“Tasty food is not always nutritious or may not be healthy.” But this is not true for Assamese cuisines. Authentic Assamese cuisines are tasty, yummy, yet healthy; you can’t resist trying them again once you feel the delicacy.
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As diverse as its land and traditions, Assamese cuisine serves a variety of flavours, aromas, colours, and authenticity. For many years, Assamese people have been able to preserve the unique ingredients and their indigenous food practices and customs.
The prominent flavours of Assamese cuisine include sour, alkaline, spicy, and, most importantly, the rich aroma of exotic ingredients. From traditional comfort food to exotic blends, Assam is a house of healthy, rich diets.
Apart from the famous Aloo pitika and Khar, there are several other tasty delights to welcome a foodie at any time of the year. Assamese cuisines are as irresistible as the cheesy centre of a fresh pan pizza.
Here are the 9 delectable Assamese Cuisine you shouldn’t miss
1. Paaro Mankho: Pigeon Meat
Paro mankho or pigeon meat is one of the specialties of Assam. A must try for any outsider looking for a perfect Assamese cuisine. Although banned in other Indian states, it is loved by the locals over here.
Here’s one interesting fact too ! it is mostly consumed during winters as it’s claimed to keep the body warm, recommended for cold and fever even. So next time when the chilly wind enters through your window, you know what that tummy is craving for.
Cooked with banana flowers or simply with potato and spices, pigeon meat is usually served hot and spicy.
This dish has been prepared by the Assamese for centuries, and it is still a favorite among those who value antiquity.
2. Dhekia Xaak
Ever wondered what we Assamese do with such a diverse variety of vegetation ? Yes ! we do admire the nature but we also search for any kind of edibles that enhances the flavors of our platter.
Fiddlehead fern locally called dhekia xaak is a popular side dish in the authentic Assamese thali. Mostly grown in the wild, it is a spring delight. This flavored leafy vegetable simply sautéed or fried makes a delicious side dish.
A few delicacies that are hard to resist are :
- Dhekia xaak bhaji ( stir-fried fiddlehead ferns)
- Dhekia xaak bilahi masor tenga ( fish curry cooked with fidddleheads and tomatoes)
- Boror tenga aru dhekia xaak (fiddleheads and lentil dumplings in sour curry )
- Dhekia xaak’or logot koni ( eggs fried with fiddleheads )
Dhekia xaak is an authentic Assamese cuisine that represents the flavors of Assam with its delicious aroma and juicy greens.
3. Silkworm
Locally called Polu or Leta, Silkworms are loved by many. It is a popular cuisine of Upper Assam and is mainly served with alcoholic beverages. Now home-brewed alcohol and an exotic larva for side dish, something I wouldn’t miss by any chance. Might not be for everyone but if you are looking for something unique, this exotic dish serves as a treat.
The silk is taken out from the cocoon and the pupa is boiled in water to season with different spices and enjoyed as a snack.
Essentially a tribal dish, the larva is also sometimes stir fried with spices. It is crunchy on the outside and liquid-like on the inside.
Silkworm is a popular Assamese cuisine that attracts tourists for its unconventional key ingredient and mouth watering taste. So next time you are in Assam, don’t forget to try this unique dish. Your friends will be trilled to listen to your delicious adventures.
4. Bahgajor logot Kukura
Not as complicated as its name, Bahgajor logot Kukura is simply chicken cooked with bamboo shoots and lentils.
Assamese people share a lover affair with bamboo shoot. They’d try to include it in different Assamese cuisine and non-veg recipes. I’d recommend the famous bamboo shoot pickle and if you demand some chicken alongside, this dish is definitely for you.
Bahgaj or bamboo shoot has a sour taste and a distinct aroma. When cooked with chicken, it blends in with the flavors and gives a slight tangy punch to the taste buds.
A staple in Assamese households, this dish is rich in flavors. The aroma of bamboo shoots sets it apart from the other chicken recipes. Slight tangy and spicy, it is best served with rice.
Included in the main course, it is the most famous of all other chicken delicacies.
5. Lai Xaak Gahori
Ever thought how some boring greens would taste like when combined with your very favorite pork? Well this Assamese cuisine serves the demand and brings all the authentic flavors to your plate.
Pork, mustard greens, bhut jolokia (King chilli ) – feels like home to every Assamese. Being a destination for pork lovers, this particular comfort dish is the most popular yet loved among the locals.
Pork is loved all over the Northeast but when it is included in Assamese cuisines, it comes in a variety of flavors and Lai Xaak Gahori is the most favorite one.
No pork in Assam should ever concern my health enthusiasts. As it is cooked in mustard oil or sometimes oil-free with lots of greens, this curry is light on one’s palate as well as tummy. The greens balances the flavors and gives it a rich taste.
Less oily and filled with juicy flavors makes this dish a must try.
6. Poita Bhat
Take that extra minute of sleep and worry less about breakfast because here’s a healthy and tasty meal which will be ready within a couple of minutes.
Poita Bhat is cooked rice soaked and fermented in water. Sounds different right ! This Assamese cuisine is inclusive to the natives and is loved by everyone in Assam.
The leftover rice is used for fermenting overnight which gives it a sour and different taste.
Served with mustard oil, salt, onion and chillies ; it is a traditional take on simple rice. Our favorite Aloo Pitika ( mashed potatoes ) is also served along with poita bhat.
A favorite dish in summer as the fermented water called Torani has beneficial effects. It prevents dehydration and is rich in vitamins.
A nutritious diet with comforting flavors and easy to prepare with simple ingredients. There is nothing to doubt about Poita Bhat when it comes to choosing a healthy tasty meal.
7. Patot diya maas
It is impossible to discuss Assamese cuisine without a fish recipe. But here’s something different from the usual fish curry to rejuvenate your taste buds.
An authentic Assamese cuisine, Patot diya maas is a dish cooked with steamed fish. Small freshwater fishes are steamed in banana leaves along with herbs and spices. Mainly chillies, coriander, onion and garlic are used as prime ingredients.
Traditionally, raw fish is steamed and slow cooked inside a banana leaf pocket and straws are lighted to provide a low flame.
The steam provides a soft texture to the fish and the flavors remain intact. A small amount of lemon juice is preferred for garnishing. I could never say no to something with garnished lemon. The fish is served directly or as a side dish with rice.
It is a popular dish among the villagers due to the availability of freshwater fishes from various water sources and also for its delicious taste and aroma.
8. Pani Xamux
The exotic adventure doesn’t end here, I’ve one more ingredient to introduce to the list and its not something you’d usually find in other regions. These are not your regular snails, these are clean, soft and delicious snails cooked using old indigenous and traditional recipes.
Pani Xamuk or water snail is a popular exotic Assamese cuisine. Fresh clean rivers are the source for collecting these snails.
It is primarily cooked by the Bodo tribes of Assam with their mouth watering recipes. One of the most loved among them is Pani Xamuk cooked with MatiDali or Black gram.
The snail is first boiled along with their shells and then cooked with Dal or broth. The very popular Khar ( alkaline ) is also added to the broth to enhance the flavor. Spices are added and Voila ! the soft delicious snails are ready to be sucked from the shells and consumed in delight.
9. Assamese Thali
“Thali” in Assamese means the plate or dish where we eat. A full-plate Assamese meal served in a gracious manner is popularly known as Assamese thali. It contains mainly rice and lentil soup, commonly known as “Dali-Bhat” in Assamese or “Dal-chawal” in Hindi. “Dali-Bhat,” served with other vegetarian items like Aloo-pitika, Khaar, etc., makes a complete meal and provides most of the nutrition we need in our body. Therefore, it has become the most common Assamese food that local people consume at least twice a day.
By default, Assamese thali refers to vegetarian cuisines, and when served with non-vegetarian dishes like duck meat curry, it becomes an exclusive Assamese cuisine.
Bottomline
If you are looking for authentic and delicious Assamese cuisine along with nutritional value and a good appetite, just visit any local Assamese restaurant and order an Assamese thali with any of the cuisines mentioned here, enjoy the meal, feel the delicacy, and thank me later.
Rimjim is a passionate researcher, writer, and storyteller. Being an Assamese, she feels the pride and enthusiasm for writing blogs,stories and articles promoting Assam, Assamese culture, lifestyle, and food. Email: rimjim@diversityassam.com
