Introduction
Also like the region, the cuisine of Assam is kindly simple yet very rich. This conveniently mirrors the lifestyle of the hill and plains people using natural and relishing tastes. Using rice in its preparation, Assamese food is quite different from traditional Indian food in the sense that it gives fresh veggies, fish, and meats their due.
The Basics: Rice and Beyond
The main constituent in an Assamese menu is rice, which accompanies different items. The particular delicacies are Fish curry where the sour type is referred to as Machor Tenga. Taking meat, Assamese people also take chicken, duck, pigeon, pork, fish as well, and the preference is more towards, less spicy, normally comforting food. While the dishes may be rather plain, each has its own identity and it is the fertile black soil and natural produce of the region the river the Brahmaputra sustains that brings this creativity about.
Distinct Ingredients and Cooking Methods
It uses fresh as well as fermented ingredients like, bamboo shoot, mustard green or its seed, raw or ripe fish etc. The food is not spicy because the chefs believe that the ingredients provide enough flavors on their own. Boil some palm produce, the food prepared from the ashes of dried banana peel, Khar is traditionally taken with the meal. Pura is another favourite, which specialize in grill/roasted meats/ vegetables recipes, flavorful meats with fresh vegetables, minimalistic, real and alluring.
Green Goodness and Regional Specialties
Fresh vegetables, particularly the green leafy vegetables locally called as Xaak, have their own significant place in the meal of the people of Assam. Being used in more than 101 varieties during several festivals, these greens are usually steamed with fish or meat or stir-fried. The area is also famed with different types of pickles from different fruits of the region such as mango, lime and tamarind .
Like other parts of India, various meats – chicken, duck and squab – are also delightfully incorporated into the Assamese platter, which may be boiled or shallow fried. River fish is a major ingredient, and it comes grilled or roasted in banana leaves to retain its original flavor. Most of the cuisines are prepared with a low spice content which makes them easy to digest and healthy, for those of us who enjoy nothing more than comfort food with a difference.
The Sweet Side of Assam
Every conversation of Assamese cuisine is incomplete without the mention of Pithas, rice cakes that are released during Bihu, for instance. These cakes can be fried, roasted or stamed, they provide a sweet dish to complete the meal. Tea is also an essential feature of their tradition, with the possibility to choose between a black or green tea and even spicy ITA laal saah (red tea).
The Bottom Line
Assamese food is simple, tasty, and there is nothing that doesn’t taste delicious because of the focus on fresh, healthy ingredients and the lack of heavy use of spice. It is an indication of its multicultural appearance and its proximity to nature. No matter whether it is the ever popular Khar or the sour Machor Tenga, the otherwise spicy food of India takes a comparatively lighter turn in the region.
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