The Assamese Cuisine

The Assamese Cuisine

The Assamese Cuisine

-By Anwesha Baruah

Food has been a universal association between people for an extended hour here and now. The fact that even though the ingredients are the same but the end product turns out to be contrasting every time, it is an intimation of the assortment that the world has to propose. Assam has to offer just an equitable strain of flavors to excite your taste buds. With a wide variety of indigenous food to tender, the food of Assam is celebrated for its distinct flavoring and supremacy. Inspired by nature, the Assamese Cuisine is loaded with food items, with the minimal use of spices to give you the original taste of the ingredients as the way they are.

Starting from the beverage section, Assam is known for its tea plantations and the unique taste of it. The authentic taste of tea leaves poured into a mug with some hot water, immediately is capable of soothing one’s mind and soul. 

The Veg Main Course of the Assamese Cuisine commence with the ‘Steamed Rice’ (Bhaat), as being the chief food item, followed by ‘Daal’ (Daail), with some vegetables fried as a ‘Sabji’ (Bhaaji, where local vegetables such as ‘Jika’, ‘Bhul’, ‘Rongolau’, ‘Jaatilau’ etc are mostly used). ‘Potato Mesh’ (Aloo Pitika) is generally seen with Steamed Rice most of the time. For people who love spicy food, the Assamese Cuisine also has a wide range of chillies (Jolokiya) to engage with. Some of the local chillies comprise of a huge variety of chilli known as ‘King Chilli’ (Bhoot Jolokiya), a very small variety known as (Dhaan Jolokiya), and normal red, green, and black ones which are easily available. Bhoot and Dhaan Jolokiya are found nowhere in the World. Local Lemon of Assam (Kaaji Nemu) is also a different variety of Lemon with a varied taste and smell, found nowhere in the World.

Some unusual dishes which are exclusively found in the Assamese Cuisine includes ‘Posola’ (Baby banana plant), ‘Baah Gaaj’ (Bamboo Soot), ‘Kol Khaar’ (prepared from dried banana peels), ‘Ou Tenga’ [curry is made with Ou Tenga (Elephant Apple) that has a tangy taste], Xaak (green leaves and herbs), among which ‘Kosu Xaak’ is widely known and eaten.

For the Non-Veg section, items such as ‘Maasor Tenga’ (A tangy fish curry), ‘Paaro Maangkho’ (Pigeon Meat Curry), ‘Haahor Maangkho’ (Duck Meat Curry), Murgi Maangkho’ (Chicken Curry cooked exclusively with potato). The Assamese people use Banana leaves and utensils made from copper to serve their food items.

The Assamese Cuisine is a rich and wide-ranging one with an extensively high range of food items spreading over steamed rice to green leaves to natural recipes to mouth-watering non-veg recipes. Along with the unbeatable taste, the Assamese food causes very fewer stomach issues because of the least spices used during preparation. The magic of the Assamese food is such that once had, it remains stuck in one’s mouth and taste buds forever. Its taste is so special that people crave for more, for its extensive capability of captivity.