By Shireen Jamooji
December 10th, 2023
Assam is full of rich culinary adventures, but none quite so intriguing as their thali which puts the culture on a plate. Here are a few essential parts of every Assamese thali that you’ll come across.
Assamese thalis feature bell metal utensils, an alloy of copper and tin which are vital in daily life and religious rituals, carried by brides in weddings as a symbol of an enduring tradition.
Unique to Assamese cuisine, Khar, an alkaline dish, incorporates liquid from sun-dried, filtered banana skin ash. Consumed first in a meal, Khar dishes are believed to cleanse the stomach.
Image Credit: Wikimedia Commons
Rice is an essential part of the thali reflecting its significance in Assam's agriculture. Various varieties like fragrant joha rice and sticky bora saul feature prominently in different meals.
Pitika, a mashed dish with mustard oil, is essential. Common varieties like aloo pitika, made with potatoes, onions, and fried chillies, showcase the versatility of this delicacy.
Tenga (meaning sour) dishes, known for their sour taste, are savoured towards the end of an Assamese thali. Unique souring agents like Ou Tenga and Kaji Nemu add tanginess to dishes.
Assamese thalis usually lack a traditional dessert. Instead, fresh doi (yoghurt) is served for palate cleansing and digestion.
Assamese tradition replaces dessert with Tamul Paan, a combo of raw betel nut and leaves served in a vessel called bota. Chewing Tamul Paan post-meal refreshes breath and aids digestion.
Image Credit: Wikimedia Commons