The soothing hills and tea gardens are but a part of Assam’s landscape. The state’s marvelous cuisine is also worth mentioning. The combination of spices and ingredients encapsulates the region’s natural beauty and tremendous history. Furthermore, Assam’s fresh cooking techniques, which include the use of fresh ingredients and oil-free cooking, provide foods with great taste along with amazing health benefits.
Being the best tourist place in India, Apart from the delectable cuisines, Assam also has a wealth of attractions that include stunning landscapes, diverse wildlife and rich culture. This post will elaborate on the native dishes of Assam along with other delicacies that compose Assamese cuisine.
Smoky Pura and tangy Masor Tenga are some of the few smokey delicacies Assam has to offer. Assam is also home to a range of seafood dishes. The culinary specialties of Assam completely transforms the northeast state into the dreamland of every food lover.
Top 10 Famous Dishes of Assam
Masor Tenga
In my opinion, Masor Tenga is one of the most preferred dishes of Assam. It is a stew or curry prepared with fish and is predominantly sour, in a light and refreshing manner. The Assamese tend to eat Masor Tenga with rice and prepare it using catla or rohu fish along with tomatoes, thekera, and elephant apples.
Masor Tenga is not only good for the taste buds but also soothing as a meal when combined with steamed rice. Its deliciously refreshing tangy flavor makes it a popular dish in summer months. If you are planning to explore Assam, which is among the best places to visit in India, don’t miss out on trying this iconic dish.
Khar
Khar is one other amazing dish from Assam prepared in an unique manner. People prepare Khar using a filtrate of ash from sun-dried banana peel, which gives the dish its name, and then combine it with raw papaya and pulses or fish. The dish has an alkaline property which helps in digestion and detoxification.
Pitha
As a side dish, the Assamese diet truly benefits from Pitha. Mustard oil, green chili, onions, and salt are added to boiled and mashed potatoes, eggplants, lentils, and then seasoned.
By adding different spices, Piita has multiple variations such as those with fish, lentils, or boiled eggs. Each variety is different because of the mixture of smokiness as well as strong perfume of mustard oil.
Pura
Pura has a definition which means ‘grilled or roasted food’ and is apt because it is a familiar form of Assamese cuisine.
There is much pride and joy in the roasting and chargrilling of both fish and meat. The setting works wonders and so does the culinary use of bamboo sticks as the meat is roasted over the fire. The technique gives exquisite taste to the fish and meat.
Poitabhat
To whip up this wonderful recipe, older rice is soaked in water for a duration of one night. The rice is then fermented and seasoned with garnishes of green chilies, onions, and mustard oil. The outcome results in a delicious and probiotic-filled dish.
This dish is most enjoyed during warmer months as it helps cool down the body while providing amazing energy. It has become a farmers go-to before heading into the fields for a long arduous day.
Haah Joha Kumura
Duck is a rich meat in Assam and Haah Joha Kumura describes a festive dish prepared out of this meat. The duck is undertoned with the delightful cooking of ash gourd (white gourd) to achieve a wholesome curry which is fragrant and delicious.
Served with rice, Assam’s multi cuisine is deliciously complex and with the addition of duck, is sure to tantalize with lots of joy Haah Joha Kumura.
Bhut Jolokia
Assam prides itself with a unique chilli known as Bhut Jolokia that is famously known as the hottest one in the world. It is not a dish on its own, but with this chilli, pepper blossoms in the myriad of Assamese pickles, chutneys and even curries adding an exciting dose of heat.
Let the spicy foodies get ready to try out soemthing interesting, dishes containing fried Bhut Jolokia can be very entertaining.
Aloo Pitika
To prepare Aloo Pitika, people mix boiled potatoes with salt, mustard oil, green chilies, and onions. The raw onion paired with the mustard’s strong jolt in flavor makes the dish remarkable.
Aloo Pitika is served with rice and dal, where the former is often substituted with Eggplant Pitika or Masor Pitika. A lot of people in Assam enjoy this dish for its soothing properties.
Silkworm Fry
Considered a protein-rich dish, Silkworm Fry features stir-fried Silkworm pupae, garnished with onions, garlic, and spices. The crispy and nutty taste is surely a hallmark for those eager to explore unique indigenous Assamese flavors. For adventurists, trying Silkworm Fry is a staple when in Assam.
The dish is widely popular among the tribal communities of Assam, offering a glimpse into the tribal dish culture of the state.
Paror Mangxo
Pigeon meat is a delicacy in Assam and then there is Paror Mangxo. Other spices that boost nutrition and flavor during the cold months alongside black pepper and banana flowers make the preparation of the winter special easier.
On special occasions Paror Mangxo, served alongside steamed rice, is a must. It is full of flavor and nutrition, making it perfect for family gatherings.
Conclusion
Dishes of Assam speak about the culinary treasures of the state. Each dish, from the sour Masor Tenga to the pungent Pura, truly reflects the love of the culture and people for fresh vegetables and ingredients.
Assam’s cuisines as well as its people, are diverse – the Pura is a cloud of smoky sweetness whilst the Poitabhat is soft and mildly frosty. When you plan your next trip to northeast India, do not forget to taste the local delicacies.
The flavors found in Assam will make anyone fall in love with the region’s hospitality. If you want to get the best out of Assam’s culture and cuisine then plan a trip with Northeast tour packages is the way to go.
