Assam

Share    

Top 10 most popular Assamese dishes

Max popular Assamese dishes

15 easy to make Assamese dishes

Traditional Assamese Cuisine?

Mouth watering Assamese dishes

15 popular street food from Assam

Everything about Assam :

Assamese cuisine is a mixture of different indigenous as well as external influences with a lot of regional variations. It reflects the culture of a specific society. Food is sacred and eating is ritual. The cuisine reflects the inhabitant’s simplicity of lifestyle. Assamese cooking is a mixture of different native style with regional variations. The food of Southern Assam is spicier than Northern Assam. Northern Assam has the oriental influence whereas the cuisine of Southern part of Assam is influenced by the cuisines from West Bengal and Bihar.Assamese cuisine is unique and distinguished by its distinct flavor of exotic herbs like the smell of lime (gol nemu), lemon (elachi nemu or kagji nemu) and the sweet smell of joha rice.Mother nature has give Assam abundant greenery, which helps the people in having their own share of exotic delicacies like the Pupa of Eri Silk worm (known as Eri polu), the tangy eggs of a species of red ant called the Amroli paruwa, fermented bamboo shoot, herb chutneys and khar.Rice is the staple food of Assam and cooked in several ways. The typical and traditional Assamese kitchen have fermented and dried bamboo shoot, dried cocum (thekera), rice powder, lentils (mahor guri), kharoli, khahodi and chilly pickle. Ghee is occasionally used. Non-vegetarian would enjoy as meat and baked fish in plantain leaf is a delicacy. Fried small fish is a favourite side dish. It is characterized by the use of simple ingredients which are at times very flavorful and at times very pungent. Fermented food is very widely used, giving it a very distinct flavor. Preparations are rarely elaborate.Locally available green leafy vegetables known as Xaak are: Spinach, "Lai" (a family of mustard greens), Mustard greens, fenugreek greens. "Khutora". "Moricha", "Mati Kaduri". "Mani Moni", Mint, Cabbage. Green vegetables are often boiled with water to form a gravy or fried in oil with onions. Other locally available vegetables are: cauliflower, beetroot, kolhrabi, curry bananas, banana flower, banana stem, bell pepper, "potol". jeeka". "bhool", snake gourd, bottle gourd, "ronga lao".Kokum Sherbet