Cuisine of Assam

Assamese cuisine refers to the style of cooking that originated in the Indian state of Assam. It is characterized by its distinct flavoring and ingredients, particularly the use of rice, fish, and a variety of greens.

Ingredients

The primary staple food of Assam is rice, with a variety of types grown in the region. The most popular is the aromatic Joha rice, while other varieties include Bora (sticky rice), Komal Saul, and red rice.

Fish is another key ingredient in Assamese cuisine, with the Brahmaputra River and numerous ponds across the state providing a rich source of this protein.

Assamese cuisine also makes extensive use of a variety of greens (locally known as xaak), herbs, and fruits, many of which are unique to the region.

Dishes

One of the most well-known dishes from Assam is the Tenga, a sour fish curry. Other popular dishes include Khar, Masor Tenga, Duck Roast, and Pitha.

Cooking Techniques

Assamese cuisine is known for its simple cooking techniques, which often involve boiling or slow cooking. The use of spices is minimal, with the focus instead on the natural flavors of the ingredients.

Festive Foods

Certain foods and dishes are associated with the various festivals celebrated in Assam. During Bihu, the Assamese New Year, a variety of Pitha (rice cakes) and Laru (coconut sweets) are prepared.

See Also

• Indian Cuisine
• Bengali Cuisine
• Bihari Cuisine