Assamese cuisine is a cooking style that combines the cooking habits of the hills, which favour fermentation and drying as preservation methods, with those of the plains, which give fresh vegetables and plenty of fish and meat. Both are centred on rice as the major ingredient. Assamese food has a stunning variety and flavour due to the confluence of several cultural influences in the Assam Valley. Due to the richness of plant and animal products in the region, it is characterised by the usage of an extraordinarily diverse range of plant and animal items. It's a mash-up of native styles with significant regional variances and some outside influences. Assam's traditional cooking style and cuisine are extremely similar to that of other Southeast Asian countries such as Thailand, Burma (Myanmar), and others. The cuisine is distinguished by the use of endemic exotic fruits and vegetables that are either fresh, dried, or fermented, as well as a lack of spices, limited cooking over a fire, and strong flavours. In Assam, a traditional meal starts with a khar, a dish category named after the main component. Tenga, a sour dish, is another popular meal. Both khar and tenga are traditionally not served at the same time. The food is frequently served on Mariya bell metal utensils, which are made by an indigenous community. It is believed that serving food and water in such utensils is beneficial to one's health and immunity. The dinner is usually finished with tamul (betel nut, usually uncooked) and paan.
Here are some Assamese dishes that are worth trying-
Doi Chira
One of the most popular breakfast dishes is Doi Chira, which is customarily served on bell metal utensils called Baan Bati. It's known as Jolpan in Assamese. It refers to a little meal that is typically offered for breakfast in the morning. Jolpan comes in a range of flavours. Bora Saul (sticky rice), kumol saul (a particular sort of curated rice that does not require cooking), and Chira (beaten rice) are commonly used.
Tekeli Pitha and Laal Saah
Steamed Rice Cake with Red Tea (Tekeli Pitha and Laal Saah) is a popular Assamese breakfast dish. Tekeli Pitha is one of Assam's most popular snacks. Rice flour, black sesame, and desiccated coconut are used to make it. The delectable mixture is then cooked in a pitcher or Tekeli's mouth. A bowl of scalding hot red tea is provided beside the fluffy white rice cake.
Masoor Tenga
This traditional Assamese tangy fish curry is a highly recommended delicacy that should not be missed while visiting Assam. Maasor Tenga is one of the most popular meals in the state, with foodies from all across the country flocking to eat it. Tomatoes and fresh rohu fish are used to make this renowned dish. To prepare this dish, the Assamese use a variety of sour ingredients such as Outenga (elephant apple), Thekera (Garcinia), Tomato, Lemon, and various spices. In summers, Maasor Tenga, or sour fish curry feels refreshing especially when eaten during the lunch.
Haah Joha Kumura
This is undoubtedly one of the most well-known traditional Assamese recipes. This exotic delicacy is a must-have at every Assamese feast. During the winter months, duck meat is popular. Cooked with "joha kumura," a sort of ash gourd that, when cooked, tastes like Joha rice (Aromatic Rice). It is cooked using only conventional spices such as ginger, garlic, green chilies, and black pepper. This meal is always served at the Uruka feast (A celebratory feast one day before Magh Bihu).
Pitika
Green chilli, onion, sliced ginger, mustard oil, and coriander leaves are blended with charred or boiled vegetables or fish to make this dish. Pitikas can be made with a variety of vegetables, including potato, eggplant, pumpkin, red lentils, and even fish. The original flavour of the core component is preserved in this recipe, which also includes the pungency of raw mustard oil and aromatics. This Assamese meal is healthful and excellent comfort food for the rookie as well as the jaded home cook, and it's easy to prepare and serve with rice.