Doi Chira To Pitha, 6 Top Recipes Of Assam To Try

One of the essentials of an Assamese breakfast is a bowl of Doi-Chira. Although it is most commonly eaten during the Bihu Festival, you may enjoy it any time of year because of how easy it is to make. Flattened rice is combined with yoghurt and jaggery to make this traditional Assamese delicacy.

Alloo pitika, a straightforward dish reminds of mashed boiled potato with an Assamese twist. Easy to make and comforting, this side dish consists of mashed boiled potatoes seasoned with mustard oil, sliced onions, salt, and coriander.

Masor Tenga is a regional speciality and one of Assam's most recognizable dishes. Sour is referred to as "Tenga," while "with fish" is "Masor." It's a straightforward and easy-to-follow recipe for spicy fish curry in tomato sauce. Minimal ingredients and seasonings are required. It goes wonderfully with piping hot steamed rice.

Cooking pigeon meat with banana blossom and loads of peppercorns is the most popular method of Assamese preparation. You may serve Paro Mangxo as side dish with rice, or even as an appetizer. Traditionalists continue to enjoy this dish that the Assamese have been making for centuries.

This meal may present some difficulty for inexperienced eaters. Water snails, or pani hamuk, are delicious if they derive from a rice field or a clear stream or river. When prepared with pumpkin or potatoes, snails from the water are as exquisite as they get.

During Bihu, pitha are commonly prepared. This phrase may have been heard in Indian cuisine, specifically Bengali and Odia. Assamese pitha, however, comes in a variety unlike any other. A staple of Assamese culture and custom, these sweet and savoury foods can be fried, toasted, or steamed.