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Assamese Cuisine


Introduction • Assamese cuisine is the cuisine of Assam, a

state in North-East India. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered around the main ingredient—rice.


History• Assam's history goes back to the ancient times.

The base of this history can be found in Vedic literature, Tantric literature, Assamese folklore and Buddhist literature.


Culture• Assamese culture is traditionally a hybrid one

developed due to assimilation of ethno-cultural groups in the past.


Geographical location• Assam is endowed with petroleum, natural gas

and coal.• Assam is a temperate region and experiences

heavy rainfall and humidity. Winter lasts from late October to late February. The minimum temperature is 6 to 8 degrees Celsius. imestone and other minor minerals


Cuisine• It is characterized by very little use of spices

and little cooking over fire but with strong flavors

• Fish is widely used, and birds like duck, pigeon etc. are very popular.

• Preparations are rarely elaborate—the practice of Bhuna.

• Assamese food is mainly based on rice and fish.


SPECIAL EQUIPMENTS

• Mariya : The food is usually served in bell metal utensils made by an indigenous community called Mariya

• keraahi (iron woks)• Koroch (ladle)• ghutni (wooden hand blender)


Culinary terms• BHAJI : Anything dry or deep fried, either by

itself or in batter.• PITIKA : Vegetable or fish boiled and mashed

and seasoned with mustard oil or ghee and spices.

• JHOLA : Literally, hot. • Bor : Dal or Ground meat or vegetable

croquettes bound together by spices and/or eggs.


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