A light and sour fish dish made with yellow mustard, Kazi nimbu, ginger and tomatoes. The fish used here is a fresh catch Chonak and it's absolutely scrumptious with a riot of flavours.
It is a dish prepared with mashed potato mixed with onion ,green chilly, chopped coriander leaves with drizzle of raw mustard oil. It is a signature side dish and is a must in every assamese thali.
A very classic dish of chicken. The banana flower, called koldil is rich in iron and dietary fibres. It’s chopped very fine and cooked with chicken with traditional spices.
PATOT DIYA MASS
This is a mainstream dish among non vegans. The fishes are blended in with spices like coriander, onions, chillies, salt and mustard oil. They are enveloped by banana leaves or sweet-smelling turmeric leaves and steamed.
TIL DIYA MURGI
'Chicken In Black Sesame'. This is a unique recipe with a perfect blend of Assamese taste and chicken.
This traditional dish of Assam is very famous among the farmers and is known as 'Simple Man's Food'. It is a typical breakfast which is fermented rice with curd and green chillies, usually served with mashed potatoes.
GAHORI WITH LAI XAAK
This particular dish is an emotion for Assamese pork lovers. A totally oil free dish, the pork chunks are boiled with mustard greens ginger, garlic, king chillies and stir fried.
The Fiddlehead ferns or Dhekia, stir fried with baby potatoes or chickpeas are something you can never afford to miss. It goes well with rice and daal.
PURA MASS PITIKA
Another mouth-watering authentic dish. It is usually roasted fish which is mashed and mixed with a little bit of khaar, mustard oil, and a pinch of salt.
No Assamese feast is complete without this exotic dish. Duck meat is generally enjoyed in the winter months. Cooked with a special type of ash gourd called “joha kumura “.