By Niveditha Kalyanaraman
November 3rd, 2023
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There is a vast diversity of culture in our country, and in terms of cuisine, Assam offers just the right kind of flavours to tickle your taste buds. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavouring and influences. Here are top 10 foods you must have while visiting Assam.
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Aloo Pitika is a simple side dish accompanied to rice and dal. A soul food in its truest sense, aloo pitika is loved by all of Assam. It is essentially mashed potatoes with mustard oil, onion, coriander and salt.
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Made with herbs and vegetables, the components of this dish are generally seasoned with ginger, garlic, cinnamon, onions and sometime lemon. It is a staple form of food of Assam.
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Ou Tenga is a delicious sweet and sour chutney made out of ou(elephant apple) and jaggery. The ou is first boiled and then mashed lightly. Then it is sautéed with mustard seeds in slight oil and then the jaggery is added.
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This is a unique dish of the food of Assam made with chicken meat, bamboo shoots and lentils.
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Pitha is one popular seasonal dish, usually eaten at breakfast or with evening tea. They are rice pancakes available in a wide variety. They can be sweet or savoury, steamed or fried, cooked in many different techniques.
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The fish is slow cooked in a rich,tangy broth made with tomato, outenga(elephant ear), and lemon.
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If you do not hesitate to try unconventional foods in Assam, then get your hands on Pani Hamuk. They are water snails, which are sourced from clean, flowing rivers and made into exotic dishes.
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This Assamese dish has flattened rice mixed with yogurt and jaggery.
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Also known as Nyonya Noodle with fish broth, it is a sour and fiery hot noodle dish with fresh vegetables bathed in fish broth. With the perfect combination of tartness and spicy flavour, Assam Laksa is arguably the staple street hawker food.
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Panta bhat or poitabhat consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight.
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