Assamese cuisine
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Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a mixture of different indigenous styles with considerable regional variations and some external influences. It is characterized by very little use of spices but strong flavors due mainly to the use of endemic exotic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon etc. are very popular. Preparations are rarely elaborate—the practice of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.[1]
A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional meal in Assam. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul (betel nut, generally raw) and paan generally concludes the meal.[2]
Ingredients
The cuisine of Assam is strongly influenced by the local ingredients, especially because this cuisine tries to preserve the natural flavors or augment them by processes like drying, fermentation etc.
Rice
Rice is the most important ingredient in this cuisine. The large varieties of rice found 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 johaor scened rice. As a staple diet rice is eaten either steam boiled (ukhua) or sundried (Aaroi).Some very fine quality of rice namely, Karaballam or kauribadam etc are available in Assam only. Rice is eaten as snack in many different forms: roasted and ground (xandoh), boiled in its husk and flattened (chira), puffed (akhoi). There also grows a variety of rice that can be just soaked and eaten (Komal Saul).
Rice is a part of all meals in Assam. A traditional breakfast consists of chira with yogurt and jaggery. Farmers eat cooked rice soaked overnight (poita) garnished with mustard oil, onions, etc. Snacks would be xandoh, Komal Saul or bora saul, a sticky variety with milk. For other major meals, rice could be boiled, steamed or wrapped in leaves and roasted.
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 (kholasapori pitha).
Rice is also the primary ingredient for the many rice beers (chulaai) and liquors (lao-pani) made in Assam by different ethnic communities: zou (Bodo), aapong (Mishing), xaj (Ahom, Tiwa), hor (Karbi), photika (Kachari) etc.
Fish
The next most important ingredient is the fish, harvested from the many rivers, ponds and lakes in the region. 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 Rohu, the Hilsa and the chital(big), khoria(medium) (Chitala chitala), Maagur, Xingi, Borali,Bhokua, Xaal, Xol etc. The small varieties of fish available and eaten in Assam like Puthi, Borolia, Mua, cheniputhi, tengera, lachin, bhagun , pabho etc. is very large.[3][4] The discerning gourmet would be able to tell which region of Assam is known for which variety of fish. One can look for a variety of fish dishes in Assamese restaurants like "Juti logai kham", Delicacy in Guwahati or at Bajwi at Kokrajhar/Bongaigaon/Paikan.
The most popular dish from Assam, the tenga, is an indispensable part of a proper meal in Assam. The most popular tenga is made with tomatoes, though ones made with kajinemu (thick skinned elongated lemon) and thekera (dried Mangosteen,) are also popular. Another favorite is small fish roasted in banana leaves (paatotdia). Hukuti is a special fish dish prepared from dried small fish (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, are dried and fermented small fish puthy mas (Ticto barb), three to four in numbers are roasted along with lavish amounts of green chillies, tomatoes, ginger and garlic (all roasted). The ingredients are then pounded in a mortar to make a coarse paste and served with rice.
Meat
The Assamese meat & fish dish is characterised by low amount of spices & oil, higher quantity of ginger, norosingho paat (cury leaves) & lemon juice. This is quite different from Bengali dishes in taste.
Pork and beef dishes are particularly favorites in the tribes in Assam. Beef is not taken by the mainstream Assamese Hindus; although general people also sometimes have pork, but not dominantly. The basic cooking method is boiling. Onla, of the Bodos, is made with ground rice and special herbs, and constitutes a complete meal in itself. Other meat includes Squab, Duck, Chicken, mutton, venison, 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 curried in spicy gravy.
Greens and 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 a hundred different xaaks (greens) during Rongali Bihu.
Spices
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.
Exotic foods
Assam has its share of exotic foods. One such delicacy is eri polu, the pupa of the Eri silkworm after it has spun its cocoon. Fermented bamboo shoot (khorisa) is another traditional condiment used in Assam.
Preparations
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Although modern cuisine of Assam has been influenced by east and north Indian cuisine, Assam is still rich in traditional dishes. Various types of dishes are prepared and served throughout the year.
Khar
The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana , “Kol” or “Kola”). A traditional meal invariably begins with a khar dish, made of raw papaya, pulses or any other main ingredient. Xôkôta: It’s severely bitter type of preparation. It’s prepared with dry jute leaf, urad bean and khar. But the combination of Khar and Tenga is not recommended.
Tenga
The tenga is a light and sour fish dish, another signature class of preparations. The souring ingredient could be mangosteen, lemon etc., but the most popular is that made with tomatoes. Fish dishes made with fermented bamboo shoot are generally sour, but they are not called tengas. Fish is fried in mustard oil or curried with bottle gourd or spinach. Another tenga dish is prepared with matimah (urad bean) and outenga (elephant apple). Bottle gourd also can be added to it. Tengamora or noltenga and lentil is also a distinct tenga curry.
Poitabhat
Poitabhat is a favourite dish in Assam during the summer season. Cooked rice is soaked overnight in order to prepare poitabhat and served the next day garnished with mustard oil, onion, chilli, pickles, pitika (smashes) etc.
Pitika
Side dishes called pitika (mashes) is very popular. The most popular is aloo pitika (mashed potatoes) garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented mashed mustard (Brassica campestris var. toria) seed. Pitikas are also made from roasted or steamed vegetables (tomatoes and eggplants being very popular) and fish. Another favorite side dish is Patotdia. Small fishes, asiatic pennywort, matikaduri, tengamora leaves, heartleaf, dôrôn (Leucus longifolia) etc. are roasted separately wrapped with banana leaves and smashed into pitika along with mustard oil, salt, chilli etc. to prepare various patotdia. This item is so called since banana leave is used in it and the Assamese term for "leaf" is Paat.
Pickle
Pickles are there made of mango, indian gooseberry, hog plum, olive, Tamarind, star fruit, mangosteen, radish, carrot, elephant apple, Indian jujube, chilli, lime, garlic, etc.
Chutney & Salad
Chutney is made of coriander, spinach, tomato, heartleaf, curry leaf, chilli, lentil, chickpea etc. Xukan masor chutney (chutney made of dried fish) is popular among the tribal communities. Salad is made of carrot, radish, tomato, cucumber, beetroot etc.
Bor-a
'Bor' is equivalent to 'Tikki' in Hindi. It may contain other local 'Xaak' (Shaags) within it and it is best while served with 'Teteli' (Tamarind) pickle.
Fritter
Fritter is made of flower and tender leaves of Pumpkin, tender leaves of Bottle gourd, Eggplant, tender leaves of Night-flowering Jasmine etc.
Some other Preparations
Some other preparations in Assamese cuisine include Kahudi, Panitenga, Khorikatdiya, Tenga sorsoriya, Posola etc
Snacks & Cakes
Jolpan
Jolpan (snacks) in Assamese is what is breakfast although it is not always served as breakfast in Assamese cuisine. The items served in Bihu, marriage or any special occasions are called Jolpan. Some Jolpan are – Bora saul, Komal Saul, Xandoh, Chira, Muri, Akhoi etc. along with curd, jaggery, yogurt. Probably, these are some of the earliest form of what we called "Cereals". Assamese pleople have been eating mainly as breakfast for many centuries
Pitha
Pitha (rice cake) is a special class of rice preparation generally made only on special occasions like Bihu in Assam. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are- Til Pitha, Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Deksi Pitha, Muthiya Pitha, Kholasapori Pitha etc.
Ladu
Different types of laddus like Laskara, Tilor laru are seen in Assamese cuisine.
Tea
Tea (Saah in Assamese) is an indispensable part of Assamese cuisine. It is served in form of Black tea, Milk tea, Spiced tea, Lemon tea (adding lemon juice to black tea) etc.
Some other snacks
Some other snacks include roti, puri, ghugni etc.
Tamul
An Assamese meal is generally concluded with Tamol. It is a routine item after every meal.
Notes
- ^ Babbar, Purobi Queen Bee Of Assamese Cooking
- ^ Grandmas cooking -- blog entry
- ^ Fish Species of Assam
- ^ List of fishes in Kaziranga National Park
References
- Barbora, Sanjay (2006) Who needs butter chicken? The search for (and the finding of) a proud Assamese tradition of food, Himal Magazine, November 2006.
- Goswami, Prashanta (2004) Assam: Feast Northeast, Outlook Traveller, April 2004.
- Goswami, Uddipana (2000) Baptism by Beer: Assamese Cuisine, Tehelka.
- Saleh, Wahid (2007) A few links to Assamese Cuisine, Indiawijzer
- Various (2007) Axomiya Vyanjon Assam Bangalore Coordination Forum
- Various (2008) Assamese Cuisine - feel the aromas of Assam, Assamese Cuisine website
- Various (2009) Taste of Assam - The Assamese Cuisine
- AssameseFood.com (2009) Assamese Food- taste for a difference