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Assamese tribes and culture

Various recipes Of Assam

In older age assamese peoples are known as Khar Khuwa Asomia, Khar means - A pulpy lentil ,vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree. Most of the assamese cuisines are made from ingredients that are easily available and the climate of the area like Duck Meat, various fishes etc.

Assamese cooking is a mixture of different indigenous style with regional variation. The food of upper Assam is blander than lower Assam. The cuisine of upper Assam has the oriental influence whereas lower Assam has the influence of near west places like Bengal and Bihar. The Assamese unique food preparation is distinguished by its distinct flavour of exotic herbs, the smell of lime (gol nemu), lemon (elachi nemu or kagji nemu) and the sweet smell of joha rice. The Assamese are virtually alone in preserving the six basic tastes of ancient Vedic gastronomy, including sour and alkaline. 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 and vegetables are served. Betel nut, generally raw, generally concludes the meal.

Bamboo Rice Or Sunga Saul Or Sungat Diya Saul
Bamboo Rice Or Sunga Saul Or Sungat Diya Saul
The simplest way is to cook plain rice. Rice can be cook in many ways. One of the way to cook rice is Bamboo Rice or Sunga saul.
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Pork With Bamboo Shoot Or Baah Gajor Gahori
Pork With Bamboo Shoot Or Baah Gajor Gahori
Pork with Bamboo shoot is one of the favorite dishes among Assamese peoples. Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths. They are sold in various processed shapes and available in fresh, dried, and canned versions. Assmaese people used this in va...
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Koldil Paro Manghor Jalukia Or Pigeon Meat With Banana Flower
Koldil Paro Manghor Jalukia Or Pigeon Meat With Banana Flower
Koldil which is an assamese name in english known as Banana flower is one of the favorite dishes among Assamese peoples. Mostly Assamese people use Koldil with paro mangho(Pigeon Meat).
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Thekera Tengar Hoite Mass Or Thekera Dia Massor Tenga
Thekera Tengar Hoite Mass Or Thekera Dia Massor Tenga
Thekera is the souring agent in this traditional Assamese dish. Thekera for the typical sour taste or alternatively can use lime juice or juice of tomato.
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Pork With Laihak Or Laihakor Gahori Or Laihak Diya Gahori Or Gahori Laihak
Pork With Laihak Or Laihakor Gahori Or Laihak Diya Gahori Or Gahori Laihak
Ingredients: Fresh Pork Meat (cut into small pieces as shown in the photo) 1 K.G. Laai Xaak (Mustard Greens) [BTW, this was home grown :), straight from Assam] Fresh Lai Xaak (Mustard spinach/ tender green) 1 bunch
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Sungat Diya Mass Or Bamboo Fish
Sungat Diya Mass Or Bamboo Fish
"Sungat Diya" or the word Bamboo Fish which means fish is roasted in a bamboo. Note: The Bamboo must be opened with one stroke cut in about 45 degree angle. ( Assmese : Banhor Paab to eke ghapote kaatibo lagibo, beka ke). Also, please open the Bamboo on one side just before you are ready to fill it with the ingredients, this is a cooking tip to retain freshness and flavor.
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