Assamese traditional cuisine



Assam, a state in the northeastern region of India, has a rich and diverse cuisine that reflects its cultural heritage and geographical diversity. Some of the traditional food items of Assam are:

1. Khar: A signature dish of Assam, Khar is a broth made with a special ingredient called 'khar' (alkaline). It is usually served with rice and fish or meat.                                                          


2. Xaak aru bhaji: A vegetarian dish made with different types of greens (xaak) like spinach, mustard greens, fenugreek leaves, etc. and stir-fried with spices.


3. Masor Tenga: A sour fish curry made with tomatoes, lemon, and other souring ingredients.


4. Duck curry: A spicy and flavorful curry made with duck meat, onions, tomatoes, ginger-garlic paste, and a range of spices.


5. Pitha: A sweet or savory rice cake or dumpling made with rice flour, coconut, jaggery, and other ingredients. Pitha comes in various shapes and sizes and is an essential part of Assamese festivals and rituals.


6. Payas: A dessert made with rice or vermicelli, milk, sugar, and cardamom. It is typically served cold and garnished with nuts and raisins.

               Assamese cuisine also includes a range of snacks, pickles, and chutneys made with local ingredients like bamboo shoots, jackfruit, and fermented fish. The use of mustard oil, ginger, garlic, and chillies is predominant in Assam's traditional food, giving it a distinct flavor and aroma.

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