Assam, a northeastern state in India, known for its lush tea plantations, silk bazaars and cultural heritage, offers much more than exquisite sightseeing spots and activities. This hidden paradise promises a tantalising journey into the world of flavours, courtesy of its distinct Assamese cuisine. The culinary delights of Assam stem from its expansive landscapes and rich cultural heritage, making dining here an experience worth savouring.
The local cuisine incorporates practices like fermentation and drying, prevalent in the hilly regions, along with the use of fresh vegetables, fish, and meat – a common practice in the plains. With rice as a primary ingredient, the food of Assam is a vibrant mix of flavours that paint a vivid picture of the region’s biodiversity.
Which are some famous and tasty staple food of Assam?
Traditional Assamese Food Platter
The people of Assam have a special affection for sour flavours, creating unique dishes like “Masor Tenga”. Their desi snacks, such as Pitha and Laru, are a delicious evidence of Assam’s culinary diversity. Let’s delve into the nuances of these traditional foods and explore Assam’s flavoursome heritage.
1. Masor tenga
Masor Tenga close up
A favourite among the Assamese people and integral part of traditional meals, Masor Tenga, is an extending a hearty bowl of tangy delight. One of Assam’s most sought-after culinary signatures, it’s renowned as a sour fish curry, it is a perfect pairing with steamed rice and resonates well with the palates fond of a good zest.
This staple food of Assam is revered for its sourness achieved through the clever use of tomatoes, outenga (elephant apple), or kaji nemu (a local variety of lemon). The choice of fish is often Rohu or Catla, which are marinated and then cooked gently in a broth of fresh tomatoes or other souring agents.
The result is a deliciously tangy curry, light on spices but intense in flavours. The simplicity involved in the preparation of Masor Tenga only adds to its charm. The tanginess you will feel in this dish can come from different sources such as tomatoes, elephant apple or local citrus fruits.
2. Khar (alkaline dish)
A beautifully plated serving of khar accented with vibrant red chilies
At the beginning of a traditional Assamese meal a serving of Khar is culturally relevant and important to build up the right taste. Khar is prepared by filtering water through the ashes of the dried skin of bananas. The resulting filtrate is then cooked with raw papaya, pulses, vegetables, or fish as per preference.
Believed to cleanse the stomach, Khar is more than just a meal starter; it’s a testament to the ingenious cooking practices that have been passed down through generations in Assam. The distinct flavour of khar, a tribal dish, although an acquired taste for some, is celebrated for its umami overtones and health benefits. You can pair this famous food of Assam with various other foods like raw papaya, lentils, and fish.
Also read: Indian Fish recipes.
3. Pitha
A serving plate contains three pieces of pitha assamese rice cake
Pithas are delectable rice cakes synonymous with the staple food of Assam. Prepared primarily during Magh Bihu festivities, Pithas form a part of everyday snacks, too, and are best savoured with evening tea.
The Assamese version of this dish is made from bora saul glutinous rice or xaali saul (sun-dried rice), Pitha has many variations. The common stuffing includes coconut and jaggery, but they can also be left plain to let the rich taste of the rice shine through.
The preparation methods vary, creating various tasty treats suitable for everyone’s taste buds. Pithas can be steamed, fried, or barbequed inside a hollow bamboo stem. Here are some popular types of Pithas:
| Type of Pitha | Preparation Technique |
| Til Pitha | Fried with sesame filling |
| Ghila Pitha | Steam-cooked |
| Xutuli Pitha | Roasted over a slow fire |
| sunga pitha | Dry cooked inside a bamboo stem |
| Tekeli Pitha | Baked and rolled over a hot plate with a filling |
Also read: Enduri Pitha Recipe.
4. Laru
A plate of delightful laru balls packed with flavor and sweetness perfect for a treat
Laru, or sweet coconut balls, is a delightful staple food of Assam and a sweet delicacy that has managed to steal hearts with its simple yet delectable taste. Made from two main ingredients, grated coconut and gur (jaggery), these small balls of sweetness are an essential part of Assam’s festivities.
The process for making Laru requires a lot of precision as it involves cooking the jaggery till it forms a thick syrup and then adding grated coconut. Once properly mixed, the sticky mixture is shaped into small balls or Ladoos while still warm. The resultant Larus are soft, mildly sweetened balls that dissolve in your mouth, leaving behind a flavourful trace of coconut and jaggery.
Whether it’s during Bihu or regular snacking, Laru, with its distinct crunch and sweet aftertaste, is a firm favourite among the Assamese people and is prepared on a regular basis during festive days.
5. Doi Chira
Utensil filled with rice, flattered with yogurt, and on top is jaggery to make Doi Chira
Adding a sweet touch to breakfast in Assam is the delectable dish of Doi Chira. Doi Chira is a dish and a celebration of simplicity and authenticity in Assamese cuisine. Comprising Chira (flattened rice), doi (curd), and gur (jaggery), it’s a refreshing way to start the day in Assam.
The recipe is straightforward, involving no cooking but some overnight preparational work which is essential to bring out its distinct flavouring. The chira is soaked in lukewarm water until soft. It is then mixed with freshly made curd and sweetened with gur. The resultant mixture is chilled and served as a breakfast dish.
This dish alone speaks volumes about the culinary traditions of Assam. Doi Chira makes a sweet start to the day during the Bihu celebrations or regular breakfasts at home.
6. Luchi
A plate of five fluffy luchis paired with flavourful dum aloo beautifully garnished with a sprinkle of spices
Luchi, similar to puri, is a staple food in Assam and across the Bengali and Odiya cuisines as well. Made with wheat flour, it is prepared by deep-frying the dough balls till they puff up and become crispy. The soft consistency combined with its mild flavour makes Luchi an ideal accompaniment to various side dishes.
This fluffy flatbread is generally eaten with Bengal mutton curry, fish curry, or meat curry. Luchi’s unique taste transforms an ordinary meal into a feast. Its presence at weddings, festivals, and Pujas gives testimony to its popularity in the state. Light, fluffy, and incredibly satisfying, Luchi carries any sidelight’s flavour impeccably and gratifies the dining experience.
7. Paror mangxo
A full bowl contains paror mangxo with spoon and red chillis
Pigeon meat, known as Paror Mangxo, is of special relevance in the local cuisine of Assam. Its rich flavours are so adored that it constitutes an integral part of celebrations, including weddings.
Paror Mangxo is typically cooked with banana flowers to enhance the taste. The pounded spices used in the curry infuse a robust flavour into the pigeon meat, making it a delightful aromatic dish often served on special occasions. This curry is usually served with steamed rice or with pulao during.
While pigeon meat might not be common elsewhere, it holds a special place in Assam’s culinary landscape and has become a way of life for the local people. The succulent meat combined with the unique choice of spices results in a dish that is surprisingly tasty and worth trying.
8. Bora Saul
A designer bowl contains boar saul with dry fruits and spread of rice around the bowl
Bora Saul is a wonderful Assamese dish and plays a significant role in the Assamese pantry. This sticky rice variety is not only used for daily consumption but also holds an integral place in the making of traditional snacks and desserts.
Known for its unique stickiness, Bora Saul forms the base for several pithas (rice cakes) and other sweet dishes of Assam. Locally grown and organically produced, this staple food of Assam has the potential to satiate your hunger as well as satisfy your sweet tooth. Laru and Pitha, made from Bora Saul and served with fresh cream or ghee, can elevate any meal in the Assam food pyramid.
9. Jolpaan
A fully dressed tray contains jolpaan dish in flat plate with Ghee sugar and cream
In Assam, breakfast often includes Jolpaan, a collection of traditional food items that are light yet very satisfying. Essentially made from a variety of rice products like Bora Saul, Chira, Kumol Saul, Pitha-guri, xaandoh guri, and Muri, these are combined with cream, curd, or jaggery to make a scrumptious breakfast item.
Jolpaan offers a welcome respite from hefty breakfast foods, providing the right balance of health and taste. Whether consumed simply with hot milk, curd, and jaggery or with seasonal ripe fruits, Jolpaan remains an all-time favourite for those who want to start their day on a lighter note.
Final thoughts
Assamese cuisine, with its perfect blend of cultures, traditions, and agricultural abundance, promises a gastronomical delight of flavours that are delightful, aromatic, and diverse. It offers an exquisite array of dishes that range from mouth-watering savouries to delectable sweets.
This list of staple food of Assam offers glimpses of the varied and rich culinary culture the state carries with pride. Its cuisine reflects its land, people, and practices, making it an integral part of the state’s charm. Whether you relish non-vegetarian delicacies or prefer vegetarian delights, the traditional foods of Assam can cater to every palate, offering a truly enchanting culinary journey through the heart of Northeast India.
Frequently Asked Questions
What is the staple food of Assam people?
The staple food of Assam constitutes rice, served with lentils, fish curry, meat, and various vegetables. The meals usually start with Khar, an alkaline dish, and end with a sour dish, often a tangy fish curry known as Tenga.
What distinguishes Assamese cuisine from other Indian cuisines?
Assamese Cuisine stands out for its simplicity, minimal use of spices, and its use of locally sourced ingredients. It’s distinctive for its unique tangy flavours derived from indigenous fruits and vegetables, alongside dishes prepared from fermented, dried, and fresh ingredients.
Which is the most popular dessert in Assam?
Pitha, Laru, and Doi Chira are some of the most popular desserts in Assam. Pitha is a type of rice cake often stuffed with coconut and jaggery, whereas Laru are coconut balls sweetened with jaggery. Doi Chira, a mix of curd and flattened rice sweetened with jaggery, is a favourite breakfast dish.
Can I find Assamese dishes in restaurants in other parts of India?
Yes, Assamese dishes can be found in several restaurants across India, especially in major cities that have a cosmopolitan culture and food scene. However, the flavours might vary depending on local taste preferences and ingredient availability.
