10 Traditional Dishes Of Assamese Food To Try
Khar
Khar is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables or even fish or meat. The basic ingredient “Khar” is obtained by filtering out the liquid from a solution of water and dried, charred banana peel.
Masor Tenga
The word “Tenga” in Assamese means sour. The favourite souring ingredients are tomatoes, dried mangosteen, lemon, raw mango, and elephant-apple. The Masor Tenga is a lightly spiced, tangy fish curry best enjoyed with rice during lunch or dinner.
Alu Pitika
This is basically a form of charred or boiled vegetable or fish mixed with green chilli, onion, chopped ginger, mustard oil, and coriander leaves. A variety of ingredients like potato, eggplant, pumpkin, red lentils, and even fish can be prepared into a Pitika.
Paro Mangxo
Pigeon meat may be banned in other Indian states; but it is a specialty in Assam. It is considered to give the body warmth and is consumed during the winter months. The most preferred recipe is when pigeon meat is cooked with banana flower and lots of peppercorns.
Polu Or Leta
Which fabric is Assam best known for? Silk, right! But why talk of fabric in a food blog? This might be a nose scruncher for some, but stir-fried silkworms are a delicacy favoured by many Assamese. After the silk is taken out from the cocoon, the pupa is boiled in water then stir-fried.
Duck Meat Curry
Duck meat curry is yet another unique food of Assam owing to duck being a very popular meat in the state. It is mostly reserved for special occasions and uses a range of whole spices that add its flavour. If you’re a fan of duck meat, you have to try this out.
Pani Hamuk
Pani hamuk translates to water snails and tastes best when it is sourced from clean, flowing rivers. It’s a bit of a challenge to consume pani hamuk because you need to suck the meat out of the shell, but it’s worth the effort! This exotic dish is sure to leave you wanting more. Pani hamuk is cooked with pumpkin and potatoes.
Ou Khatta
This delicious sweet and sour chutney is made with elephant apple (ou) and jaggery. The ou is boiled and then gently mashed. After this, it is sautéed with mustard seeds in oil. Jaggery is added at the end.
Baanhgajor Lagot Kukura
Cooked with chicken meat, bamboo shoots and lentils, this delicious food of Assam is an absolute treat. While the taste of bamboo shoot might not suit all palettes, it leaves behind a unique taste that compliments meat dishes exceptionally well.
Doi-Chira
Mostly eaten during Bihu, Doi-Chira is also consumed for breakfast. It is essentially a dish that contains flattened rice mixed with curd, cream and jaggery, making it a favourite among locals. It is a traditional Assamese dish that you must try at least once.
