Assam, the land of the Brahmaputra River, lush tea gardens, and rich biodiversity, is also known for its unique and flavorful cuisine. Assamese cuisine is a reflection of the state's diverse cultural and geographical influences, with a strong emphasis on local ingredients and traditional cooking methods. In this article, we will explore some of the most beloved Assamese dishes that are a must-try for anyone visiting the state or looking to explore its rich culinary heritage at home.
Famous Food of Assam
Assam's cuisine has a long and fascinating history that is intertwined with its geography and cultural diversity. The state is home to a large number of tribes and communities, each with their own unique culinary traditions. The cuisine of Assam is heavily influenced by the use of fresh herbs, vegetables, and meats, which are available in abundance in the region. Rice is a staple food in Assam, and is generally eaten with fish, meat, vegetables, and chutneys.
Here are some of the most popular and beloved Assamese dishes:
Khar
Khar is a traditional dish that is an integral part of Assamese cuisine. Water is filtered through the ashes of sun-dried banana peels to make Khar. Khar is then mixed with raw papaya, pulses, or vegetables, and seasoned with mustard oil, salt, and spices. It is cooked over low heat. Khar is known for its unique taste and flavor, which comes from the use of the filtered water and the combination of ingredients. It is typically served with steamed rice and is considered a delicacy in Assam. Khar is also believed to have medicinal properties and is known for its digestive and cleansing benefits.
Doi-Chira
Doi-Chira is a beloved Assamese dish that is commonly relished as a light breakfast or snack option. The dish is made of flattened rice, known as "chira," combined with yogurt, called "doi," resulting in a pleasant amalgamation of textures and flavors.
Masor Tenga
Masor Tenga is a tangy fish curry that is a staple in Assamese cuisine. It is typically prepared with fish (rohu or any other local variety), tomatoes, lemon juice, and spices like ginger, garlic, and turmeric. The sourness comes from the addition of ingredients like dried kokum or elephant apple.
Pitha
Pitha is a popular Assamese snack or dessert made during festivals and special occasions. It is a type of rice cake prepared with a batter made from soaked rice, which is then shaped and steamed or fried. Pithas come in various forms, such as Til Pitha (sesame rice cake), Narikol Pitha (coconut rice cake), and Sunga Pitha (rice cake cooked inside bamboo tubes).
Aloo Pitika
Aloo Pitika is a simple yet delicious mashed potato dish that is commonly enjoyed in Assam. Boiled potatoes are mashed and mixed with mustard oil, chopped onions, green chilies, coriander leaves, salt, and sometimes, roasted sesame seeds. It is usually served as a side dish with rice or roti.
Koldil Bhaji
Koldil Bhaji is a stir-fried dish made with banana blossoms. The banana blossoms are sliced and cooked with mustard oil, onions, garlic, turmeric, and other spices. It is a popular vegetarian dish in Assam and pairs well with rice or roti.
Kharoli
Kharoli is a chutney-like accompaniment that is commonly prepared in Assam. It is made with mustard seeds, roasted red chilies, and a small amount of alkali extract known as khar. The mustard seeds are ground with the other ingredients to form a paste, which is then tempered with mustard oil. Kharoli adds a spicy and tangy flavor to meals.
Aloo Bilahi Maas
Aloo Bilahi Maas is a popular Assamese dish that combines the flavors of potatoes (aloo) and tomatoes (bilahi) with fish (maas). It is a delightful blend of tangy and savory tastes that is loved by Assamese food enthusiasts.
To prepare Aloo Bilahi Maas, fresh fish, usually small varieties like rou, puthi, or tengera, are cooked in a tomato-based gravy along with chunks of potatoes. The marinating of fish with condiments like turmeric and salt, enhances its flavors. Meanwhile, a thick and aromatic gravy is prepared by sautéing onions, ginger, garlic, and green chilies. Ripe tomatoes are then added, along with spices like turmeric, red chili powder, and sometimes, a pinch of sugar to balance the tanginess. The dish has a delightful balance of flavors and is often enjoyed with rice.
Kharoli Boror Tenga
Kharoli Boror Tenga is a sour lentil soup with fried lentil dumplings. To prepare this dish, lentils are soaked and ground into a coarse paste. Small dumplings are made from this lentil paste and deep-fried until golden brown. The tangy soup is made with tomatoes, elephant apple, and spices. The fried lentil dumplings are added to the soup, giving it a hearty texture.
Baanhgajor Lagot Kukura
Baanhgajor Lagot Kukura, also known as Chicken with Bamboo Shoot, is a traditional Assamese dish that showcases the region's love for bamboo shoot-based recipes. This delectable dish combines tender pieces of chicken with the earthy and unique flavors of bamboo shoots, creating a delightful culinary experience.
Assam's cuisine is a reflection of its vibrant culture and natural resources, offering a range of flavors and ingredients unique to the region.
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