Assamese Cuisine is characterized by moderate use of spices. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavouring and influences on food.
Features of Assamese Cuisine
Assamese dishes are less spicy than any other Indian dishes, but carry the richness of taste and health. The food is served in bell metal utensils made by the community called Mariya.
Rice in Assamese Cuisine
Rice is the one of the most important ingredient in Assamese cuisine. Many varieties of rice are grown in this state. Rice is eaten in a boiled form or sun dried. Rice is also eaten as snack.
Various Delicacies of Assamese Cuisine
‘Poitabhat’ is a favourite dish in Assam
during the summer season. ‘Bora’ is made with local ‘Xaak’ within the main ingredient and served with tamarind pickle. ‘Pokori’ or fritter is made of flowers and tender leaves of pumpkin, bottle gourd, eggplant and night flowering jasmine.
Desserts of AssamA majority of Assamese dessert are made of rice. Ingredients
like coconut and jaggery are also widely used to make such dishes. The sweet dishes of Assam are simple to prepare and do not require much time either.
Read more : Assamese Cuisine, Indian Regional Cuisine
