Food of Assam

Food of Assam

Khar, Tenga, Khorisa, Pitha, are some among the various names that come to one’s mind when there is the mention of the cuisine of Assam. Standing out for its unique features from the rest of the country, it stands at no less position than them in terms of taste and aroma. Exotic herbs and vivid variety of vegetables mark the singularity of the Assamese cuisine.

Rice is the staple food of Assam and is an integral part of almost each and every dish. There is a large variety of rice that is found here and renders a specialty to every dish that it is used in making. Some of the varieties are Joha saul which is liked especially because of its aroma. Apart from this there are varieties like Kumol Saul which is used for breakfast especially. The breakfast meal is specifically called ‘jolpaan’ and includes special dishes like ‘Chira’ mixed with ‘Doi’(Dahi) and sweet jaggery. Pithas like Khulasapori Pitha, Narikol Pitha, Til Pitha, Narikol Laru, etc. are also had in this session which are special dishes made during the Bihu festival.

The Assamese people are very fond of non-vegetarian dishes and hardly there is any meal that escapes a dish made of fish or meat. ‘Masor Tenga’, a fish curry made from the lemon juice, is a treat to the taste buds. Pork too is a favourite among the majority of the population although chicken, mutton, pigeons and ducks are present in the dishes uniformly.

The vegetarian dishes include a wide variety of green leafy vegetables called “Xaak” which include some of the rare names like “Dhekia”, “Bhedailata”, “Jhilmil”, etc. the taste of which lingers in the tongue long after the meal.

The cuisine encompasses some side dishes as well such as mashes that of potato called “Aloo Pitika” garnished with onion, coriander, chillies and boiled egg at times. A variety of exotic dishes are also had such as the pupa of the ‘Eri’ silkworm, fermented bamboo shoot, etc.

The meal is served in bell metal utensils and each meal is ended with the chewing of Paan Tamul, i.e. betel nut and leaf.