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Assam is located located in the northeastern of India Because of its proximity to Bhutan, Bangladesh, and Tibet, there is a lot of amalgamation of culture that happened within state.
Assamese cuisine uses a lot of fermented fruit and vegetable that are. Some people find it peculiar, however, it is still tasty. The food offers a wide variety for both vegetarians and meat lovers. Most of the food is centered on the main ingredient – rice.
The influence of the variety of cultures has resulted in a staggering variety and flavors in Assamese food. There are different techniques that are used in Assamese cuisine as well, with the hill regions preferring to use fermentation and drying as fresh produce might not always be available throughout the season. The plains areas will use a lot of variety of fresh vegetables and animal proteins Why is protein important for your body?.
Underneath is the list of 10 traditional Assamese dishes that you need to try:
Khar
Khar is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables or even fish or meat. The basic ingredient “khar” is obtained by filtering out the liquid form of water with a dried, charred banana peel. The taste that was obtained was truly unique and is one of its kind.
The dish is believed to have appetizing and digestive properties. It was suspected that the reason for the invention of this dish is because it was easily produced, and can preserve the ingredients.
Masor Tenga
It is made of fish and slices of dried mangosteen. If there is no mangosteen, thaen Kazi nimbu ( a family of kaffir lime) can be used as a substitute. This dish is light and slightly spiced. It also uses rohu fish, which is one of the fish can be obtained only from Assam. It is best enjoyed during summertime along with rice and is believed to be able to enhance digestion after a heavy meal.
Pittika
A dish is actually a form of charred or boiled vegetable or fish that is mixed with green chili, onion, chopped ginger, mustard oil, and coriander leaves. A variety of ingredients like potato, eggplant, pumpkin, red lentils, and even fish can be used as well in Pittika.
The dish is easily prepared and served with rice. It harmoniously combines the original flavor of the basic ingredients and the pungency of raw mustard oil and other spices.
Paro Mangxo
In most Indian states, pigeon meat is banned for usage in many other Indian states. In Assam however, it is one of the state delicacies. Pigeon is considered as meat that is able to give the body warmth and is generally consumed during winter months. Paro Mangxo is cooked by cooking pigeon meat together with banana flowers and peppercorns. This dish is usually accompanied with roti or even rice.