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The rich and varied flavours of Assamese cuisine, which originates from the northeastern Indian state of Assam, are frequently influenced by the use of regional ingredients. In Assam, winter brings with it a unique range of seasonal recipes that utilise the fresh produce that's in season. Some classic wintertime Assamese dishes are listed below:
1. Xoru Khali: A staple in Assamese homes, Xoru Khali, also called Xoru Maas (Fish Curry), is a fragrant and flavorful dish. Because traditional spices and local ingredients were used, the flavour is rich, tangy, and spicy. Freshwater fish (like Rohu or Catla), mustard oil, mustard paste, green chilies, garlic, ginger, and a variety of native herbs are the main ingredients. The curry's unique, strong flavour comes from the use of mustard paste, and the spices add richness and nuance to the overall flavour. Steamed rice is a common accompaniment to xoru khali, making it a filling and nutritious dish. Xoru Khali's primary ingredient, fish, is a rich source of omega-3 fatty acids, which are good for heart health and cognitive function.
2. Khar: A traditional Assamese dish with a distinct and nuanced flavour profile is khar. Because alkaline water filtered through the ashes of sun-dried sunflower stems is used, it has a unique alkaline flavour. Pulses, raw papaya, and the main component, the khar, are usually included in the recipe. The ingredients combine with the alkaline water to produce an earthy, slightly bitter flavour. A careful balance of earthiness, bitterness, and the inherent sweetness of the vegetables characterises the overall flavour of khar. Mustard oil is used to season the food, and the taste is further enhanced by the addition of regional herbs and spices. If the vegetables are roasted or smoked before being added, there might be a hint of smoke flavour.
3. Bilahi Maas: The Assamese term for "fish with tomatoes" is Bilahi Maas. Freshwater fish (like Rohu or Catla) and tomatoes are usually combined in this dish, along with additional Assamese spices. The taste is a delightful combination of fishiness, richness from the fish, and spiced aromatics from the tomatoes. The meal's unique Assamese flavour profile is enhanced by the use of mustard oil, ginger, garlic, green chiles, and other local herbs in its preparation. Steamed rice pairs well with bilahi maas, making for a hearty and tasty dinner. One of the main ingredients of Bilahi Maas, tomatoes, are abundant in minerals, vitamins (like lycopene and vitamin K), and antioxidants. Steamed rice and bilahi maas together make a cosy and comforting meal.
4. Methi Thekera Tenga: A traditional Assamese dish called methi thekera tenga is well-known for its flavorful and tangy taste. Thekera fruit, which is sour, and fenugreek leaves (methi) are usually used in the dish to give it a special bitter-tangy balance. Assamese-originated thekera is a sour, dried fruit whose unique tartness enhances the dish's overall taste. Fenugreek leaves and Thekera combine to create a curry that is tasty and slightly sour. Thekera's tanginess balances the bitterness of the fenugreek, giving the flavour a well-rounded flavour. The dish has a rich and aromatic profile because it is frequently seasoned with mustard oil and local spices. This is a popular option in the winter when there's an abundance of fenugreek leaves.
Video Credit: Youtube/ Juli's Kitchen
5. Kosu Xaak Bhaji: A traditional Assamese dish called kosu xaat bhaji uses colocasia leaves (kosu xaak). The dish is renowned for its distinct flavour, which combines the sharpness of mustard oil, the heat from green chilies, and the gentle, slightly earthy flavour of colocasia leaves. Usually stir-fried, the leaves produce a dish with a texture that is both tender and slightly crisp. Garlic is frequently added to the dish to add more layers of flavour, and the mustard oil used in the preparation adds a noticeable sharpness. The overall flavour is a well-balanced combination of the robustness of the spices used in the cooking process and the inherent flavours of the colocasia leaves. Kosu Xaat Bhaji's use of colocasia leaves mirrors the custom of using seasonal ingredients.
6. Ouu Kumbhi Masor Aanja: A classic Assamese dish called Ouu Kumbhi Masor Aanja pairs fish (masor) with elephant apple (ouu) and mushrooms (kumbhi) in a rich curry (aanja). This dish has a delicious combination of umami, tangy, and sour flavours. The elephant apple gives the curry a distinct tartness, and the mushrooms give it a meaty, earthy flavour. The fish amplifies the dish's overall umami richness. To give the curry a strong and fragrant flavour, it is commonly seasoned with mustard oil, garlic, ginger, and green chilies. Assamese cuisine is known for its savoury and well-balanced taste, which is produced by the combination of these ingredients. Its rich flavour is enhanced by the use of regional spices and traditional cooking methods, making it a delectable and fulfilling winter dish.
