Assam, a vibrant state in Northeast India, has a unique cuisine that reflects its traditions and culture.
Assamese cuisine is heavily influenced by the region's agrarian and fishing traditions, with a similarity with both neighbouring Bengali and Tibetan cuisine. Rice is the staple of Assamese cuisine, served with a variety of fish, meat and vegetable dishes.
A meal in Assam mostly starts with a khar (alkaline dish) and ends with a tenga (a sour curry mostly cooked with fish). Assamese cuisine is loved for its simple and balanced flavours.
Khar
Khar is a traditional Assamese dish usually eaten at the beginning of the meal. Khar is from the ashes of sun-dried banana peel or stem of the banana tree cooked with raw papaya, lentils and other vegetables. Khar is so important in Assamese cuisine that many people used to call Assamese people as "Khar khuwa Asomiya", which means Khar eating Assamese.
Masor Tenga
Another star dish of Assamese cuisine is Masor Tenga. This is basically a sour and tangy fish curry. Fish is cooked with elephant apple or colocassia tube to bring the tangy taste.
Some other ingredients, like Roselle leaves or sorrel, are used in the fish stew to bring the sourness. In summer, raw mango is used for the same purpose. This dish is absolutely a hit with steamed rice, especially in the summer heat.
Silkworm
Although silkworms are not something very common at the dining table, they have a very special place in Assamese cuisine. Silkworms are seasoned with a few spices and then deep-fried in hot oil until they are crispy on the outside and juicy inside.
Ou khatta
Ou khatta is a chutney made of elephant apple and jaggery. To make this chutney, elephant apples are boiled and then lightly mashed. Then, the elephant apples are sautéd in mustard oil and other seasonings. Finally, jaggery is added for sweetness. Sometimes, chillies are added to make the chutney slightly spicy.
Kol pitha
Assamese cuisine has a lot of pithas to offer, and Kol pitha is one of them. These Assamese pancakes are made of banana pulp and rice flour. Traditionally, Bheem Kol (a variety of bananas found in Assam and parts of Northeast India) is used in this recipe. Kol pitha is usually served with milk and jaggery. This is also a favourite breakfast combo among Assamese people.
