A spread representing Assamese cuisine. It shows sauteed greens, khar, fish, pork, pitika and the kaji lemon wedge, in traditional bell metal utensils. There is no sweet dessert and the meal ends with betel nut chewing.
National Film Award for Best Feature Film in Assamese
Monuments
Tamreswari Temple
Symbols
Coat of arms
O Mur Apunar Desh (anthem)
Organisations
Dr. Bhupen Hazarika Regional Government Film and Television Institute
Sadou Asom Lekhika Samaroh Samiti
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Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation[4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism,[5] and some continue to do so.[6] Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.[7] The preferred oil for cooking is the pungent mustard oil.
Kosu xaak aru madhuxuleng (Colocasia with Polygonum microcephalum)
A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient. Another very common dish is tenga, a sour dish. Traditionally, both khar and tenga are not eaten together in the same meal, though it has become common lately. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul (betel nut, raw or fermented) and paan generally conclude the meal.
Though still obscure, this cuisine has seen wider notice in recent times.[8] The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.[9]
^"639 Identifier Documentation: aho – ISO 639-3". SIL International (formerly known as the Summer Institute of Linguistics). SIL International. Retrieved 29 June 2019. Ahom [aho]
^"Population by Religious Communities". Census India – 2001. Ministry of Home Affairs, Government of India. Retrieved 1 July 2019. Census Data Finder/C Series/Population by Religious Communities
^"Population by religion community – 2011". Census of India, 2011. The Registrar General & Census Commissioner, India. Archived from the original on 25 August 2015. 2011census/C-01/DDW00C-01 MDDS.XLS
^(Das & Deka 2012)
^"In the book Folk Literature of Assam, Prafulla Dutta Goswami mentions that all kinds of cattle were consumed by the inhabitants of Assam much before the caste system and the colonial order had taken over." (Barman 2018)
^"Inspite of becoming Hindu, the Tai Ahoms have not given up their food
habits, i.e., taking pork, beef, chicken, and rice beer." (Gogoi 2011:227)
^Babbar, Purobi Queen Bee Of Assamese Cooking Archived 8 June 2007 at the Wayback Machine
^Krich, John (6 July 2012). "Hot Like Fire: Asia's 5 Spiciest Cuisines 4.Assamese". Time. time.com. Retrieved 22 January 2013.
^Janer, Zilkia (December 2012). "Assamese food and the politics of taste". Seminar (640). Retrieved 22 January 2013.
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its originality and uniqueness.These lemons are an important part of Assamesecuisine .These lemon are also famous for their significant smell. The Assam...
eight USD per pound. In Indian cuisine, squab features prominently in the Northeast, such as in the Assamesecuisine. Pigeon is usually cooked as curry...
abundance of the harvest. Kaji Nemu holds a special significance in Assamesecuisine, where raw lemon slices are commonly served with rice and curries,...
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world. Cuisine of Jharkhand Oriya cuisine North East Indian cuisines Sikkimese cuisineAssamesecuisine Tripuri cuisine Naga cuisine Manipuri cuisine Arunachalese...
is also a part of Indian cuisine, especially important in Northeast India, such as in the Assamesecuisine. The old Assamese text, Kamarupa Yatra discusses...
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to dal (lentil soup) for flavor balance. It is extensively used in Assamesecuisine in many dishes like masor tenga (sour fish curry) and tenga dali (sour...
one who eats). Although Khar means alkali i.e. opposite to acid, in Assamesecuisine Khar is also the name of a dish (which is probably unique to the Indian...
after cooking. It has an important role in Assam and for the Indigenous Assamese. In 2016, an organization called Seuj Satirtha in Sivasagar district in...
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Assam, bamboo shoots are part of traditional Assamesecuisine. They are called khorisa and bah gaj in Assamese and "hen-up" in Karbi in Assam. In Karnataka...
In Bangladesh, rice flour is a regular ingredient. In Bengali and Assamesecuisine of eastern India, it is used in making roti and desserts such as sandesh...
distinct and traditional food in Bengali cuisine. This traditional delicacy is also famous to the Assamese. It is prepared at the time of Magh Bihu or...
Southeast Asian cuisine. One variation of bora saul is kola (black) bora saul, or black sticky rice. Bora saul is used in various other Assamese dishes, such...
Assamese literature (Assamese: অসমীয়া সাহিত্য, romanized: ɔxɔmiya xaɦitjɔ) is the entire corpus of poetry, novels, short stories, plays, documents and...
Onla (Bodo word) is one of the bodo cuisines made from rice flour, khardwi (alkali) and spices. Chicken or pork is sometimes added. Some of the famous...
Indian subcontinent and used in the cuisines of Eastern India and Northeastern India, especially in the cuisines of Bhojpur, Mithila, Odisha, Assam, Bengal...
Posola in Assamesecuisine is a food made with the inner part of banana shoots. The bark is peeled off and the tender inner part of the banana stem cut...
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