Assam – North Eastern state of India located south of eastern Himalayas along the Brahmaputra and Barak river valleys. It is one of the seven sisters of India. This state is termed as “land of blue hills and red rivers”. <\/p>\n\n\n\n
Assam is a land of mystic hills, wildlife sanctuaries, the beautiful Brahmaputra river and lush green tea fields. This state is a tea paradise and Assam tea is well renowned worldwide for its robust, rich and strong flavour. <\/p>\n\n\n\n
Assamese cuisine is unique, simple and extremely appetising. The delectable dishes are not too spicy unlike Chettinad<\/strong><\/a>, Maharashtrian<\/strong><\/a>, Andhra<\/strong><\/a> or Khatiyawadi cuisines<\/strong><\/a> nor creamy or coconut based like Malabar<\/strong><\/a>, Malnad<\/strong><\/a> or Awadhi cuisines<\/strong><\/a>. The dishes are rather a blend of vegetables, minimal spices, pulses and rice is an integral part of this cuisine. <\/p>\n\n\n\n Popular Assamese vegetarian dishes:<\/strong><\/p>\n\n\n\n Doi Chera: <\/strong>traditional breakfast dish made of beaten rice, jaggery and curd. <\/p>\n\n\n\n Papaya Khar:<\/strong> A traditional dish cooked with a primary ingredient called khar and raw papaya. Khar is a dark brown liquid with an astringent smell that is prepared in a large batch and stored for several months. It is made by filtering water through the ashes of sun dried banana peel or stem. This dish is consumed at the beginning of the meal as it is considered to have a cleansing properties that certainly prepares the digestive system for the spicier dishes. <\/p>\n\n\n\n Boror Tenga<\/strong>: A summer special dish made with lentil fritters in a sour gravy. <\/p>\n\n\n\n Mati Mahor Dali: <\/strong>A signature dal dish made of urad dal and panch phoron. It is a staple and as much favourite among Assamese people as dal tadka among Punjabi<\/strong><\/a>s. Thali in this region is incomplete without this dish.<\/p>\n\n\n\n Bilahir Tok: <\/strong>A sweet and sour tomato chutney made with fresh tomatoes and a few spices. This condiment is served with breakfast or as a side dish or with a main meal. <\/p>\n\n\n\n Aloo Pitika: <\/strong>A simple dish made with mashed potato. <\/p>\n\n\n\n Xaak: <\/strong>A staple side dish made of green vegetables and seasoned with ginger and garlic.<\/p>\n\n\n\n Poita Bhaat:<\/strong> A fermented rice<\/strong><\/a> based dish usually served as breakfast. The leftover rice is soaked in water and left to ferment overnight. Next morning it is generally served with onion, chillies and aloo pitika. It is quite similar to Odia cuisine<\/strong><\/a>\u2019s pakhala bhata.<\/p>\n\n\n\n Labra:<\/strong> Vegetable dish prepared with various vegetables and subtle spices. <\/p>\n\n\n\n Koldil Bhaaji<\/strong>: A dry side dish made of banana flower and potatoes. <\/p>\n\n\n\n Oou Khatta:<\/strong> Sweet and sour chutney made of elephant apple. It is a great accompaniment<\/strong><\/a> with the main meal. <\/p>\n\n\n\n