an unforgettable adventure as we celebrate the culinary heritage of Assam and bring you the very best of its traditional food.

Welcome to “Taste of the Northeast: Unveiling 16 Assam Traditional Food.”

1. aloo pitika.

Aloo Pitika, a true Assamese comfort food, is a symphony of flavours that will dance on your palate. This dish showcases the humble potato elevated to greatness.

Boiled potatoes are skillfully mashed with mustard oil, finely chopped onions, green chilies, coriander leaves, and a hint of pungent mustard paste.

The result is a harmonious blend of textures and a burst of flavours, offering a delightful balance between creamy, tangy, and mildly spicy notes.

2. Masor Tenga

Prepare to be captivated by the tantalising flavours of Masor Tenga, a traditional Assamese fish curry that will transport you to the lush banks of the Brahmaputra River.

Fresh fish, usually Rohu or Katla, is gently simmered in a tangy gravy crafted from ripe tomatoes, elephant apple (ou tenga), and an assortment of aromatic spices.

The dish beautifully balances the tanginess of the tomatoes with the natural sweetness of the fish, creating a harmonious union of flavours that will leave you craving for more.

Khaar, an age-old culinary masterpiece, embodies the essence of Assam’s gastronomic heritage.

This unique dish is prepared by infusing a special mixture of raw papaya, pulses, and a medley of local vegetables with a traditional alkali preparation known as “kola khar.

The result is a delectable medley of flavours, with the khar lending a distinct smoky and earthy taste.

Khaar is a testament to the culinary creativity of Assam, taking you on a remarkable journey through the state’s traditional flavours.

4. Duck Curry (Hathor Mango)

Indulge your senses in the succulent delight of Hathor Mango, a lip-smacking duck curry that showcases the love for meat in Assamese cuisine.

Tender pieces of duck are marinated in a rich blend of aromatic spices, including ginger, garlic, turmeric, and a secret assortment of indigenous herbs.

Slow-cooked to perfection, the curry envelops the meat in a velvety gravy that boasts a perfect balance of spicy, tangy, and savoury notes. Each bite of this exquisite dish is a testament to the culinary prowess of Assam, leaving an unforgettable impression.

5. Poita Bhat

Poita Bhat is a delightful dish that showcases the essence of Assamese cuisine. It starts with cooked rice left overnight, allowing it to ferment slightly. The result is a unique blend of tanginess and texture that is simply irresistible.

This fermented rice is typically enjoyed with a variety of accompaniments such as pickles, curries, or mashed potatoes.

The tangy flavours and distinct consistency of Poita Bhat make it a must-try for food enthusiasts.

6. Ou Khatta

Ou Khatta is a tantalising Assamese dish that combines the flavours of elephant apple (ou tenga) with a tangy twist.

The elephant apple, known for its sour taste, is cooked with a medley of spices, including mustard seeds, ginger, and garlic.

The resulting dish is a burst of flavours that perfectly balances the tanginess of the fruit with the aromatic spices. Ou Khatta is often enjoyed as a refreshing accompaniment to rice, lending a delightful zing to every bite.

7. Xoru Maas

Xoru Maas is a culinary delight that celebrates the love for fish in Assamese cuisine. This traditional dish features a fish, commonly Rohu or Katla, marinated with a blend of spices and herbs.

The fish is then cooked in a tangy gravy made with tomatoes, onions, ginger, garlic, and a touch of Assam’s signature flavours like black mustard seeds and curry leaves.

The result is a heavenly dish that combines the freshness of the fish with the piquant flavours of Assamese spices, leaving you craving for more.

8. Bilahi Maas

Bilahi Maas is a lip-smacking Assamese dish that showcases the harmonious fusion of fish and tomatoes.

The dish is prepared by cooking fish, often freshwater varieties like Pabda or Borali, in a luscious tomato-based gravy.

The tomatoes are sautéed with a medley of spices, including cumin, turmeric, and red chilli, resulting in a tantalising combination of flavours.

Bilahi Maas is a celebration of the tanginess of tomatoes and the delicate taste of fish, offering a memorable gastronomic experience.

9. Koldil Bhaji

Picture yourself strolling through Assam’s lush green forests, and you come across a unique vegetable that captures your curiosity—the koldil, also known as a banana flower. In Assamese cuisine, this culinary gem takes centre stage in a dish called Koldil Bhaji.

Delicate layers of the banana flower are carefully peeled, washed, and cooked with an array of aromatic spices.

The result is a crispy and flavorful delight that will transport you to the heart of Assam’s bountiful nature.

10. Khorisa

In Assam, there’s a saying that goes, “A meal without khorisa is incomplete.” Khorisa is a traditional fermented bamboo shoot condiment that adds a distinct tangy and earthy flavour to Assamese cuisine.

Prepared by fermenting tender bamboo shoots with salt, mustard oil, and other spices, khorisa is a staple accompaniment to various dishes. Its pungent aroma and unique taste give Assamese cuisine its authentic character, making every bite a flavorful adventure.

When it comes to Assam’s traditional desserts, Pitha is the star of the show. Pithas are sweet or savoury rice cakes, often prepared during festive occasions.

The preparation of Pitha is an art form in itself, with various shapes and fillings that showcase Assam’s culinary creativity.

These delightful treats can be steamed, baked, or even fried, offering a symphony of textures and flavours. From the sweet Ghila Pitha to the savoury Sunga Pitha, Assam’s Pithas are a perfect blend of tradition and innovation.

12. Pura Bhaji

If you’re seeking a soul-satisfying breakfast in Assam, look no further than Pura Bhaji. This rustic and flavoursome dish consists of crispy and fluffy deep-fried fritters, locally known as “Pura,” accompanied by a delicious vegetable curry, known as “Bhaji.”

The Pura fritters are made by blending lentils and spices, creating a delightful texture that’s crunchy on the outside and soft on the inside.

Combined with the aromatic and spiced Bhaji, Pura Bhaji is a breakfast that embodies Assam’s culinary heritage and provides a delightful start to the day.

13. Kharoli

Discover the essence of Assamese cuisine with Kharoli, a dish that captures the region’s unique flavours.

Kharoli is a lip-smacking preparation made from pulses, typically black grams, that are soaked, ground, and fermented.

This process imbues the dish with a tangy and slightly sour taste. The fermented paste is then tempered with mustard oil, fenugreek seeds, and other aromatic spices, creating a delightful symphony of flavours that awaken the palate.

14. Tilor Tenga

Embark on a culinary journey with Tilor Tenga, a traditional Assamese fish curry that epitomises the state’s love for seafood.

This dish beautifully combines the delicate flavours of fish, usually Rohu or Katla, with the richness of sesame seeds.

The curry is expertly crafted by blending freshly roasted sesame seeds, tangy tomatoes, aromatic ginger, and piquant mustard oil.

The result is a tantalisingly tangy and nutty gravy that perfectly complements steamed rice, leaving you craving for more.

15. Pani Pitha

Indulge in a sweet and savoury delight with Pani Pitha, a traditional Assamese snack that captures the essence of simplicity.

Pani Pitha are rice flour dumplings that are stuffed with a sweet or savoury filling and then steamed to perfection.

The sweet version features a jaggery and coconut filling, while the savoury version is often stuffed with a mixture of spiced lentils.

The steamed dumplings are served with a generous drizzle of golden melted jaggery, providing a heavenly combination of textures and flavours.

16. Boror Tenga

Prepare your taste buds for a tangy explosion with Boror Tenga, a quintessential Assamese soup that showcases the state’s love for tangy flavours.

Boror Tenga is made by frying lentil or gram flour fritters until they turn golden and crispy.

These fritters are then simmered in a tangy tomato-based broth infused with flavours of tamarind, lemon, and aromatic spices.

The result is a delightful amalgamation of textures, where the crispy fritters soak up the tangy broth, creating a symphony of flavours in every spoonful.

In conclusion, the exploration of Assam’s traditional food has provided a captivating journey through the rich culinary heritage of the Northeast.

Throughout this gastronomic expedition, we have discovered 16 delectable dishes that showcase the unique flavours and cultural diversity of the region.

From the piquant fish tenga to the aromatic pitha, each dish presented a delightful blend of locally sourced ingredients and traditional cooking techniques.

The vibrant use of herbs, spices, and indigenous produce highlighted the deep connection between Assam’s cuisine and its natural surroundings.

Moreover, this culinary exploration offered a glimpse into the Assamese way of life, where food holds immense significance in fostering communal bonds and preserving age-old traditions.

The recipes passed down through generations reflect the love, care, and attention to detail that go into creating each dish.

The unveiling of these Assam traditional foods has not only provided us with a gastronomic experience but has also deepened our understanding and appreciation for the Northeast’s rich culinary heritage.

It serves as a reminder of the importance of preserving and celebrating the unique flavours and cultural diversity that make Assam’s cuisine truly exceptional.

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Culture of Assam - Celebrating Assam's Dress, Art, Food, Festivals and More

Traditional dress of assam.

Folk Music of Assam

It is not a surprise that Assam is rich in folk music. From the time of the Kamarupa Kingdom followed by Ahom Dynasty, Assamese culture has been influenced by each of its rulers except the British rule which ended the Ahom Dynasty. The indigenous folk music has influenced the folk music of artists like Bhupen Hazarika, Parvati Prasad Baruva, Jayanta Hazarika, Utpalendu Choudhury, Nirmalendu Choudhury and many others. Classical Assamese music is divided into Borgeet and Ojapali which combines narrative singing with dancing. The music of Oja-pali has a raga system of clear traditional orientation.

Traditional Crafts of Assam

Festivals of assam.

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Cuisine of Assam

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Customs of Assam

• The Assamese use bamboo to welcome guests because of their attachment to the bamboo culture. Known as Jaapi, this is basically known as the sunshade of Assam. It is made of bamboo strips and dried palm leaves locally known as Tokow Pat. There are many types of Jaapi like the Halua Jaapi, Pitha Jaapi, Sorudoiya Jaapi, Bordoiya Jaapi, Cap etc. These Jaapis were also used as headwear back in the olden days, mostly by rich and noble families. They are also used by farmers and peasants as umbrellas in the paddy fields.
• People of Assam always believed in the joint family system and it is still prevalent among both tribal and non-tribal communities. The rule that was followed for inheritance was called Dayabhaga. This system holds strong even today. The custom is that a child cannot claim his share in the property of the father as long as the father lives.
• Some of the tribes follow customs like the matriarchal system, which asserts that the mother is the center of the clan and that her property will be given to her daughters. If there are no daughters, it will be passed to the youngest daughter of her sister. The prevalent custom among the Dimasa-Kacharis is that the sons inherit the father's property while the daughters inherit the mother's property.

Major Occupation in Assam

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Assam on a Plate: How a Guwahati-based chef is putting Assamese cuisine on India’s culinary map

A non-stop crusader for assam’s ethnic culinary traditions for over two decades, chef atul lahkar says there is a lot more to assamese cuisine than pork, bamboo shoots and ghost peppers.

You’ve been travelling to Assamese villages, staying with tribal families and learning about their cuisines for 28 long years. What inspired you to travel so extensively to document these ethnic recipes?

Food is identity. There has been a lot of confusion about Assamese communities. I wanted to clear this confusion by documenting the authentic cuisines of Assam. We have 23 major communities and several sub-communities in Assam, but they are barely known or understood. Over time, we have lost everything we had. But without our traditions, we are nothing. Today, there is a crisis of identity. Even the new generation is moving away from traditional foods . At the beginning of my culinary journey, I wanted to learn Assamese cooking. But when I asked my mother about our food, she could not come up with more than three or four dishes. I realised it’s not possible to learn this cuisine at a culinary institute. So, I decided to travel across Assam to learn about the food of different ethnic groups. I visited villages belonging to different tribes like Rabhas, Tiwas, Karbis, Khamtis, Tai Phakes, Sonowal Kacharis, Bodos, Garos, Misings and many more. I have been documenting their culinary traditions for the last 28 years.

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How do you convince the tribals to share their secret recipes with you? Tell us about some of the tribal dishes you learnt to make during your travels.

Before I learn to cook from them, I communicate with them, stay and celebrate with them. Then slowly, they grow to love me. Only then do they allow me to enter their kitchens. A year ago, I had travelled to Tinsukia district near Dum Duma, around 600 km from Guwahati . On the border of Assam and Arunachal Pradesh, there is a community called the Khamtis. They do a beautiful dish called pasa. According to me, it’s the best dish we have from the North East. Pasa is a seasonal soup made from fresh river fish, minced meat, aromatic makat leaves, ginger, garlic and green chillies. Making it is a long and intricate process. It truly is a work of art.

What makes Assamese cuisine distinctive and unique? How is it different from other NE cuisines?

To most of the food world including chefs, food bloggers and diners, Assamese cuisine means three things — pork , bamboo shoots and bhut jolokia. But we have a unique diversity of cuisines as there are so many different cultures and communities. Our population comprises tribal as well as non-tribal communities. There is a mix of hill and plain tribes, so there are a lot of differences between the cooking practices of upper and lower Assam. Our cooking processes are distinct from the other states. While the Nagas have their boiled dishes and chutneys , we like to stew, fry and smoke our food. We use black pepper and love our lentils. We cook pigeon and duck — which the other states don’t — and also mutton and country chicken. Unlike states like Nagaland and Meghalaya, we don’t use fermented soybeans. But most important, fish, and not pork, is the main food of Assam. So, there are a lot of differences between the NE states.

Assam is very rich in wild edibles. Which is your favourite herb while cooking?

We have 101 different herbs in Assam. Many of them are in the market in April around the time monsoon is approaching. We treat many diseases and ailments with these wild herbs . We eat all our meals with green leafy vegetables. I love to use lai patta or local mustard leaves in my cooking. You can cook anything with them, and also eat them fresh.

What does Assamese cuisine offer to vegetarians?

In every household in Assam, you will get a pitika or mash. Any vegetable can be smoked or boiled and made into a pitika. It is very healthy. We like to stir fry our vegetables, and not overcook them to retain nutrition and crunch. We are all about seasonality, so in every month we make changes to our recipes. But it’s true that there are very few vegetarians in Assam. While there are exceptions, most cannot eat a meal without fish and meat.

We hardly have any Assamese restaurants outside of the state. As a result, there is very little exposure to Assamese cuisine. As a chef, how are you addressing this gap?

The exposure to NE cuisines is often limited to Kolkata . A lot of people in Assam have not mingled with other Indian states. Even when they do travel, they generally don’t share their recipes , perhaps because they aren’t so confident about their own cuisine. But I believe food can be a way for Assam to communicate with other parts of India. I have been working to correct the misconception that our cuisine is just about pork and ghost peppers. For the past many years, I’ve been organising food festivals across India, like this latest one at ITC Grand Central, Mumbai, where I’m serving lesser-known dishes like Assamese chicken with broken rice powder, banana flower fry, and yellow lentils with elephant apple . Over the years I have invited several Indian and international chefs to come to my restaurant Heritage Khorika in Guwahati, to give them a taste of our food. I also have a village kitchen, called Domahi, near Guwahati. It’s a living museum which showcases the kitchens of different tribes and their cooking styles. It will take time for the world to know our food. But it will surely happen as we have a great cuisine that is unique and very healthy . We have so many varieties of rice, wild edibles and brilliant produce. The world needs to discover Assamese food.

Your first book is due for release shortly. What is it about and when can we expect it to be on the shelves?

My book, A Treasure of Assamese Cuisine, is about the lost recipes of Assam. It’s about my sentiments as a chef and my reflections on Assamese people and cuisines — what we had, and what we have lost. Through the book, I will share my culinary knowledge and secrets learnt over the past 28 years, and also chronicle my travel adventures. I have included recipes as well as the stories behind these recipes. The book is complete, and will be out by September or October this year. I’m in talks with various people, including my friend Vikas Khanna , for a global release.

What else are you excited about in the coming days?

I’m working on creating a museum of indigenous herbs in Assam. I have a property near Guwahati which I intend to use for this. The idea is to showcase various local herbs and different kinds of dry fish from our rivers and ponds. Many of these are getting lost, so I want to document them for posterity. The project would be finished by 2025.

Sona Bahadur is an independent food journalist and author based in Mumbai. She is the former editor of BBC Good Food Magazine India

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10 Traditional Dishes Of Assamese Food To Try

Which of these authentic dishes from Assam have you tried?

To the quintessential foodie, Assam has to offer an intriguing array of culinary jewels. Assamese food is all about minimizing waste. It constitutes a varied combination of ingredients starting from rustic vegetables and the complex “Khar” to a lot of animal proteins and even insects.

Needless to say, the true foodie in you must now be curious to discover the marvels of this cuisine. If you are experimental and big of heart, Assam food will wow you with its traditional dishes and techniques.

Table of Contents

Here’s Some Of The Most Famous Food Of Assam

1. khar – incredibly appetising.

Khar is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables, or even fish or meat. The basic ingredient “Khar” is obtained by filtering out the liquid from a solution of water and dried, charred banana peel. This Assamese dish is unique in the sense that it preserves the alkaline or astringent taste of the Khar liquid.

This dish is believed to have appetizing and digestive properties. Sometimes recipes can direct you to use baking soda if Khar is not available with you. Although alkaline, it fails to create the taste of an authentic Assamese Khar recipe.

The invention of Khar may be explained by the fact that it probably was a more cost-effective and easily produced ingredient for preserving food as compared to salt which was preferred by aristocrats. For the curious, this is indeed a taste without any parallel and only in Assam food do your taste buds awaken to it.

2. Masor Tenga – Perfect For Summertime

The word “Tenga” in Assamese means sour. The favourite souring ingredients are tomatoes, dried mangosteen, lemon, raw mango, and elephant-apple. The Masor Tenga is a lightly spiced, tangy fish curry best enjoyed with rice during lunch or dinner. Consumed during summertime, this dish is believed to enhance digestion after a heavy meal.

Different temperings like fenugreek, 5 spice mix (panch phoran), or mustard seeds impart uniquely different flavors to the basic dish and give a refreshing variety to the demanding food lover. 

3. Pitika – The Ideal Comfort Food

This is basically a form of charred or boiled vegetable or fish mixed with green chilli, onion, chopped ginger, mustard oil, and coriander leaves. A variety of ingredients like potato, eggplant, pumpkin, red lentils, and even fish can be prepared into a Pitika.

This dish retains the original flavour of the basic ingredient combined with the pungency of raw mustard oil and aromatics. Easily prepared and served with rice, this Assamese dish is wholesome and tasty comfort food for the novice as well as the jaded home cook.

4. Paro Mangxo – A Traditional Delicacy

Pigeon meat may be banned in other Indian states, but it is a specialty in Assam. It is considered to give the body warmth and is consumed during the winter months. The most preferred recipe is when pigeon meat is cooked with banana flowers and lots of peppercorns. This dish may be eaten with rice or roti or as a starter.

The Assamese have been preparing this for ages and it remains very popular with people eager to uphold tradition. This Assamese food preparation is a delicacy. it’s a confluence of flavors and textures with a hint of the exotic.

5. Polu Or Leta – For All The Spice Lovers

Which fabric is Assam best known for? Silk, right? But why talk of fabric in a food blog? This might be a nose scruncher for some, but stir-fried silkworms are a delicacy favoured by many Assamese. After the silk is taken out from the cocoon, the pupa is boiled in water and then stir-fried. Essentially a spicy tribal recipe, it has a crunchy outside and a soft gooey center. It is a must-try for all the not-so-faint-hearted who have an itch for the untried and taboo.

6. Duck Meat Curry – A Popular Assamese Delicacy

Duck meat curry is yet another unique food of Assam owing to duck being a very popular meat in the state. It is mostly reserved for special occasions and uses a range of whole spices that add flavour. It is usually cooked with Ash Gourd but variations include cooking it with sesame, lentil, pumpkin, and lots more. If you’re a fan of duck meat, you have to try this out. 

7. Pani Hamuk – Exotic And Delicious!

Pani hamuk translates to water snails and tastes best when it is sourced from clean, flowing rivers. It’s a bit of a challenge to consume pani hamuk because you need to suck the meat out of the shell, but it’s worth the effort! This exotic dish is sure to leave you wanting more. Pani hamuk is cooked with pumpkin and potatoes. In Nagaland, the same dish is prepared with pork and fermented beans. 

8. Ou Khatta – Will Delight Your Tastebuds

This delicious sweet and sour chutney is made with elephant apple (ou) and jaggery. The ou is boiled and then gently mashed. After this, it is sautéed with mustard seeds in oil. Jaggery is added at the end.

9. Baanhgajor Lagot Kukura – Chicken With Bamboo Shoot

Cooked with chicken meat, bamboo shoots, and lentils, this delicious food of Assam is an absolute treat. While the taste of bamboo shoots might not suit all palettes, it leaves behind a unique taste that compliments meat dishes exceptionally well.

10. Doi-Chira – A Breakfast Staple

Mostly eaten during Bihu, Doi-Chira is also consumed for breakfast. It is essentially a dish that contains flattened rice mixed with curd, cream, and jaggery, making it a favourite among locals. It is a traditional Assamese dish that you must try at least once. 

Assamese Cuisine Is A Unique Blend Of A Variety Of Cooking Techniques

Assamese cuisine works with different tried and tested ingredients and cooking techniques. The hills prefer fermentation and drying as fresh produce is not always available whereas the plains have a bounty of fresh vegetables and animal proteins.  A unique characteristic of the food in this region is the combination of vegetables with fish or meat for many of the traditional recipes.

This draws attention to the complexity of flavours and textures the Assamese understand and use to create an intriguing mix of dishes. There are some ingredients that would probably require a braver heart, but the modern food lover would surely appreciate the uniqueness of this cuisine and probably recommend it as a personal favourite.

Also Read: How Many Of These Authentic Indian Breakfast Dishes Have You Tried?

Khar is one of the most famous foods in Assam. It is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables, or even fish or meat.

Pani Hamuk is one of the most popular foods in Guwahati. It translates to water snails and tastes best when it is sourced from clean, flowing rivers.

Some famous sweets in Assam include Bora Chaulor Payas, Komolar Kheer and Narikol Pitha.

The people of Assam eat a variety of food with local ingredients. Assamese food is all about minimizing waste.

A lot of Assamese food is boiled and steamed and mostly uses locally sourced ingredients, making it extremely nutritious and wholesome.

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Savor the Flavors of Assam

Discover the soulful taste of Assam! Explore a symphony of flavors that define Assamese cuisine. Click to embark on a delectable journey!

14 Traditional Assamese Dishes in Assam

Assam, the captivating state in northeastern India , is widely known for its picturesque landscapes and colourful cultural tapestry. Beyond its breathtaking splendour, Assam boasts a culinary background. This is as varied as its miles delectable.

The conventional Assamese dishes, handed down via generations, exhibit a fusion of flavours, indigenous ingredients, and precise cooking techniques. In this blog, we embark on a mouthwatering journey to discover and delight in 10 conventional Assamese dishes that epitomize the gastronomic treasures of Assam.

Table of Contents

Taste the Essence of Assam: 14 Must-Try Traditional Assamese Delicacies

1. doi-chira.

Let us begin our culinary exploration with Doi-Chira, a traditional Assamese breakfast pleasure. This fresh dish capability flattened rice (chira) mixed with yogurt (doi), sparkling culmination, jaggery, and a sprinkle of fragrant spices. Doi-Chira is an excellent blend of textures and flavours, imparting a healthful and energizing beginning to the day.

2. Baanhgajor Lagot Kukura

Baanhgajor Lagot Kukura is a flavoursome Assamese chicken curry prepared with bamboo shoots (barangay), soft fowl pieces, and a medley of fragrant spices. The earthy aroma and tender meat make this dish a true Assamese culinary gem.

3. Ouu Khatta

Ouu Khatta is a tangy and flavorful aspect dish that tantalizes the flavour buds. It combines elephant apple (our) with mustard paste, garlic, and spices, producing a lovely mixture of candy, sour, and highly spiced flavours. Ouu Khatta perfectly complements a traditional Assamese meal.

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4. Pani Hamuk

Pani Hamuk, additionally called fish in banana leaf, is a dish that showcases Assam’s love for seafood. Fresh fish marinated in a blend of spices is wrapped in banana leaves and steamed to perfection. The end result is tender, aromatic fish that melts in your mouth.

5. Duck Meat Curry

Duck Meat Curry is a famous conventional dish in Assam, especially during festive activities. Succulent duck portions are cooked in a rich and fragrant gravy infused with a harmonious blend of spices. The dish highlights the soft meat and imparts flavours with each bite.

6. Polu Or Leta

Polu Or Leta is a completely unique combination of mixed greens (polu) and gentle pieces of fish (leta). This dish exemplifies Assam’s affinity for incorporating a lot of fresh produce into their meals, ensuing in a colourful and flavoursome training.

7. Paro Mangxo

Paro Mangxo is a traditional Assamese red meat curry that showcases the region’s love for beef and formidable flavours. The succulent pieces of red meat are gradual-cooked with a melange of spices, giving the dish its wonderful aroma and rich taste.

Pitika refers to several mashed dishes that are quintessential a part of Assamese cuisine. It entails mashing greens like potatoes, brinjals, or tomatoes and mixing them with mustard oil, onions, green chillies, and other aromatic substances. Pitika provides a burst of flavours and textures to the meal.

9. Masor Tenga

Masor Tenga, a tangy fish curry, is a crucial Assamese dish that embodies the area’s flavours. This delightful curry combines the tanginess of tomatoes, lemon juice’s freshness, and green chillies’ diffused warmth. The fish, frequently Rohu or Catla, absorbs the vibrant flavours, ensuing in a mouthwatering culinary revel.

Lastly, we have Khar, a unique and conventional Assamese dish that exemplifies the region’s culinary diversity. Khar is made using filtering water via the ashes of burnt banana peels, giving it a distinct alkaline taste.

This filtered water, referred to as Charli, is then used for cooking dinner loads of dishes, often incorporating substances like papaya, uncooked banana, or lentils. Khar adds a specific taste and acts as a palate cleanser in Assamese cuisine.

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11. Poita Bhat

Poita Bhat, meaning soaked rice, is a traditional Assamese breakfast dish that can pay homage to the resourcefulness of Assamese families. Leftover cooked rice is soaked in a single day and eaten up the next morning.

This clean, however fresh dish is often cherished with a drizzle of mustard oil, finely chopped onions, green chillies, and a pinch of salt. Poita Bhat gives a cool and comforting beginning to the day, particularly at a few stages in the sizzling summertime months.

12. Koldil Bhaji

Koldil Bhaji, called Banana Blossom Stir-Fry, is a satisfying vegetarian dish showcasing Assamese cuisine’ versatility. The smooth inflorescence of the banana tree is finely chopped and sautéed with onions, garlic, and a mixture of fragrant spices. The result is flavorful and healthy guidance highlighting the banana blossom’s herbal flavours.

Pitha, a conventional Assamese candy, is a have-to-attempt for humans with candy teeth. These excellent rice cakes are available in numerous shapes and flavours, each presenting a unique flavour.

From Til Pitha (sesame-stuffed) to Ghila Pitha (coconut-filled) and Sunga Pitha (bamboo tube-cooked), Pitha is a staple within the route of Bihu, the harvest opposition of Assam.

14. Aloo Pitika

Aloo Pitika, a country mashed potato dish, showcases the simplicity and soulfulness of Assamese cuisine. Boiled potatoes are mashed and mixed with onions, mustard oil, and inexperienced chillies, resulting in a comforting and flavoursome dish. Aloo Pitika pairs flawlessly with dal and rice, which include a hint of homeliness to any meal.

Through these ten conventional Assamese dishes, we’ve got taken a flavorful voyage into the coronary heart of Assam’s culinary history. Each dish displays the region’s flavours, indigenous ingredients, and cultural traditions. From the fresh Doi-Chira to the tangy Masor Tenga and the distinct Khar, Assamese cuisine offers a numerous and exquisite gastronomic experience. Whether enjoyed in Assam or recreated in your own kitchen, these dishes invite you to savour the real tastes of Assam while celebrating its rich cultural tapestry and love for meals.

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Ethnic Fermented Foods and Beverages of Assam

• First Online: 03 March 2020

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• Madhumita Barooah 2 ,
• Sudipta Sankar Bora 3 &
• Gunajit Goswami 3  

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The human migration waves from varied places over long intervals constitute the ancestors of the present-day ethnic communities of Assam in Northeast India. During the course of assimilation, people of this region developed the art of fermenting various perishable, inedible raw agricultural commodities into palatable, preserved and organoleptically superior foods and beverages. Locally available biological resources such as cereals, legumes, bamboo shoots, milk and vegetables are commonly fermented by most of these communities. Ethnic fermented foods such as kharoli , kahudi , panitenga , khorisa , sukoti , namsing , etc. and rice-based alcoholic beverages like xaj and sai-mod are unique to Assam and carry the signatures of rich culture and traditions. Abundance of functionally important indigenous microflora such as Amylomyces rouxii , Rhizopus sp., Lactobacillus plantarum , Lactobacillus brevis , Saccharomyces cerevisiae , Meyerozyma guilliermondii , etc. bears the testimony of people’s knowledge in customary microbiology. Preparation of most of the fermented products is a women-associated activity that has remained mostly home-based linking with and local market.

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Acknowledgement

The authors kindly acknowledge the Head of the Department of Agricultural Biotechnology and Director, DBT-NECAB Centre, Jorhat, Assam Agricultural University for their support and encouragement of the research.

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Barooah, M., Bora, S.S., Goswami, G. (2020). Ethnic Fermented Foods and Beverages of Assam. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_3

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Cuisines of Assam

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)

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.

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.

Greens of Assam

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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10 traditional dishes of Assam that you must try once in your lifetime

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10 traditional dishes of Assam that you must try once in your lif...

Timesofindia.com | last updated on - mar 4, 2022, 13:21 ist share fbshare twshare pinshare comments ( 0 ), 01 /11 traditional assamese cuisine you must try.

If there is one cuisine in India about which many people don't know, it is Assamese cuisine. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavouring and influences. If you’re a foodie who loves to travel then Assam food would be something you must definitely tick off your bucket list. Here are some of the traditional Assamese foods that you must try once in a lifetime. (Image courtesy: Instagram/@gagas_cooking)

Also Read: Assamese dishes no foodie should ever miss

02 /11 Paror Mangxo (Pigeon Meat Curry)

A delight for non-vegetarians, it might sound cruel but pigeon meat is incredible in taste and is a delicacy in Assam. Pigeon meat usually makes your body warm and is perfect to eat in winter. It tastes best when eaten with koldil (banana flower) which is a common side dish in the food of Assam. This is a wonderful Assamese dish that combines the delicious texture of the banana flower with Pigeon meat. Banana flowers are the buds of the banana plant, which are soaked and shredded for use in curries. (Image courtesy: Instagram/@frommykitchen24)

Also Read: Have you tried these mouthwatering dishes from Manipur?

03 /11 Masor Tenga (Sour Fish)

The word “Tenga” in Assamese means sour. The favourite souring ingredients are tomatoes, dried mangosteen, lemon, raw mango, and elephant apple. The Masor Tenga is a lightly spiced, tangy fish curry best enjoyed with rice during lunch or dinner. Consumed during summertime, this dish is believed to enhance digestion after a heavy meal. Different temperings like fenugreek, 5 spice mix (panch phoran) or mustard seeds impart uniquely different flavours to the basic dish and give a refreshing variety to the demanding food lover. (Image courtesy: Instagram/@fennelcuratedeats)

Also Read: 9 lesser-known dishes of Arunachal Pradesh that reflect the beauty of regional gastronomy

04 /11 Pitika

This is basically a form of charred or boiled vegetable or fish mixed with green chilli, onion, chopped ginger, mustard oil, and coriander leaves. A variety of ingredients like potato, eggplant, pumpkin, red lentils, and even fish can be prepared into a Pitika. This dish retains the original flavour of the basic ingredient combined with the pungency of raw mustard oil and aromatics. Easily prepared and served with rice, this Assamese dish is wholesome and tasty comfort food for the novice as well as the jaded home cook. (Image courtesy: Instagram/@toppings_of_love)

Also Read: Unexplored Bihari foods that deserve more appreciation

05 /11 Haah Joha Kumura (Duck and White Gourd Curry)

Locally called 'haa', duck is one of the most popular meats consumed by Assamese folks. The white gourd is the choice ingredient because its natural aroma complements the duck. This dish is usually heavily spiced, but delicious nonetheless. This is a must-have. This is definitely one of the highly celebrated iconic traditional Assamese dishes. No Assamese feast is complete without this exotic dish. Duck meat is generally enjoyed in the winter months. Cooked with a special type of ash gourd called 'joha kumura' which smells like Joha rice (Aromatic Rice) when cooked. Only traditional spices like ginger, garlic, green chillies and black pepper are used to cook it. This particular dish is always a part of Uruka feast, a celebratory feast one day before Magh Bihu. (Image courtesy: Instagram/@geeta_4u)

06 /11 Dhekia Xaak (Fiddlehead Fern Vegetable)

It's a vegetable, which is commonly eaten in the hilly regions of India. Dhekia Xaak (pronounced as haak) is a sign of spring's arrival. The Assamese folks love their dhekia, they like to cook it with tomatoes, dried shrimps, dried mangosteen or just a simple stir fry! (Image courtesy: Instagram/@assamesecuisine)

07 /11 Kolphool with Duck/Chicken/Fish

A personal favourite, banana flower or banana heart is healthy food. Loaded with nutritional goodness, a banana flower is also one of the superfoods. In Assam, it is eaten mostly with finely chopped duck, chicken meat or fish. Banana flower is full of fibres, antioxidants, light on the stomach and is delicious! (Image courtesy: Instagram/@a_meal_experiment_)

08 /11 Doi Chira (Beaten Rice with Curd and Jaggery)

The famed Doi Chira is one of the popular breakfast dishes, served traditionally in bell metal utensils, known as Baan Bati. In Assamese, we call it Jolpan. It means a mini-meal mostly served in the morning as breakfast. There are a variety of Jolpan versions. Generally, “Bora Saul” (sticky rice), kumol saul (a special type of curated rice which needs no cooking), Chira (beaten rice) are used. A Jolpan platter is accompanied by various 'pitha' or rice cakes too, especially during Bihu. The traditional Jolpan is quite filling and energetic as well. Don’t be surprised if you are offered Doi Chira and Pitha in the Assamese household during Bihu as it is part of their tradition. (Image courtesy: Instagram/@foodies_corner15)

09 /11 Khulasaporir Pitha with Laal Saah (Rice Pancake with Red Tea)

Another must-have dish is a common dish 'khulasaporir Pitha' served with Jaggery or 'gur'. It is a traditional snack and can be served at breakfast and also with evening tea. This is prepared with a thin batter of rice flour. Some also make a savoury v

10 /11 Lai Xaak Gahori (Pork with Mustard Greens)

This particular dish is a kind of emotion for Assamese pork lovers. Pork is cooked with “Lai Xaak “, the crunchy mustard greens. It is an oil-free dish, the pork chunks are either boiled with the greens with ginger, garlic and chillies or stir-fried. Adding Bhoot Jolokia or King Chilly takes the dish to another level. With a plate of white rice, it tastes heavenly. (Image courtesy: Instagram/@ricetalesguwahati)

11 /11 Patot Diya Maas (Steamed Fish Wrapped in Banana Leaf)

This is a popular dish among non-vegetarians. If you are a fish lover, this is highly recommended. The tiny fresh river fishes are used to prepare this dish. The cleaned fishes are mixed with aromatic herbs like coriander, cilantro /sawtooth coriander, chopped onions, chillies, salt and mustard oil. They are wrapped in banana leaves or aromatic turmeric leaves and steamed. After steaming, add a few drops of aromatic lemon to it and Voila, taste it now!! (Image courtesy: Instagram/@theportraitofakitchen)

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• 15 Best Assam Food Options For The Foodies Traveling To North East!

22 Oct 2021

If you’re a foodie who loves to travel then Assam food would be something you must definitely tick off your bucket list. The Assam cuisine has a distinct flavour that is marked by Bengali influence and consists of a delicate taste that would make anyone go gaga thanks to the choicest herbs and fresh fruits and vegetables that are used in the dishes. So if you’re traveling to Assam or just wanna try it at an authentic Assamese restaurant, these are the best dishes to go for.

Famous Food Of Assam

Image Source

When it comes to main food of Assam , Khaar is a non vegetarian dish that comes on top. This meat delicacy is made from the main ingredient khaar on which it is named and also has raw papaya, pulses, and taro. The preparation also involves filtering all of the above through dried banana leaves for its distinct signature flavour. This curry delicacy is usually accompanied by rice and is often part of the lunch.

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2. Masor Tenga

This tangy curry is one of the most popular food in Assam . The fish is slow cooked with a broth made from outenga, tomatoes, and lemon and offers an extremely tangy refreshing flavour once done. This is one dish every Assamese definitely loves and you can make that out from their enthusiasm when you ask about it from them.

Suggested Read: 18 Top Things To Do In Assam That Guarantee The Best Northeastern Holiday

3. Duck Meat Curry

Another one of Assam’s special food items, duck meat is a dish generally reserved for special occasions. If cooked properly, the dish can blow you away thanks to the use of whole spices. It is generally cooked with Ash Gourd but one can also cook it sesame, pumpkin, lentil and more.

Suggested Read: Ketan’s Trip To Assam And Meghalaya: An Adventurous Escapade Into An Untouched Paradise

4. Xaak Aru Bhaji

Image Courtesy: Wandertrails

Usually a side dish, it is made from vegetables and herbs and seasoned with garlic, ginger, and occasionally with lemon. This is an everyday sort of dish that is part of lunch and dinner when it comes to Assam food.

Must Read: Why Planning An Assam Family Tour Turned Out To Be The Best Decision For All Of Us!

5. Oou Khatta

This is a sweet and sour chutney that is made from elephant apple (Ou) and jaggery. It is a must try food item that perfectly compliments your meal.

Suggested Read: 33 Tourist Places In Assam: Unveiling The Hidden Charm Of The North-East!

6. Aloo Pitika

This is the Assamese version of mashed potatoes and is an excellent side dish for lunch and dinner. The mashed potatoes, which are cooked in mustard oil, onion, salt, and coriander is one of the most simple dishes to cook and yet one of the most enjoyable.

7. Paro Manxho

Image Source: Crazy Masala Food

Another one of popular Assam food items, this dish is essentially pigeon meat and a delicacy of the region. It is best complemented by Koldil or banana flowers which adds to its unique taste. In general, pigeon meat is said to keep the body warm in winters and is thus cooked on special occasions and seasons.

Suggested Read: Best Places To See On A Holiday In Northeast

8. Baanhgajor Lagot Kukura

One of the most popular dishes in Assam food cuisine, this is essentially chicken cooked with bamboo shoots and lentil. Try this if you want to experience the unique flavour of bamboo shoots which is mostly uncommon in other dishes.

9. Silkworm

Image Source: Tastes Of North East India

Yes the Assamese eat silkworm and as creepy as it sounds and looks, it is one of the most delicious dishes of Assam food. The larvae is stir fried with spices and tastes crunchy on the outside and liquid like on the inside. This is essentially a tribal dish that one should definitely not miss out on.

Best Sweet Dishes Of Assam

This is one of the most famous sweet dishes of Assam food cuisine and can be sweet and savoury depending on its ingredients. Although a bit tricky to make, it can be home cooked and served at breakfast or evening tea.

Suggested Read: Ola Begins Its Water Taxi Service From Guwahati Airport To The Main City

11. Gooror Payas

A sweet dish that tastes similar to rabdi, this one is made from rice, milk, jaggery, dates, cashew, and bay leaves. The addition of dates in this dish gives it a distinct flavour.

12. Narikol Pitha

Image Source: Veg Indian Recipes

Another sweet dish that is made from roasted coconut, flour, and sugar, this one is pretty easy to make and an excellent dish to serve after you’re done with your main course.

13. Narikolor Laru

In simple terms this is a coconut laddu that has the best of both worlds, coconut and sugar. And yes, having one is simply not enough.

Suggested Read: Kaziranga National Park, Assam – Off To The World’s Largest Home Of Rhinos

14. Komolar Kheer

This is your usual kheer made from rice but with a tangy orange twist. The addition of orange pulp adds a refreshing flavour to the sweet dish and one can also use the pulp to garnish the dish.

15. Rice Payas

Joha rice is used in making this sweet dish that is loaded with ghee, dry fruits, and milk. Cooked on a low flame, one can also add cardamom and saffron for garnishing it. Overall, this is a must try dish for all those with a sweet tooth.

Further Read: Beautiful Hill Stations In Assam To Rejuvenate Your Senses

Now that you know all about the must try dishes when it comes to Assam food, we know you’re craving for a taste of these delicacies. So if you’re planning a trip to Northeast, don’t worry. Simply book a Assam package from TravelTriangle and let us do the planning for you.

Disclaimer: TravelTriangle claims no credit for images featured on our blog site unless otherwise noted. All visual content is copyrighted to its respectful owners. We try to link back to original sources whenever possible. If you own the rights to any of the images, and do not wish them to appear on TravelTriangle, please contact us and they will be promptly removed. We believe in providing proper attribution to the original author, artist or photographer.

Please Note: Any information published by TravelTriangle in any form of content is not intended to be a substitute for any kind of medical advice, and one must not take any action before consulting a professional medical expert of their own choice.

Frequently Asked Questions About Assam Food

What is the famous food of Assam?

Assamese Khar is one of the top dishes of Assam prepared from raw papayas and chillies.One should really try this among other local Assamese dishes.

What can I buy in Guwahati?

If you are planning to go shopping in Guwahati, then the first item in your shopping bag should be the famous Assam tea and the pickles. Other than food items, one can also buy handicrafts here.

What is the famous food of Guwahati?

Momos and Thukpa are quite popular food items that one can find in almost all the restaurants in Guwahati.

Where can I buy Assam tea?

One can buy Assam Tea anywhere in the markets of Assamese cities like Guwahati. Nowadays Assam tea is available in other cities of India too due to the high demand.

What is the famous sweet of Assam?

Pitha is one of the most popular sweet dishes of Assam. The best part of this is that one can prepare it as either sweet or savory.

What do Assam people eat?

Rice is the staple food item consumed in Assam.

What is famous in Assam?

The aromatic Assam tea and the tea plantations are one of the most famous things in Assam. Take a tour of the tea plantations here and buy Assam tea on a trip to this state.

Which is the most beautiful place in Assam?

Assam is a beautiful state covered in tea plantations, and lush jungles. One of the most beautiful places to visit in Assam is the famous Kaziranga National Park. Other tourist attractions here are Manas National Park, Kamakhya Temple, Majuli Island, Hoollongapar Gibbon Wildlife Sanctuary, Kakochang Waterfalls, Tocklai Tea Research Centre, Nameri National Park, Padam Pukhuri, Haflong Lake, Haflong Hill, and Panimur Falls.

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• 13 Traditional Food Items Of Assam You Need To Try On Your Next Vacation

13 Traditional Food Items of Assam You Need to Try on Your Next Vacation

Assam is a state known for its natural beauty, exotic fauna, and tribal heritage. Every person who loves tea in its authentic form would know how dedicated Assamese tea gardeners are to its preparation. Besides this, the general allure of the silk bazaars, historical sites, and wildlife sanctuaries are reasons to make it your next vacation destination. While there are several places to visit in North East , Assam is one state that sets itself apart from the rest. Home to the breathtaking Nilgiri Hills and the mighty Brahmaputra River, this state is truly special. That’s not all! The food of Assam will further make your vacation splendid. From vegetarian delights to hardcore non-vegetarian fare, the traditional foods of Assam are a must-try. Here are 13 Assamese food items that you should devour on your next vacation:

One of the most unique Assamese dishes that the locals love to devour on a regular basis is Khar. It is basically a dark liquid with an astringent aroma that is made from sundried Bhim Kol or feather-back banana peels. This famous food of Assam is best enjoyed with raw papaya, lentils, different types of gourds, and spices. Every tribal family has its own version of Khar that is mouth-wateringly delicious. Make sure to try this food item at a traditional street-side joint in Assam on your next vacation!

2. Masor Tenga

If you are a true blood pescatarian, then trying out some piping hot Masor Tenga should be on your bucket list! The people of Assam love fish, especially rohu and catla. This is one dish that celebrates the taste of these fish in their purest form. A curry made with ridge gourd, rohu/catla, tomatoes, potatoes, and kokum, Masor Tenga will make your palette dance with joy! It is one of the main foods served in an Assamese thali, so order one up as soon as you reach the land of “Blue Hills and Red River”.

Literally meaning “mashed”, Pitika is one of the most beloved food items in Assamese cuisine. This is because of the pure comfort it gives you in every bite. Prepared using a variety of vegetables like potatoes, eggplant, pumpkin, etc., it is flavoured with fresh coriander, green chillies, onion, and mustard oil. Some folks may even call it the northeastern equivalent to Chokha eaten in Bihar and Jharkhand! It is among the most famous dishes of Assam, so you will get to try it even in the remotest locations.

4. Paror Mangxo

Paroro Mangxo is a curry made with pigeon meat. It might sound too exotic for your liking but if you are a true foodie, then eating unique dishes is in your blood! Ideally, this pigeon meat is cooked with banana flowers and peppercorns. It is believed that the heat in this traditional food item of Assam provides a lot of warmth in the cold winter months. You need to remember that the cuisine of Assam is very distinct, so getting a little adventurous should be your prerogative.

5. Haah Joha Kumura

In Assamese, Haah or Haa means duck which is highly popular among the local population. Haah Joha Kumura is part of every feast being organized in Assam. Be it a housewarming party or a wedding, this duck-based curry is a staple. Since it is a heavily spiced dish with duck meat, ash gourd, and a variety of other ingredients, you should have it with some Joha rice. All in all, this famously loved food of Assam should be tried out at least once!

6. Ou Khatta

Another unique Assamese dish that will make your world go round is Ou Khatta. Simply speaking, it is a sweet-and-sour chutney, made from elephant apple and jaggery. Even though it sounds like a fairly simple dish, the flavour of this dish is lip-smackingly amazing! In Assam, it is one of the main food items served along with curries and rice. You can try out Ou Khatta in any local food joint and fall in love with the cuisine of Assam even more!

7. Pani Hamuk

Assam is a state that loves to experiment with its food choices and how! To make their case stronger, here is another exotic dish that you should try on your next trip. Pani Hamuk is a tribal dish made of water snails, pumpkin, and potatoes. That’s right! It may sound a little risque but it is genuinely of the most awe-inspiring that you can enjoy on a North east tour packages .

8. Baanhgajor Lagot Kukura

A refreshing chicken-and-bamboo preparation, Baanhgajor Lagot Kukura is light, easy to digest, and pretty darn delicious! You can get lured just by the aroma of bamboo shoots at an eatery serving this dish because it is very distinct and sharp. Just like you enjoy a plateful of chicken and rice, this is just an Assamese version of the same! If you are lucky enough to be invited for a home-cooked meal by an Assamese family, expect bowls of Baanhgajor Lagot Kukura and many others circulating around you.

9. Doi Chira

One of the most famous Assamese New Year festivities or Bihu food items served is Doi Chira. As part of the many mini-meals or Jolpan eaten at breakfast during the winter months, Doi Chira is the epitome of comfort food in this state. Prepared with beaten rice (poha), yoghurt, cream, and jaggery, this is one sweet dish you need to gorge on. Even if you aren’t able to experience Bihu celebrations, a kind tribal aunty would definitely satiate your sweet tooth with some homemade Doi Chira!

10. Khulasaporir Pitha

When it comes to breakfast items, the Assamese people make no compromises whatsoever. Khulasaporir Pitha is yet another morning meal consisting of a rice pancake that is typically served with some red tea. For relatability, you can call it an Assamese counterpart of Appam prepared in the south. The red tea, however, is simply beyond comparison. So, you need to sip on it to know its flavorful taste. The best way to devour this meal is at a hole-in-the-wall food joint in Assam on a chilly morning. Sounds dreamy, doesn’t it?

11. Lai Xaak Gahori

Pork, mustard greens, Bhut Jolokia - three ingredients that can an Assamese weak in the knees! Such is the power of Lai Xaak Gahori. A local dish packed with so many flavours that your tummy will thank you for taking a vacation in Assam! What’s more? It is a completely oil-free dish, so you cannot complain about putting on any weight. Assamese are maestros in preparing pork-based dishes; you can enjoy spoons full of this dish with some rice or bhaat without any worries.

12. Patot Diya Maas

If the sound of tiny river fish marinated in a bunch of spices, wrapped in banana leaves and then steamed makes your mouth water like Niagara Falls, then Patot Diya Maas is the dish for you! This food item has a special place in the hearts and tummies of the localities. Prepared with freshwater fish, coriander, chillies, mustard oil, and chopped onions, Patot Diya Maas is best enjoyed on its own or with some steamed rice.

13. Gooror Payas

Payas happens to be among the most famous sweets in Assam because it is simple, pure, and yummy! Every bite of this sweet dish will make you appreciate your life, this universe, and everything beyond it. Gooror Payas is prepared with Joha rice, milk, jaggery, dates, cashew, and bay leaves. If you are a Rabdi person, then your love affair with Gooror Payas is going to happen. Do not resist it! Fall in love with this sweet dish and always go back for more.

If you are planning to curb your cravings for some authentic Assamese food, think again. A well-planned trip to this beautiful state will be perfect for satiating your soul with some delicious food!

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India the Destiny

The Beauty of India

Assam Food The Ultimate Food of India

Assam food habits:.

Assam is a northeastern state, and the climate and the people’s way of life are quite different from the rest of India. However, the food in Assam is delicious, unique and very similar to the neighbouring northeastern states. Here people are interested in eating the food roasted more. The households commonly used Mustard oil in every dish of its availability in an extensive range in the state. The chefs used a little more spices to bring the taste very delicious. Here the people seem very strong and actively work even the hard times due to the Assam Food. Probably the cuisines in Assam made apt the people to the atmosphere.

Food in Assam:

Assam food habits are primarily non-vegetarian; rice with fish curry is the main food item for the Assamese. They used bamboo shoots, jackfruits, olives and bananas used during their taking food. Another interesting dish is Bamboo shoots chutney and pickles; this is the Best food in Assam. According to resist the weather conditions, the people here are very fond of eating Bamboo shoots-based dishes. Interestingly, fermented food is preferred in the state.

Mainly, the Assamese are traditionally non-vegetarians. They prepare non-vegetarian dishes such as chicken, meat, beef, and pork. The traditional local dishes are Sour fish curry ( Master Jhol ), duck meat and Mati Mahor Dali. The essential other delicious dish is ‘Eri Polu’. This dish is a unique and exotic non-vegetarian food of Assam and is made with the total pupa of the eri silkworm. Papayas are also another part of making ‘Khar Anja’ cuisine. Vegetarians use this food as their regularThis is one of the leading vegetarian foods in Assam. Aloo Pitika is another delicious dish made with potato with onion, chillies, salt, and mustard oil: Pithas, one type of rice cake, is another delightful dish for Assamese.

Also Read: Delicious Dishes of Jharkhand Food

Simple Assam Food:

Rice is the Assamese’s staple food, and their food is not spicy. They eat rice with lentils or with fish curry or with meat curry. The vegetable dishes are ‘xaak’ and bhaji’. The cuisines mix with ginger, cinnamon, onions, and garlic, and sometimes add lemon to the words. ‘Khar’ is one type of dish seasoned with alkali. ‘Khar’ is an essential dish to know, how a woman is skilful in making the dishes. During the festivals, every household prepares sweets. On special occasions, the Assamese prepare a variety of Assam food items. The special plate is ‘Pitha’, a paper-thin pancake stuffed with sesame seed or coconut paste.

Here is a variety of Dishes:

This dish mixes non-vegetarian ingredients, raw papaya, taro, and pulses. It is a very delicious curry, prefer to eat it with rice during lunch. At first, the pieces of non-vegetarian and other vegetarian combinations boiled for some time. Later filtered through banana leaves, this made a refreshing flavour to the dish.

Duck meat curry famous Assam Food

Duck meat is used widely in Assam, and the Assam people cook this meat on special occasions. The beef is cooked with Ash Gourd, which gives an extra taste. One person used the spices in different methods. The duck meat can be cooked in a pumpkin, sesame, and lentil to bring exceptional taste. The people follow other ways in other regions to make Assam Food.

Maasor Tenga (tangy fish curry)

This is a fish curry; at first, it tastes sour but becomes very delicious later. While preparing the dish, cook slowly; add tomato, outings and lemon. Some flavours add to enrich the taste of the word.

Aloo Pitika

a simple dish made with potatoes, onion, coriander, and salt. First, the potatoes are mashed with mustard oil, coriander, and onion and finally, sprinkle salt on the mashed potatoes. Eating also Ritika with rice and dal makes a good taste. Every middle-class family prefers to make this dish every day.

Xaak aru bhaji (herbs and vegetables)

This dish is generally eaten on the side of lunch or dinner. Assam Food is a combination of vegetables and herbs. Seasonal herbs are used to make this dish. Commonly, ginger, garlic and onions are used to prepare Xaak aru Bhaji. This is a very stapled food of Assam, and the people eat this food regularly.

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Traditional Food Of Assam

Table of Contents

Traditional Food Of Assam: Think of Assam , and all you can visualize is the lush and picturesque state in northeastern India. Assam, the tea country, is not just known for its scenic beauty but also its delectable traditional food. Assamese cuisine is a celebration of flavors and simplicity. In this blog, we’ll take you on a culinary journey to explore the traditional food of Assam, highlight the most famous dishes, and introduce you to ten must-try Assamese dishes that will tantalize your taste buds.

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What is the Traditional Food of Assam?

Assamese traditional food reflects the state’s diverse culture and abundant natural resources. It emphasizes the use of rice, fish, and leafy greens, which are readily available in the region. Assamese cuisine is characterized by its use of minimal spices and a strong focus on natural flavors. It’s known for its wholesome and nutritious nature.

Most Famous Food of Assam

The most famous and cherished food item from Assam is undoubtedly Assam Tea. Assam, known worldwide for its tea production, celebrates Assam Tea for its robust flavor, briskness, and distinct aroma. Tea enthusiasts favor it for its deep reddish-brown color.

Assam’s tea gardens, nestled amidst the lush green landscapes of the state, produce some of the finest black teas globally. The tea leaves are plucked, processed, and brewed to perfection, resulting in a beverage that’s known for its bold and malty flavor.

Assam Tea is enjoyed not only within India but is also exported to various parts of the world. It’s a staple in many households and a significant contributor to Assam’s economy. When visiting Assam, sipping a cup of authentic Assam Tea is a must-do activity, allowing you to savor the true essence of the region’s rich tea culture of Assam .

Assam Map – State, Districts Information and Facts

10 Traditional Dishes Of Assamese Food To Try

Assamese cuisine is a treasure trove of traditional dishes that celebrate the state’s rich cultural heritage and natural resources. Here are ten traditional Assamese dishes that you must try to truly experience the flavors of Assam:

• A tangy and spicy noodle soup made with tamarind, fish, and aromatic spices, Assam Laksa offers a delightful blend of flavors.
• This sour fish curry is a staple in Assamese households. It’s prepared with tomatoes and lemon, providing a unique and refreshing tanginess.
• Assam expresses its love for bamboo in this curry by cooking fermented bamboo shoots with local spices, creating a distinctive and flavorful dish.
• Assam’s bountiful rivers make it a paradise for fish lovers. The Assam Fish Curry features fish cooked in a subtle blend of spices and herbs, highlighting the natural taste of the fish.
• A comfort food of mashed potatoes mixed with mustard oil, green chilies, and onions, Aloo Pitika is a simple yet satisfying side dish.
• Colocasia leaves (xingor) and potatoes (aloo) are combined in a mustard-based sauce, creating a flavorful and nutritious curry.
• For those who enjoy spicy fare, this pickle made from the Bhut Jolokia, one of the world’s hottest chili peppers, promises a fiery kick.
• A unique sweet and sour fish curry prepared with tomatoes and jaggery, Bilahi Maas is known for its balance of flavors.
• Fermented rice soaked in water and typically eaten with mustard oil and green chilies, Poita Bhat is a traditional Assamese breakfast dish.
• A flavorful shrimp mash made with spices, herbs, and mustard oil, Chingri Bhorta is a delectable dish for seafood enthusiasts.

13 Popular Traditional Food Items of Assam

Assam’s traditional cuisine is a reflection of its rich cultural diversity and abundant natural resources. Here are 13 traditional food items from Assam that highlight the region’s culinary heritage:

• Assam is renowned for its robust black tea, known for its bold flavor and distinct aroma. It’s a staple beverage in Assam and enjoyed worldwide.
• A sour and spicy noodle soup made with tamarind, fish, and various spices, Assam Laksa is a flavorful delight.
• A tangy and sour fish curry prepared with tomatoes and lemon, offering a refreshing taste.
• This curry features fermented bamboo shoots cooked with indigenous spices, showcasing the use of bamboo in Assamese cuisine.
• Fish is a staple in Assam, and this curry highlights the use of local spices to enhance the natural flavor of the fish.
• A comforting dish of mashed potatoes mixed with mustard oil, green chilies, and onions.
• Colocasia leaves (xingor) and potatoes (aloo) are cooked in a mustard-based sauce, creating a flavorful vegetarian dish.
• Made from the Bhut Jolokia chili pepper, one of the world’s spiciest, this pickle is not for the faint of heart.
• A sweet and sour fish curry prepared with tomatoes and jaggery, striking a unique balance of flavors.
• Fermented rice soaked in water, often eaten with mustard oil and green chilies, making it a traditional Assamese breakfast.
• A flavorful shrimp mash made with spices, herbs, and mustard oil, offering a delectable seafood dish.
• An alkaline dish made with raw papaya, pulses, and water filtered through the ashes of sun-dried peels of sunflower seeds.
• A traditional Assamese chutney made from raw papaya, mustard oil, and roasted pulses.

Assamese traditional food is a testament to the state’s rich culinary heritage and cultural diversity. With its emphasis on natural flavors and simplicity, Assam’s cuisine offers a unique and delightful dining experience. Whether you’re savoring the tangy Assam Laksa or relishing the fiery Bhut Jolokia Pickle, Assamese dishes are sure to leave a lasting impression on your taste buds. Don’t miss the opportunity to explore the rich flavors of Assam’s traditional food when you visit this beautiful state.

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Foods of Assam - 8 Traditional cuisine that you must try when you visit Assam

Assam’s food its delicious, cultural, and traditional and famous for Veg and nonveg dishes. Rice and fish curry are conmen food of Assam, you can say this is the daily food of Assam they are using Mustard oil in almost every dish, and it's available on a very large scale in Assam. They generally used bamboo shoots, olives, jackfruits, and bananas while making a dish.

They loved to cook the food in earthenware make the food alive a long time, and they are adding lentils, vegetables, meat, and some sweet dishes. They are preferring non-spicy foods they are adding Spices generally like cumin, coriander, mustard, ginger, garlic, fenugreek, panch foran, cardamom, and few more ingredients. And believe me, all spice found in Assam which they are using while making foods.

The Assamese are Non-veg lover and they are eating dishes which is prepared by chicken, meat, beef, and pork. One more thing famous in Assam is Rice paste they are using this to made sweets and others adding this to lots of dishes to improve the taste. The traditional foods they cooked only on festivals season

Please find below a few famous foods of Assam

Khaar – is one of the famous and Unique food in Assam

Duck meat curry  - also playing an important role in Assamese food delicacy

Maasor Tenga -  tangy fish curry this is delicious assumes dish

Aloo Pitika – is also known for the Comfort food of Assam!

Xaak aru bhaji - this is one of the famous veg dishes in Assam

Paro Manxho pigeon meat – this is well known non-veg dish in Assam

Silkworm – unique dish of Assam

Pitha – This is a delicious and sweet dish of Assam

Khaar is one of the famous and Unique food in Assam, it’s an Assamese meat delicacy it's prepared by raw papaya, pulses, taro and also with a main non-vegetarian ingredient and filtered through dried banana leaves which gives it a special and a perfect refreshing flavour and taste this cuisine with rice and feel the wonderful taste of this amazing food. This food is helpful for our body.

2. Duck Meat Curry

Duck meat curry also playing an important role in Assamese food delicacy! This is a special dish if you coked properly then the taste of this food is beyond your expectation. This food prepared on a few important occasions by Ash Gourd lauki and duck meat with whole spices gives it a unique flavour. It can be cooked lentil, sesame, pumpkin, and a lot more as per your choice and feel the amazing taste of this wonderful dish.  this food is rich in protein and iron, as well as other nutrients.

3. Maasor Tenga tangy fish curry

Maasor Tenga tangy fish curry this is delicious assumes dish and refreshing your self. The Maasor Tenga tangy fish curry is cooked slowly in a rich, tangy broth made with tomato, outenga elephant ear, and lemon. When you have a bite of this dish you cant imagine the taste of the dish and it melts in the mouth. This is one of the traditional dish of Assam and cooked in every home of Assam.

4. Aloo Pitika

Aloo Pitika – is also known for the Comfort food of Assam! Aloo Pitka is a famous dish and it's loved by all Assam, this is the traditional food of Assam and It is essentially mashed potatoes with mustard oil, onion, coriander, and salt. People eating this along with Rice and Dal.

5. Xaak Aru Bhaji

Xaak aru bhaji- this is one of the famous veg dishes in Assam this is a side dish and increasing the taste of your lunch and dinner it's prepared by herbs and vegetables, and adding seasoned with ginger, garlic, cinnamon, onions and sometimes lemon. This is cowman dish of Assam and Assam’s people eating this dish in a regular basis

6. Paro Manxho pigeon meat

Paro Manxho pigeon meat – this is a well known non-veg dish in Assam. It’s made by pigeon meat and loved by Assamese, the best time to eat in winters it takes our body warm, one more important things added in the dish is koldil banana flower this is also a common food of Assam.

7. Silkworm

Silkworm – unique dish of Assam, moreover this is a unique dish of Assam with unforgeable taste. Its prepared by the larva is stir-fried with major spices of Assam. The taste of this dish is crunchy on the outside and liquid-like on the inside, it may not like by everyone but yes it has a separate class of people.

Pitha – This is a delicious and sweet dish of Assam basically these snacks and people having this with tea. It's prepared by in different ways and technical like sweet or savory, steamed, or fried. Pitha is one of the most technical foods of Assam and takes time to make this dish perfectly.

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Traditional Foodhabit of Bodos

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IJAR Indexing

Food habit of human being depends on food commodities available in the area. Food commodities encourage Cuisine, preservation, presentation and traditional knowledge on that. Cultural discourses of a particular community relates on the food habit they practices in the area. It has sole relation with religion and custom of a community. Bodo food habit is peculiar to other community having different type of traditional knowledge. The paper tries to approach the traditional technological knowledge in regards of food preparation and preservation of the particular community the Bodos.Food habit of a community depends on ecology. It also has to depend on availability of food products, soil conditions, and tradition of beliefs, practices, social structure, and religious bindings. Besides, it relates with the community knowledge, how the foods are prepared, preserved, and discoursed in the context. The preparation, presentation and preservation knowledge are scattered in man and women folk in societies. Tradition of fishing, hunting, collection of food grains, leaves, roots, flowers, stems, buds, insects etc. have peculiar knowledge system. Bodo is a tribe from sub group of Mongoloid or the Kiratas, otherwise known as the Indo Mongoloids or Indo Tibetans. The vast tract of land inhabited by the Bodo people in the Terrain and build up Zone of Himalayan sub mountain region is only a plain land and highly suited for agriculture. They follow the Bathou religion, which has five principles. Bathouni Bandwa Bandwba, Sijauni siria Siriba, Thaigirni Khonga Khongba, Siphungni gudunga gudungba, Bwrai Bathouni raoa fongba. Its rendering is that lighten of Bathou is of five, Siri (line)of Sijou is five lines, hole of Siphung (the flute) is five, holy speeches of Bathou is also of five. They are living in a scattered manner throughout the North Eastern region of India. There are some small Bodo pocket areas also outside India-that is in Burma, Nepal, Bangladesh and Bhutan .Though they are in different climatic condition their habits of consuming food commodities, preparation of foods, fondness in living are partially alike. Being a tribe, their food habits, tradition of food collection, gathering, preservation, preparation are partially alike to North Eastern Indian tribes. The paper tries to study the Food habits of the Bodos specially living in the state of Assam. This group of people generally scattered in the bank of rivers, wetlands, nearby forests, hillsides. They have habit of domestication of animals like, cow, goat, pig, dogs, cats, hens, pigeon, duck etc. They gather, collect food from nearby jungles, forests, wetland like beelw (lake), hakhor (small pond), Dwima (river), gathwn nijwra (jan-juri), beher (pitoni), etc. Their collection of fish food from wetlands is interesting. It has folkloristic value. They have some creative knowledge in collection of foods. They follow some natural laws and customary law on those activities. Bodo women collect fish, Vegetables, stems, roots, leaves, buds, flowers as their food from nearby forests of open field free of costs. They cultivate food grains for their own for whole the year. Now days with the advent of society and growing population large quantity of food grains are produced.

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Culinary Product of India is the Elective Subject in MBA in Culinary Arts programme offered in Indian Culinary Institute, Noida. In this file student find the All notes of Culinary product of India which cover the topic of Culinary Delights if India, History of Indian Cuisine, Food Religious Festive Sweets. ........................................................................................................... 3 Indian Food Rituals ......................................................................................................................... 4 Historical Description of Food........................................................................................................ 5 Indian Food Festivals .................................................................................................................... 16 Importance of Food Fest ........................................................................................................... 17 Ayurvedic Food of India… ........................................................................................................... 19 Ayurvedic Diet: ......................................................................................................................... 20 Vedic Food

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This paper studies the traditional food system of the Boro Kachari tribe of Kamrup and Goalpara district of Assam, India. Agriculture is the primary occupation of the Boro Kachari tribe. In addition to the paddy cultivation, they also cultivate other food items that include varieties of pulses, vegetables, fruits, roots and tubers, both for consumption and business. The meal pattern of the Boro Kachari tribe is three meals a day i,e. breakfast, lunch and dinner. Like other tribes of Assam, Rice is their staple food and is usually savoured by a non-vegetarian dish like fish or pork. The Boro women folk prepare a number of traditional mouth watering delicious cuisines. A total of more than 82 leafy green vegetables, vegetables and root & tubers have been found in the study that are consumed by Boro Kachari tribe round the year. The tribe also consumed 11 species of edible insects or their products. Degradation of the environment, lack of traditional knowledge among the young generation, increased availability of conventional foodstuffs, rapid population growth have collectively affect diversity, abundance and use of traditional food items. Through this paper, a small effort has been made in providing written record about the traditional foods and diet intake pattern of the Boro Kachari tribe.

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