Rice Rice is the most important ingredient in this cuisine. The diversity of rice grown in the region has led to speculation that the grain was first domesticated in the Assam-
Yunnan region. Both the
indica as well as the
japonica varieties are grown in Assam. The most popular class of rice is the
joha or scented rice. As a staple, rice is eaten either steam boiled (
ukhua) or sundried (
aaroi). Some very high quality rice varieties,
Karaballam or
kauribadam etc., are available in Assam only. Rice is eaten as a snack in many forms: roasted and ground (
xandoh), boiled in its husk and flattened (
chira), puffed (
akhoi).
Kumol saul is rice that is precooked, dried and then husked; it can be simply soaked in warm water and eaten as a light meal. Rice is a part of all meals in Assam. A traditional breakfast consists of
chira with
yogurt and
jaggery. Typically, farmers eat cooked rice soaked overnight (
poita) simply accompanied with salt,
mustard oil,
onions, etc. Snacks are
xandoh,
kumol saul or
boka saul, sticky rice or bora saul, which can be eaten with sweet or salty accompaniments. For other major meals, rice could be boiled, steamed, or wrapped in leaves and roasted. 'Sunga Saul' is a special preparation in which (sticky) rice (
bora saul) is cooked in bamboo hollows called 'sunga'. 'Sewa diya Bhaat' is another preparation where sticky rice is steamed over boiling water. They are generally served with meat or fish. Sticky rice is also wrapped in leaves, usually plantain leaves or
tora pat, and dropped into boiling water to prepare
tupula bhat. A special class of rice preparations, called
pithas are generally made only on special occasions like the
Bihu. Made usually with soaked and ground glutinous rice (
bora saul), they could be fried in oil with a
sesame filling (
xutuli pitha), roasted in young green bamboo over a slow fire (
sunga pitha) or baked and rolled over a hot plate with a filling (
kholasaporia pitha).
Fish The next most important ingredient is fish, harvested from the many rivers, ponds and lakes in the region. The extremely wet climate and the large numbers of water bodies has ensured that large varieties of freshwater fish are available in abundance in the valley. It is a staple item in Assamese cuisine. There is no traditional ethnic community in Assam that does not eat fish. Most traditional rural households have their own ponds for
pisciculture. Some of the most popular big fishes are the
borali (freshwater dhark),
rou, and
cital (big),
khoria (medium) (
Chitala chitala),
maagur,
xingi,
borali,
bhokua or
bahu,
xal, and
xoul. Small varieties of fish available and eaten in Assam include
puthi (
swamp barb),
ari (long-whiskered catfish),
goroi (green snake head/spotted snake head),
kawoi (climbing perch;
Anabas testudineus),
kholihona (Indian paradise fish;
Ctenops nobilis)
borolia,
mua,
seniputhi,
tengera,
lasin,
bhangun, and
pabho. ) The
mas tenga (sour fish), which is commonly eaten by most communities of Assam, has lately become a signature dish of Assamese cuisine. The most popular souring agent for the
tenga is
tomatoes, though ones made with
kajinemu juice (thick skinned elongated
lemon) and
thekera (dried
mangosteen), Ou-tenga, teteli,
kordoi tenga (south-east Asian starfruit), and
tengamora(roselle leaves) are also popular. The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables, and greens as per preference and availability. Fish is also prepared by roasting or char-grilling. A common favourite dish is a small fish roasted in banana leaves (
paatotdia).
Hukoti is a special fish dish prepared from dried small fish like (
puthi maas) pounded with arum stem and dried and stored in bamboo tubes. Variations of this exist among the ethnic communities of northeast India in general and Assam in particular. Dried and fermented small fish
puthy mas (
Ticto barb), three to four in number, are roasted with lavish amounts of green chilis, tomatoes,
ginger and
garlic (all roasted). The ingredients are then pounded in a mortar to make a coarse paste and served with rice. Fish eggs and innards are also cooked and consumed. Petu bhoja (fried fish intestines) is also considered a delicacy along with the traditional Assamese Jal, which is an herbal fish curry made with medicinal herbs like bhedailota (Chinese fever vine), noroxingho (curry leaves), bon dhunia, man dhunia, manimuni (Asiatic Pennywort), tengesi leaves, and more. It is known for its rich flavour and medicinal and antioxidant qualities. • See also Fish of Assam
Meat The Assamese meat and fish dishes are characterized by a low amount of spices and oil, higher quantity of ginger, noroxinghow paat (
curry leaves), Khorisa (fermented bamboo shoot) and lemon juice, and differ completely in taste from the dishes of neighboring Bengal and are quite similar to the cuisines of nearby South-East Asian and East Asian countries.
Chicken,
venison,
squab,
mutton,
duck and
pork is very popular among the indigenous ethnic Assamese communities like
Sonowals,
Bodo,
Rabha,
Keot (Kaibarta),
Ahom, Moran,
Sutiya etc. Assamese Cast Hindus such as
Assamese Brahmins (including Ganaks),
Kaibarta,
Rajbanshi,
Kayasthas of Assam,
Kalitas of Lower Assam refrain from pork and beef consumption.
Beef is occasionally consumed by
Assamese Muslims, although they traditionally refrain from consuming pork. The
Christians, many indigenous Assamese communities, and the
non religious sections consume all types of meat. The basic cooking methods include cooking, shallow and deep frying.
Onla, of the
Bodos, is made with ground rice and special
herbs and constitutes a complete meal in itself. Other meats include
squab,
duck,
chicken,
goat meat,
venison, and
turtle although
venison and
turtle meat are legally prohibited. The combination of
duck/
white gourd and
squab/
papaya or
banana flower is very popular. Meat is generally stewed using limited spices as well as a choice of herbs and vegetables. Most communities of Assam are entomophagous. Various indigenous ethnic groups of certain areas partake of the silkworm, water bugs, grasshoppers, and other insects. Insects are fried or cooked or roasted in leaves and then prepared according to the timing of the meal. The red
ant eggs (
amroli poruar tup) is considered a delicacy during the
Rongali Bihu festival.
Green vegetables The environs of
Assam are rich in vegetation, and green leafy
vegetables, called
xaak, are an important part of the cuisine. Some of them are grown while others like the
dhekia (
fern) grows wild. There is a bewildering variety that is eaten and according to custom, one has to have 101 different
xaak (greens) during
Rongali Bihu. Herbs, greens, and vegetables are commonly eaten by simply cooking in water and salt, lightly frying, as a thick soup or by adding to varieties of lentils. They are also prepared in combination with fish, meat and eggs.
Spices of Assam Among spices there are
ginger,
garlic,
onion,
cumin seed,
black cumin,
black pepper,
chilli,
turmeric,
coriander seed,
cinnamon,
cardamom,
clove,
fenugreek seed,
white mustard seed,
aniseed,
Malabar leaf, etc. Some herbs peculiar to Assam are
maan dhaniya,
moran Ada,
madhuhuleng,
bhedai lota,
manimuni,
masundari,
tengesi,
thekera,
kordoi,
outenga, ''tengamora':
etc. An Assamese meal is incomplete without green chilis, many varieties of which are available in the region. Assam is famous for the bhut jolokia or
ghost pepper, which was recognized as the hottest chili in the world. Panch-furan'' (mixture of 5 spices) is used for adding flavour to Dail. Dail was not originally eaten by the indigenous people of Assam, but has slowly been adopted and adapted to local preferences due to external influences. ==Preparations==