- Masor Tenga (Tangy Fish Curry): A quintessential Assamese dish, Masor Tenga is a tangy fish curry. In Assamese, "Tenga" translates to "sour". Popular ingredients used to achieve this tangy taste include tomatoes, dried mangosteen, lemon, raw mango, and elephant apple. Masor Tenga stands out as a mildly spiced fish curry with a tangy kick, perfect to be relished with rice for lunch or dinner. Often savored during the warmer months, this dish is not only delectable but also aids in digestion, especially after indulging in a hearty meal. The introduction of varied tempering agents like fenugreek, panch phoran (a five-spice blend), or mustard seeds adds unique twists to this classic preparation, ensuring a delightful experience for culinary enthusiasts.
- Paror Mangxo (Pigeon Meat Curry): A treat for meat lovers, pigeon meat, though not common to all, is an exquisite delicacy in Assam. Consumed especially during the colder months, it provides warmth to the body. Ideally paired with koldil (banana flower), a staple in Assamese cuisine, the dish offers a beautiful fusion of the tender pigeon meat with the unique texture of banana flower. For the uninitiated, banana flowers are the budding parts of the banana plant, processed and finely chopped to be used in various dishes.
- Duck Meat Curry: Known locally as 'haa', duck meat holds a special place in the culinary world of Assam. Paired with white gourd, particularly because its distinct aroma beautifully accentuates the flavor of the duck, this dish is a symphony of rich spices. Truly, it's a must-try. Recognized as one of the quintessential Assamese dishes, it remains a staple in significant feasts. An Assamese celebration seems incomplete without this signature dish on the menu. Primarily savored during the colder months, it's prepared with a unique variety of ash gourd, 'joha kumura', which, when cooked, exudes an aroma akin to the fragrant Joha rice. Its preparation involves only traditional spices such as ginger, garlic, green chillies, and black pepper. Notably, this dish is a highlight during the Uruka feast, a grand celebration observed a day prior to Magh Bihu.
- Pitika: Essentially, this dish is a blend of roasted or boiled vegetables or fish, enhanced with green chili, onion, chopped ginger, mustard oil, and coriander leaves. Ingredients ranging from potato and eggplant to pumpkin, red lentils, and even fish can be transformed into a Pitika. The dish highlights the authentic taste of the primary ingredient, complemented by the sharpness of raw mustard oil and aromatic spices. Simple to make and perfect when paired with rice, this Assamese dish offers a flavorful and hearty comfort meal, suitable
- Ou Khatta: At its core, this is a delightful sweet-and-sour chutney crafted from elephant apple (Ou in Assamese) and jaggery. While it may seem like a straightforward concoction, its taste is irresistibly tantalizing! In Assamese cuisine, this chutney holds a prominent spot, often accompanying curries and rice.
- Lai Xaak Gahori (Pork with Mustard Greens): For those in Assam who cherish pork, this dish resonates deeply, akin to an emotional connection. The pork is delicately prepared with "Lai Xaak", the crispy mustard greens. Being oil-free, the pork is either simmered alongside the greens with hints of ginger, garlic, and chillies, or it's stir-fried to perfection.
- Pork with Bamboo Shoots and Black Lentils: A dish that showcases Assam’s love for pork, this preparation combines pork pieces with bamboo shoots and black lentils (urad dal). The concoction is then flavored with local spices and herbs, resulting in a savory delight.
- Patot Diya Maas (Steamed Fish Wrapped in Banana Leaf): A hit among meat enthusiasts, this dish is a treat for fish aficionados. Made using petite fresh river fish, this dish is a culinary delight. These cleaned fish are blended with fragrant herbs such as coriander, cilantro or sawtooth coriander, along with chopped onions, chillies, salt, and mustard oil. Then, they're encased in banana leaves or the fragrant turmeric leaves and steamed to perfection.
- Khaar: Khaar is an alkaline dish made using raw papaya, pulses, and the main ingredient - alkaline water, which is filtered through sun-dried and burnt stems of the banana plant. This unique dish has a smoky flavor and is usually served with rice.
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Nestled in the serene landscapes of Northeast India, Assam is not just endowed with scenic beauty but also with a rich culinary heritage.
The Assamese cuisine is characterized by its simple ingredients, subtle flavors, and a mix of textures, reflecting the vibrant culture of the state. Here are eleven traditional dishes from Assam that you absolutely must try during your visit to Guwahati.
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Assam
- Doi Chira: The renowned Doi Chira stands out as a favorite breakfast item, traditionally presented in bell metal containers termed 'Baan Bati'. In the Assamese language, this breakfast is affectionately referred to as 'Jolpan', signifying a compact meal typically enjoyed in the morning. There exist diverse variations of Jolpan. Ingredients commonly used include "Bora Saul" (sticky rice), "kumol saul" (a unique rice variety that requires no cooking), and Chira (flattened rice). Often, a Jolpan spread is complemented with an assortment of 'pitha' or rice cakes, especially during the Bihu festival. This classic Jolpan not only satiates the appetite but also serves as an energizing meal.
- Pitha: Assamese celebrations, especially during Bihu, are incomplete without Pitha. These are rice cakes filled with sesame seeds and jaggery or coconut. Depending on the variety, they can be fried, steamed, or roasted. They make for a delightful sweet treat any time of the day.
The Assamese cuisine, often overshadowed by its more famous Indian counterparts, is a treasure trove of flavors waiting to be explored. Using the bounty of nature and traditional cooking techniques, the dishes offer a window into the soul of Assam. If you ever find yourself in Assam, or at an Assamese restaurant, be sure to indulge in these culinary delights. They promise a gastronomic journey that's both enriching and unforgettable.
