Sentinel Digital Desk
DOLEY RI’GANG, located in Pipalguri village, about 45 km away from Dibrugarh Airport, is set amidst lush greenery and bound by the river Brahmaputra. It is a picturesque farm, cultivating an array of fruits, vegetables and bamboo, along with its mainstay paddy. Many activities like farm walks, village walks, boating, banana & bamboo rafting, swimming, fruit picking & cow milking are available for the visitors. Traditional Mising cuisine prepared using farm-fresh ingredients is another highlight of the farm
The Namphake village in Naharkatia (57 km from Dibrugarh town), is home to the Tai Phake community and is the largest Tai-Phake village of Assam. Tai Phake is a branch of the great Tai race that entered Assam in the latter half of the 18th century and the Nam Phake village is said to come into existence in 1850. The enticing hamlet is home to about 150 Phakial families and is spread along the banks of the Buri Dehing, a tributary of the mighty Brahmaputra. The houses are built in chang-ghar style (houses raised on bamboo stilts) with roofs made from dry toko leaves. The people in Nam Phake village follow Buddhist religion and speak Phakial language, a dialect similar to the language in Thailand . The Nam Phake Monastery is one of the oldest in Assam. The other attraction of the area are Nong Mungchiringta (Musulida Tank), Ashoka Pillar and Buddhist Pagoda
Ketetong, a Singpho tribal village is located on the banks of the Buri Dehing river near Margherita in Tinsukia district. In Singpho language, Ket means “brick” and Tong means “scattered” and the name of the village has been coined with the amalgamation of these words. The village is a vibrant display of the multihued Singpho tradition and customs, their dresses and food delicacies .The Ketetong Buddhist Monastery nearby is sure to leave tourist entharalled. The Singpho are believed to be India’s first tea drinkers and it was the Singpho King Bessa Gaum, who introduced tea to Robert Bruce in the year 1823. The “Phalap” is a unique handmade brew of the Singphos. The traditional method is to process the tea by first heating the leaves in a metal pan until they turn brown, and then it is sun-dried for a few days. The sun-dried leaves are tightly packed in bamboo hollows and smoked over a fire. In a week’s time, the processed tea hardens. It is then preserved for up to 10 years and small portions are sliced off each time to prepare a fresh cup of tea. Like wine, the tea matures with time and gives a golden-orange colour. The organic and traditional method of preparation retains its medicinal value. The phalap and a traditional Singpho meal is a pleasant experience for a tourist.
ugibari rural tourism site is located at a distance of 100 km from Kaziranga National Park in Golaghat district of Assam. Covering an area of about 100 bigha, it’s a place of pure natural beauty. An orchid park with 500 different varieties of orchid, a magnificent lake covered with lotuses surrounded by rows of tea plantation are some of the major highlights of the place. Accommodation facilities are also available for the tourists
Baligaon Miri Green Village is Assam’s first certified green village. It is located on the west bank of Jia Bharali river in Sonitpur district. Nameri national park and tiger reserve is 26 km north of this villalge. It is inhabited by the people the Mishing tribe whose tradition and culture provide a unique experience to the visitors. From adventurous village tours to traditional Mishing homestays, from traditional dance forms such as the alam paks ong to treks to the beautiful Sikom - this village highlights the beauty of the traditional culture of the Mishing community
I n Assam, bell metal products are as ubiquitous as bamboo handicrafts, making it the second-largest handicraft industry of Assam. It is in Sarthebari, situated 90 km from Guwahati, that one gets to see the manner in which the metal is crafted into singular pieces for use and display. The technology is not state-of-art, but simple and wondrous. And just to watch the craftsmen employ their anvils, hammers and pincers, to shape and create dinnerware can be joyous and an enchanting experience