By Ujjainee Roy
April 10, 2024
One of the quintessential culinary experiences in Assam is enjoying a hearty Assamese thali, a platter filled with an array of dishes that showcase the region's culinary heritage. From a couple of indigenous 'xaak' to seasonal curries and delicious pitha, an Assamese thali is hearty and scrumptious. Here are its essential foods.
Khar is a unique alkaline dish made from sun-dried banana peels or raw papaya infused with water, filtered, and then cooked with pulses or vegetables. It's known for its distinctive flavour and is believed to aid digestion.
Masor tenga, or sour fish curry, is a popular Assamese delicacy made with freshwater fish, tomatoes, lemon, and green chilies. The sourness of the curry is balanced with the richness of the fish, creating a harmonious blend of flavors.
Bengena pitika, or mashed brinjal, is a simple yet flavorful dish made by roasting brinjal and mashing it with mustard oil, onions, green chilies, and sometimes tomatoes. It's often enjoyed as a side dish with rice or roti.
Pitha, a type of rice cake, holds a special place in Assamese cuisine. These steamed or fried cakes come in various shapes and flavors, such as til pitha (sesame seed), ghila pitha (jaggery-filled), and narikol pitha (coconut-filled), often enjoyed during festivals and special occasions.
Aloo pitika, or mashed potatoes, is a comforting dish made by boiling potatoes and mashing them with mustard oil, onions, green chilies, and sometimes coriander leaves. It's a staple in Assamese households and adds warmth to the thali.
Kharoli is a traditional Assamese chutney made from roasted sesame seeds, dried red chilies, and sometimes mustard seeds. It adds a nutty, spicy flavor to the thali and is often served as a condiment.
No Assamese thali is complete without a touch of heat from bhut jolokia, or ghost pepper. Known as one of the hottest chili peppers in the world, bhut jolokia is used sparingly to add fiery intensity to dishes, providing a memorable culinary experience.