ASSAMESE CUISINE

Content
• Introduction
• Geography of Assam
• History of Assam
• Profile of Assam
• Culture of Assam
• Tourism in Assam
• Cuisines
 Introduction
Assam is a state in northeastern India known for its wildlife,
archeological sites and tea plantations. In west, Guwahati, Assam’s
largest city, features silk bazaars and the hilltop Kamakhya temple.
Umananda temple sits on Peacock island in the Brahmaputra river.
The state capital, Dispur, is a suburb of Guwahati. The ancient
pilgrimage site of Hajo and Madan Kamdev, the ruins of atemple, lie
nearby.
 Geography of Assam
• A significant geographical aspect of Assam is that it contains three of six
physiographic divisions of India- The Northern Himalayas(Eastern Hills), The
Northern Plains( Brahmaputra plain), and Deccan Plateau(Karbi Anglong).
• As the Brahmaputra flows in Assam the climate here is cold and there is rainfall
most of the month.
• Geomorphic studies conclude that Brahmaputra, the life-line of Assam in an
antecedent river, older than the Himalayas.
 History of Assam
• Various places are mentioned in the epics like Mahabharata, etc.
are now identified with sites in this state.
• Assam’s history goes back to the ancient times. The base of this
history can be found in the Tantric literature, Buddhist literature,
Assamese folklore and Vedic literature.
• However, first mention of the state of Assam is found in the epics
and religious legends. The Aryans belonging to the priestly and
warrior classes found their way into Kshatriyas.
 Profile of Assam
Capital Dispur
Area: 78,438 square km.
Population: 31,205,576
Principal languages: Assamese
Ratio of urban population
(2011): 14.1%

Literacy rate: 72.19%

Per Capita Income (Rs.

No. of districts: 23
Guwahati, Dispur, Dibrugarh,
Cities: Jorhat
Culture of Assam
 Language of Assam
• The local language of Assam is Assamese. It’s origin is in Sanskrit.
• Bodo and Karbi are the languages that are minor in Assam.
• Ahom is now an extinct language of Assam.
 Dressing Style
• Men Wear:

Dhoti Gamosa
• Women Wear:

Mekhela Chadar
 Religion
• Hinduism, being the major religion in Assam, comprises about 64.9% of the
total population.
• Muslims comprise of the second largest religious group in the state and
comprise about 30.925 of the entire population.
• Christians also form a sizeable population of the state (3.75%) .
 Major Fairs and Festivals of Assam
• Ambubachi Fair
The fairs in Assam, as in any other part of India, are associated with
religious ceremonies in the temples. The most popular among these is the
Ambubachi Fair. Celebrated in the urban area of Guwahati, it is the most
important fair of the state, which revolves around the Kamakhya temple.

• Bihu Festival
The most important and enchanting festival of Assam is Bihu, which is
also its state-festival. The word Bihu originated from the Sanskrit word
Vishu and is celebrated three times a year, marking the change of season
in accordance with the Assamese calendar.

• Brahmaputra Festival
The onset of the spring season in January sends a note of excitement and
thrills throughout Assam. Everyone is in the mood for adventure. The
reason behind this is a unique festival, the Brahmaputra Beach Festival,
which is held every year at this time.
• Elephant Festival
In an attempt to conserve and protect the exclusive species that we know as
Asiatic elephant, the northeastern state of Assam organizes an annual festival
every year, at the Kaziranga National Park, known as Elephant Festival. This is
joint operation by the Forest Department and Tourism Department of the
Government of Assam.
• Majuli Festival
Majuli festival is celebrated in the district of Majuli, which is the biggest river
island in the world. It also serves as the center of Assamese civilization and is
home to the Neo- Vaishnavite culture, for which the state is very renowned.
• Tea Festival
Assam is known all across the globe for the production of the famous black tea.
In fact tea has almost become a brand-identity for the name Assam. Total tea
production in the state is around 400 million kg per annum, which accounts to
50% of the total tea production of India.
• Me- Dum- Me- Phi
Me- Dum- Me- Phi or the ancestor worship festival is celebrated by the Ahom community of Tai origin. In an attempt
to develop contacts and communication among the people of the community, thousands of devotees meet every year
at some common point. This is followed by processions in the streets and it is a must that everyone be dressed in the
traditional attire.
• Baishagu
The tribes of Bodo and Kachari celebrate Baishagu festival during the spring season, at the start of the Assamese New
Year. It is a two-day festival and is spent amidst fun and gaiety. The first day begins with the worship of cows. The
next day corresponds with the 1st day of the Assamese Bohag month. Lord Shiva (Bathou in native terms) is
worshipped and offerings like rice beer and chicken are given to Him. The young ones bow down respectfully to the
elders. The festival also witnesses dance performances, for which age and sex are no bar. Towards the closure of the
festival, special community prayers are offered at a place called ‘Garjasali ’.
• Bohaggiyo Bishu
The Deoris of Assam observe this festival during the spring season. Derived from the Chutiya word 'Bisu' (Bi-
extreme, Su- rejoicing), the festival is a continuous celebration of 7 days. It usually starts on a Wednesday, with Than
Puja and there is buffalo sacrifice every fourth year. This, in actual, is the replacement of the traditional human
sacrifice practiced during the yester years. The major attractions of the festival are the Deodhani dance and Husori
(folk song).
• Ali- Ai- Ligang
Ali- Ai- Ligang festival is a reflection of the passion and vigor of the youth. Celebrated during the spring season, it is
one of the most colorful festivals of Assam. It is organized by the Mising tribe in the month of ‘Ginmur Polo’
(February-March), on the first Wednesday of the month.
Cuisine of
Assam
Introduction
• Food of Assam, as of any other place, is largely influenced by its climate, soil and
vegetation. This north-eastern state of India is mainly of agrarian nature. Rice is the
staple diet and the common people of Assam eat it everyday. Along with rice, fish curry is
very common. Other dishes include those made of lentils, vegetables, meat and some
sweet dishes. The people of Assam prefer to eat non - spicy foods. Spices like cumin,
coriander, mustard, ginger, garlic, fenugreek, panch foran, cardamom and some
ingredients that are found in Assam only are generally used.
• Traditionally, Assamese food is cooked in earthen ware. This method imparts a smell
from the utensils to the food itself giving it a distinct flavor. Vegetables in sour soup are
common. The Assamese have a typical habit of using all the leftover vegetables together
to eat it next day with Assam slices, green chilies and mustard. This gives a variety of
taste at one go and is also very appetizing. Different types of herbs are also used
sparingly in the cuisine of Assam giving it a characteristic aroma of its own.
• Thirty-nine herbal recipes prevalent among the different tribal groups of Assam have
been identified that are medicinal for the protection of liver. These are slowly gaining
recognition among the urban world for its immense benefits. Sweets from Assam are
mainly made from rice paste. This paste is used in various consistencies and shapes and
is even mixed with additional ingredients to make the variation. A typical food of Assam
may be reserved only for a certain festival or occasion and such foods have made
themselves an inevitable part in the particular celebration.
INGREDIENTS
 Rice
• Rice is the most important ingredient in this cuisine. The large varieties of rice found in the region has led to
speculation that the grain was first domesticated in the Assam-Yunnan region. Both the indica as well as
the japonica varieties are grown in Assam. The most popular class of rice is the joha or scented rice. As a
staple, rice is eaten either steam boiled (ukhua) or sundried (aaroi). Some very fine quality of rice
namely, Karaballam or kauribadam etc., are available in Assam only.
• Rice is eaten as snack in many forms: roasted and ground (xandoh), boiled in its husk and flattened (chira),
puffed (akhoi). (kumol saul), a preparation of rice that is precooked, dried and then husked can be simply
soaked in warm water and eaten as a light meal.
• Rice is a part of all meals in Assam. A traditional breakfast consists of chira with yogurt and jaggery. Mostly
farmers eat cooked rice soaked overnight (poita) simply accompanied with salt, mustard oil, onions, etc.
Snacks are xandoh, kumol saul or bora saul, sticky rice, which can be eaten with sweet or salty
accompaniments. For other major meals, rice could be boiled, steamed or wrapped in leaves and roasted.
'Sunga Saul' is a special preparation in which (sticky) rice (bora saul) is cooked in bamboo hollows called
'sunga'. 'Sewa diya Bhaat' is another preparation where sticky rice is steamed over boiling water. They are
generally served with meat or fish. Sticky rice is also wrapped in leaves, usually plantain leaves or tora pat,
and dropped into boiling water to prepare 'tupula bhat'.
• A special class of rice preparations, called pithas are generally made only on special occasions like the Bihu.
Made usually with soaked and ground glutinous rice (bora saul), they could be fried in oil with
a sesame filling (xutuli pitha), roasted in young green bamboo over a slow fire (sunga pitha) or baked and
rolled over a hot plate with a filling (kholasaporia pitha).
 Fish
• The next most important ingredient is fish, harvested from the many rivers, ponds and lakes in the region. The
extremely wet climate and the large numbers of water bodies has ensured that large varieties of fresh water fish
are available in abundance in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic
community in Assam that does not eat fish. Most traditional rural households have their own ponds
for pisciculture. Some of the most popular big fishes are the Borali (freshwater dhark), rou,
and cital (big), khoria (medium) (Chitala chitala), maagur, Xingi, borali, bhokuaor bahu, Xaal, Xol, etc. The small
varieties of fish available and eaten in Assam like puthi, Ari (long-whiskered catfish), Goroi (green snake head/
spotted snake head ), Koi or Kawoi (climbing perch Anabas testudineus), Kholihona (Indian paradise fish Ctenops
nobilis) borolia, mua, ceniputhi, tengera, lachin, bhangun, pabho, etc. The discerning gourmet can tell which region
of Assam is known for which variety of fish.

• The mas tenga (sour fish ), which is commonly eaten by most communities of Assam, has lately turned into a
signature dish of Assamese cuisine. The most popular souring agent for the tenga is tomatoes, though ones made
with kajinemu juice (thick skinned elongated lemon) and thekera (dried mangosteen,) are also popular.

• The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables,
and greens as per preference and availability. Fish is also prepared by roasting or char-grilling. A favorite is a small
fish roasted in banana leaves (paatotdia). Hukoti is a special fish dish prepared from dried small fish like (puthi
maas) pounded with arum stem and dried and stored in bamboo tubes. Variations of this exist among the ethnic
communities of northeast India in general and Assam in particular. Dried and fermented small fish puthy
mas (Ticto barb), three to four in number, are roasted with lavish amounts of green chilis,
tomatoes, ginger and garlic (all roasted). The ingredients are then pounded in a mortar to make a coarse paste and
served with rice. Fish eggs and innards are also cooked and consumed.
 Meat
• The Assamese meat and fish dishes are characterized by a low amount of spices and oil, higher
quantity of ginger, noroxinghow paat (curry leaves), Khorisa (fermented bamboo shoot) and lemon
juice, and differ completely in taste from the dishes of neighboring Bengal and are quite similar to the
cuisines of nearby South-East Asian and East Asian countries. Chicken, Venison, Squab, Mutton, Duck
and Pork is very popular among the indigenous ethnic Assamese communities
like Sonowals, Bodo, Rabha, Keot(Kaibarta), Ahom, Moran, Sutiya etc. Upper caste Assamese Hindus,
such as Assamese Brahmins(including Ganaks) and Kayasthas of Assam, Kalitas of Lower Assam
refrain from pork consumption. Beef is occasionally consumed by Assamese Muslims, although they
traditionally refrain from consuming pork. The Christians, many indigenous Assamese communities,
and the non religious sections consume all types of meat.
• The basic cooking methods include cooking, shallow and deep frying. Onla, of the Bodos, is made with
ground rice and special herbs and constitutes a complete meal in itself. Other meats
include squab, duck, chicken, goat meat, venison, and turtle although venison and turtle meat are
legally prohibited. The combination of duck/white gourd and squab/papaya or banana flower is very
popular. Meat is generally stewed using limited spices as well as a choice of herbs and vegetables.
• Most communities of Assam are entomophagous. Various indigenous ethnic groups of certain areas
partake of the silkworm, water bugs, grasshoppers, and other insects. Insects are fried or cooked or
roasted in leaves and then prepared according to the timing of the meal. The red ant egg is considered
a delicacy during the Rongali Bihu festival.
 Greens and Vegetables
• The environs of Assam are rich in vegetation, and green leafy vegetables,
called xaak, are an important part of the cuisine. Some of them are grown while
others like the dhekia (fern) grows wild. There is a bewildering variety that is
eaten and according to custom, one has to have 101 different xaak (greens)
during Rongali Bihu. Herbs, greens, and vegetables are commonly eaten by
simply cooking in water and salt, lightly frying, as a thick soup or by adding to
varieties of lentils. They are also prepared in combination with fish, meat and
eggs.
 Spices
• Among spices there are ginger, garlic, onion, cumin seed, black cumin, black
pepper, chilli, turmeric, coriander seed, cinnamon, cardamom, clove, fenugreek
seed, white mustard seed, aniseed, Malabar leaf, Cumin, etc. Some herbs
peculiar to Assam are maan dhaniya, moran Ada, madhuhulong, bhedai
lota, manimuni, masundari etc. An Assamese meal is incomplete without green
chilis, many varieties of which are available in the region. Assam is famous for
the bhut jolokia or ghost pepper which was recognized as the hottest chili in the
world. Panch-furan (mixture of 5 spices) is used for adding flavour to Dal.
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PREPARATION
 Khar
• The khar is a signature class of preparations made with a key
ingredient, also called khar. The traditional ingredient is made by
filtering water through the ashes of the sun-dried skin of a few
varieties of banana , which is then called kola khar(The name derived
from the local term for banana, "kol" or "kola.") A traditional meal
invariably begins with a khar dish, which can be prepared with
raw papaya, mustard leaves, vegetables, pulses, fish or any other main
ingredient.
• Xô kô ta is a severely bitter type of preparation. It is prepared with
dry juteleaf, urad bean and khar. However, the combination
of khar (alkaline) and tenga (acidic) is not recommended. The liquid
khar is also simply eaten as kharoli with rice which is prepared by
adding a few drops of mustard oil. Assamese people have a peculiar
tradition of eating a large variety of bitter dishes, many of which are
considered delicacies. Some dishes in this category include, fresh
bamboo shoot, cooked or lightly fried, cane shoot, Neem leaves
fried, titabhekuri, bitter gourd, Xukuta, Titaphool, Sewali Phool etc.
Masoor Tenga
• The masor tenga is a light and sour fish dish, another signature
class of preparations. There are numerous ways of preparing the
sour fish curry among Assamese people. The souring ingredient
could be mangosteen, lemon, etc., but the most popular is made
with tomatoes.
• Fish dishes made with fermented bamboo shoot (khorisa) are
generally sour, but they are not called tenga. Fish is fried
in mustard oil or stewed with bottle gourd or spinach.
Another tenga dish is prepared with matimah (urad bean)
and outenga (elephant apple). Bottle gourd can be added to
it. Tengamora or noltenga and lentil is a distinct tenga curry.
Narasingh Masor Jhol
• The narasingh masor jhol is another authentic dish from
Assam.The fishes are cooked in a light gravy of curry leaves which
is a common aromatic herb used in southern and some northern
parts of India.
• The curry leaves are also known as noro-shingho paat in
Assamese. The fish preparations in Assam emphasize on retaining
the natural flavors of the fishes and hence few spices are used.
 Pura
• Pura refers to various forms of grilled and roasted food.
Vegetables, meat and fish are often served in this form. Aalu
bengena pura pitika, pura maas pitika (mashed grilled fish), pura
mankho etc. are a few of the popular dishes.
 Poita bhat
• Poita bhat is a favourite dish in Assam during the summer season.
Cooked rice is soaked overnight and left to ferment. It is and
served with mustard oil, onion, chili, pickles, pitika(mashes), etc.
• The 'poita bhat' preparation is sometimes made alcoholic
according to preference.
 Aloo Pitika
• Aloo Pitika is a simple side dish accompanied to rice and dal. A
soul food in its truest sense, aloo pitika is loved by all of Assam. It
is essentially mashed potatoes with mustard oil, onion, coriander
and salt. This dish can be eaten at both lunch and dinner. Assam
version of the humble mashed potato is delightfully simple and
flavoursome.
 Ou khatta
• Ou khatta is a delicious sweet and sour chutney made out
of ou(elephant apple) and jaggery. The ou is first boiled and then
mashed lightly. Then it is sautéed with mustard seeds in slight oil
and then the jaggery is added. The dish then ready as a great
compliment to your meal.
 Paro Manxho
• As cruel as it might sound, pigeon meat is a delicacy in Assam. It is
simply a delight for non-vegetarian. Pigeon meat usually makes
your body warm and is perfect to eat in winters. It tastes best
when eaten with koldil (banana flower) which is a common side
dish in the food of Assam. This is a wonderful Assamese dish
which combines the deliciously texture of the banana flower with
Pigeon meat. Banana flowers are the buds of the banana plant,
which are soaked and shredded for use in curries.
Baanhgajor Lagot Kukura
• This is a unique dish of the food of Assam made with chicken
meat, bamboo shoots and lentils. The taste of bamboo shoots is
not very common and doesn’t suit everyone but once you eat it, it
leaves behind a unique taste which is generally complimentary to
meat dishes.
 Bora
• 'Bora' are fried balls of mashed lentil or gram — it is equivalent to
vada in few other Indian languages. It may contain other green
leafy vegetable locally called 'xaak' within it, and it is best while
served with 'teteli' (tamarind) curry or dip. There is a huge variety
of 'bora' preparations in Assamese cuisine. The base ingredients
include greens, vegetables, fruits, flowers, skin, and shoots of
various plants. 'Bora' can also be prepared from fish eggs etc.
 Pokori
• Fritter is made of flower and tender leaves of pumpkin, banana,
tender leaves of bottle gourd, eggplant, tender leaves of night-
flowering jasmine, etc.
Some other preparation
Some other preparations in Assamese cuisine include:
• Kahudi
• Panitenga
• Khorikatdiya
• Tenga sorsoriya
• Posola
 Beer
• Liquor is an integral part of linguistically and culturally diverse
communities in Assamaese society. Rice is a primary ingredient
for the many rice beers (Nam-lao - নাম-লাও) and liquors made in
Assam by different ethnic
communities: zou(Bodo), aapong(Mishing),mod(মদ) (Sonowal
Kacharis), Nam-lao -নাম-লাও(Tai-
Ahom), Haj (Tiwa), hor(Karbi), photika - ফটিকা (Kachari), etc.
Snacks and Cakes
 Jolpan
• Jolpan (snacks) in Assamese is what is breakfast although it is not
always served as breakfast in Assamese cuisine. They are eaten as
light meals between main meals and widely served
during Bihu, weddings, Assamese shraadhs or any other kind of
special occasions and gatherings.
• Some types of jolpan are Bora saul (varieties of sticky rice), Komal
Saul, Xandoh, Chira, Muri, Akhoi, Sunga saul, etc. eaten in
combination with hot milk, curd, jaggery, yogurt or seasonal ripe
fruits. These are probably some of the earliest forms of "cereals".
Assamese people have been eating them mainly as breakfast for
many centuries.
 Pitha
• Pitha (rice cake) is a special class of rice preparation generally
made only on occasions like Bihu in Assam. Made usually with
soaked and ground rice, they could be fried in oil, roasted over a
slow fire or baked and rolled over a hot plate. Some pithas are Til
Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya
Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Deksi Pitha, Muthiya
Pitha, Kholasapori Pitha, etc.
• It is made in other areas such as West Bengal, Maharashtra, Orissa
(Odhisa), Delhi, Punjab, etc.
 Laru
Larus are sweet balls that are associated with traditional Assamese
food:
• Laskara
• Narikolor laru
• Tilor laru ,are often seen in Assamese cuisine.
 Tea
• Tea (Saah in Assamese) is an indispensable part of Assamese
cuisine. It is served in form of Black tea, Milk tea, Spiced tea, Green
Tea, Lemon tea (adding lemon juice to black tea), etc.
Some other Snacks
• Some other snacks include:
• Roti
• Luchi
• Ghugni
 Tamul
• An Assamese meal is generally
concluded with the chewing
of Tamul (Assamese: তামোল). Pieces
of Betel nut (Areca Catechu) are
eaten in combination with Betel leaf
(Piper betle),
edible limestone and tobacco. It is a
routine item after every meal.
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