What makes Assamese Cuisine so Exotic?

Foodie??? Non-Assamese??? Hmmm…then you must look at these 14 exotic stuff that make Assamese cuisine really SPECIAL…..and do try in some Assamese restaurants or make yourself invited to any of your Assamese friends….

“Simplicity is the beauty!” Yes! That’s the one sentence description of Assamese cuisine. Along with simplicity, Assamese cuisine is a unique blend of different original styles with considerable regional variations as well as some striking external influence. 

We make varieties of Assamese dishes….Veg and Non-Veg….But what are the catalysts to make those dishes special….here they are…

1. Bhut Jolokia : Bhut Jolokia or the Ghost Chilli is one of the hottest chillies in the world. It has a special flavor and taste which help in bring a unique aroma to the dish:

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2. Baah Gaaz : Baah Gaaz or Bamboo shoot can be fermented and then it's called 'Kharisa'. It can be kept for years, and can be eaten as pickle or can be mixed with different veg and non-veg curries:

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3. Khar : Assamese people are called ‘Kharua’ too…as they cook ‘khar’ very frequently. This is a unique dish of Assam and it is believed that khar cleanses the stomach. The ingredient is made by drying and burning the skins of banana to take out the ashes, preferably a variety called bheem kol ( a special banana found only in northeast India). Water is then filtered through the ashes. And this water is called khar and is then added to the different dishes :

Photo Courtesy : Wikimedia

.4. Maan Dhonia : This is my favourite. These leaves are also known as Vietnamese coriander or Mexican coriander. A hot and sour chutney is prepared by Maan Dhaniya or added in different curries:

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5. Dhekia: is a kind of wild fern - a leafy vegetable, which can be cooked separately or can be mix with non-veg dishes like Pork:

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6. Aamloi Parua : Aamloi tup or red ant eggs are indigenous food which is specially found during the month of April. Aamloi tupar dish with a glass of laupaani can not be compared with any other dishes! Khauo, Tab Jaano!!!

Photo Courtesy : Ashapurna Phukan

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7. Polu : Assam is famous for Silk. And the Silk worm pupae is full of nutrients. These can be crisp-fried and used as an appetizer:

Photo Courtesy : Ashapurna Phukan

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8. Kaji Nemu :  This is a special variety of lemon found in Northeast India:

9. Kasu : Kosu Thuri or Kosu Xaak (colocasia plant) is a leafy vegetable which can be cooked separately with tomatoes or bake in Banana leaf or mix with non veg dishes like Pork:

Photo Courtesy : Madhusmita Kalita Pathak

.10. Thekera : This fruit is found in northeastern states. It is green when it is raw, get deep purple when ripe and turns deeper purple or blackish while sun-dried. It is used as a souring agent to make different veg and non-veg curries. It is also used to make refreshing drink, as  the old dried fruits are good for dysentery, digestive and cooling:

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11. Kon Bilahi: The little tomatoes! Smoke them well and mix it with coriander, chilli, onion and ginger and eat with Poita bhaat (Rice from the previous day, drenched in water) or else put some fresh ones in fish curry…….You will never forget the taste! Guranteed!

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 12. Posola : Posola or banana stem is used in many simple yet delicious dishes as main flavouring ingredient, that brings out the best flavours of Assam. This is very nutritious and has distinctive flavour:

Courtesy : Wikimedia

.13. O’ Tenga : It is called elephant apple which is used as  tangy agent. It can be mixed with any daal or fish curry, which gives a special aroma and taste:

.14. Laupaani : Laupaani or Xaaj is a rice beer which is made in a traditional style and served in different occasions in Bamboo mug or bell metal bowl:

Assamese Kitchen

I am not an excellent cook, but like to explore exotic dishes, and hey…..I enjoy the MasterChef and the cooking programs too….!!!

Cuisine of a land reflects the culture, tradition and practices of a specific society. A cuisine is primarily influenced by the climate and the ingredients that are easily available in the area. As I originally belong to Assam…just wanting to write few words on its cuisine.

Mother Nature has given Assam bountiful greenery. The biodiversity of Assam makes her biologically rich with many rare and common plants and herbs. There are more than 3000 species of medicinal plants and herbs. Infact, Hsüan-tsang, the famous Chinese Buddhist monk, scholar and traveler said that every plant in this region has medicinal value.

Assam is a multiethnic society with diversified culture. Forty five different languages are spoken by different communities in Assam.

In this state, eating means much more than just indulging the stomach. Cooking process is in sync with nature, and reflects the simple lifestyle of the populace.

We, Assamese cannot live without rice. Rice is our staple food which is cooked in numerous ways. In rural areas and to honor guests in traditional way, Assamese people serve meal on Ban Kaahis (heavy bell metal plates) and give them to sit on bamboo mats (Dhora) or low stool (pira). Sometimes, meal is enjoyed in plantain or banana leaves also.

A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat, vegetables are served and chutneys and ambals provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes. Raw Betel nut generally concludes the meal.

Our Non Assamese friends lovingly call us Khar Khoa Asomiya as khar is served as a first course of a meal.

We are fresh fish lovers. It is enjoyed eating with hands as many fishes, specially the small ones are full of sharp bones. More the bones tastier the fish is. Baked fish in plantain leaf is a delicacy. Fried small fish is a favourite side dish. Meat is also a delicacy. Dal is also served along with one or two Bhajis. We also have our very own chutneys like Kharoli, Pani- Tenga etc.

Assamese cooking is a mixture of different indigenous style with regional variation. It is basically low cal and low fat cuisine. But, off lately, the Assamese cuisine has the influence of Bengal, Orissa and Bihar.

The Assamese unique food preparation is distinguished by its distinct flavour of exotic herbs, the smell of lemon (gol nemu or kaji nemu) and the sweet smell of Joha and Bohra rice. We also have our own share of exotic delicacies like fermented bamboo shoot, herb chutneys and khar.

The people of this land of blue hill and river take full advantage of Mother Nature’s bounty. Locally available green leafy vegetables known as ‘Xaak’ are: Spinach, "Lai" (a family of mustard greens), Mustard greens, fenugreek greens. "Khutora". "Moricha", "Mati Kaduri". "Mani Moni", Mint, Cabbage. Green vegetables are often boiled with water to form a gravy or fried in oil with onions. Other locally available vegetables are: cauliflower, beetroot, kolhrabi, curry bananas, banana flower, banana stem, bell pepper, "potol". jeeka". "bhool", snake gourd, bottle gourd, "ronga lao".

It is a common practice for a typical Assamese kitchen to have fermented and dried bamboo shoot, dried cocum (thekera), rice powder, powered lentils (mahor guri), Kharoli, Khahodi and chilly pickle (bhut jalakia, kon jalakia).