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. It has the flavours of exotic herbs, fruits and fresh vegetables that are dried or fermented. Simplicity and the variety of ingredients used is the speciality of Assamese cuisine. Assamese are by and large non-vegetarian. Their staple diet is rice with fish and meat dishes. The countryside cooking style in Assam is a fascinating mix of divergent indigenous and imported styles. The cuisine is generally low on oil and spices with exotic herbs and chillies often imparting strong flavours. Some dishes such as ‘Napham’ and ‘Onla Wangkhrai’ of the Bodos are spicier.Features of Assamese CuisineAssamese 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. The meal is concluded by having ‘Tamul’ and ‘Paan’. The cuisine is influenced by local ingredients, especially thereby trying to preserve the natural flavours. Raw and fermented bamboo shoots called ‘Khorisa’ add taste and aroma. Dried fish called ‘Sheedol’ is intrinsic to tribal cuisine, besides being a staple for Bengalis in Barak Valley.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 consumed as snack. It is roasted and ground, boiled in its husk and flattened, puffed. Assam developed ‘Komal Saul’ (soft rice) that negates cooking. Merely soaking the rice in water makes it ready for a filling meal. A traditional breakfast, ‘Jolpan’ consists of ‘chira’ or flattened rice with yogurt and jaggery. Farmers eat cooked rice that is soaked overnight garnished with mustard oil and onions. ‘Pithas’ are a rice preparation that is made on special occasions like Bihu.
Various Delicacies of Assamese CuisineThe traditional Assamese meal begins with a ‘Khar’ ends with a ‘Tenga’. ‘Khar’ is a form of indigenous soda usually made from the ash of dried plantain leaf. It has a distinct flavour and is soothing for the digestive system. ‘Poitabhat’ is a favourite dish in Assam during the summer season. Cooked rice is soaked overnight and served the next day as ‘Poitabhat’ garnished with mustard oil, onion, chilli, pickles, pitika (smashes), etc. ‘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.
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