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In Assam, Vaisakhi is associated with the Bohag (Rongali) Bihu festival. The Assamese word for "seven Bihus," Xaat Bihu, is another name for this event. This celebration honours the beginning of the Assamese New Year and is observed by the native ethnic groups of Assam. This event celebrates the rich cultural variety among Assam's indigenous people and brings them together each year. Delicious foods of all kinds are cooked and shared at the Bihu festival.
The ingredients used in these dishes are sourced locally, and the recipes have been passed down from generation to generation. The Assamese New Year celebration truly brings out the best of the native culinary fares of Assam, and it is a great way to experience its rich culture and heritage.
Sunga Saul
Assamese cuisine relies heavily on rice. Sunga saul is another local specialty from this Northeast state. The rice is essentially cooked in bamboo cylinders or tubes. The locals often eat it with curd and jaggery, but you may also find it served with chicken, fish, duck, and fries in various curries.
Masor Tenga
The Assamese meal known as Masor Tenga is a type of fish curry that is relatively mild in flavour and is prepared using fish, tomato, onion, and a combination of spices. Steamed rice goes well with this dish.
Kholasapori
Kholasapori is a traditional snack meal from Assam, India, prepared from a batter of rice flour and urad dal. Kholasapori is commonly offered as an Assamese snack in India, which goes particularly well with tea.
Jolpan
Among the morning foods eaten in northeastern India, jolpan holds a special place in the hearts of Assamese people. Rice flakes or beaten rice, curd, and a variety of condiments such as pickles, chutneys, and fruits are the usual components. Soaking the rice flakes or beaten rice in water softens them, and then they are served with a lavish serving of curd and the toppings.
Laru
In certain other parts of India, the word "laru" is more likely to bring to mind the sweet treat "laddu." Rice flour, jaggery, and coconut are formed into little balls to create this easy and quick dessert.
An assortment of rice-based Assamese pitha, sweets
Pitha
This dessert has deep roots in Assamese culture. Crafted with rice flour, it can include a variety of sweet fillings, including coconut and jaggery.
Ghila pitha
During the Bihu celebration, practically every family prepares Ghila Pitha as one of the main dishes to eat. After bringing together rice flour, jaggery, sticky rice, to form the wet dough, you should let it sit out at room temperature for the night. The following day, roll the dough into tiny, oval-shaped balls and making the pitha.
Aloo Pitika
Every Assamese family has a unique take on the traditional potato side dish called Aloo pitika. It has similarities with alu chokha, alu bhaate and alu bhorta of neighbouring states. To produce a flavorful combination, all you need is mashed potato, onion, chilli, and salt. Preparing Aloo pitika is really simple since all you need is those four ingredients.
Khar
Khar is a staple in Assami cuisine, and its recipe follows. Using a peculiar ingredient called kharoli, which is created by passing water over the ashes of dried banana peels, khar is a really one-of-a-kind meal. After a large dinner, this dish is commonly offered to clear the palate and aid digestion.
Gahori Mankho
The decadent pork curry in Assamese style, Image Source: theepicureanfeast.com
Gahori Mankho, an Assamese pork curry dish, is ideal for delicious celebrations and bihu. The meat already has a lot of fat, so you won't need to use much more oil while cooking it. Nonetheless, mustard oil is used by natives, and onions and garlic form the curry's foundation.
Dhekia xaak
Fiddlehead ferns, known as dhekia xaak in Assamese, are a common ingredient in traditional dishes. The coiled fronds of fiddlehead greens are a popular side dish in the traditional Assamese thali because of their unique appearance and flavor. Dhekia xaak is wonderful whether it is stir-fried simply or used in a wide range of curries and dry fries.
