ASSAMESE FOOD STYLE

Being born in the house of foodies, interest for foods or better say all kinds of foods is nothing but the result of the genes that I have got willingly or unwillingly through inheritance. Especially when you see your father wake up in the morning rather searching for the news paper he enthusiastically goes to kitchen just to discover what’s on the breakfast menu today, you are bound to learn to love foods.

 Again the place where I born, Assam, although famous for one horned rhino, tea and crude oil but also very rich in foods, though fall in North Eastern part of India where the food culture is generally Mongolian in nature but surprisingly Assamese foods have its own identity and uniqueness, although, one can see a bit similarity with Bengali cuisines but it stand tall and apart due to its strong autochthonous nature. The Assamese Year is full of celebrations come in the form of traditions and if someone deeply sees, all are somehow connected to foods. The famous three Bihus celebrated in January, April and October, specially the first two are not only a cultural delight but also a celebration of foods. The famous Laru/Laddu (round shaped ball made of coconut extract/black sesame mixed with liquid sugar or jaggery) and Peetha (Rice cake filled with coconut extract or sesame mixed with sugar or jaggery) brings happiness and joy to your eyes and tongue when offered with a hot cup of famous assamese tea and there are so many other dishes to offer one can’t deny. These are traditional foods and are purely vegetarian in nature but Assamese menu has lot to offer for the non vegetarian food lovers as well. Here in Assamese society three kind of meats are very popular Duck, mutton and pigeon meat, though the third one is the tastiest but at the same time very unique and rare as I visited several places in India but never find pigeon meat in any menu. The cooking style is almost similar to the other part of India as the use of spices and herbs of Ayurvedic significance again proves the charisma of Unity in Diversity one more time. Again if you are a fish lover I can assure you that you are just in the right place. The mighty river Brahmaputra that flows through the state and about dozens of small rivers are the home for hundreds of species of fishes, though some are common but many are unique and indigenous. From my childhood days, I have seen there are few fish dishes which are only and only cooked and served in this part of the world. Like Ou Tenga Mas (Fish cooked with Elephant Apple, a rich source of Vitamin C), Kordoi Tenga Mas( Fish cooked with Star Fruit), Bhapot dia Mas (fresh water fish barbequed in banana leaves) these are so unique recipes, I would say a must have for a fish lover.

Lastly for me, Food is a story of never ending happiness and the journey goes on with me and after me as well. Although it is impossible for me to include and mention all the dishes but tried my level best to get you acquainted with the food habits and tastes of the people living in this part of the world.