Assamese cuisine

Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a mixture of different indigenous styles with considerable regional variation and some external influences. It is characterized by its distinct flavoring and influences from both mainland Indian communities and Southeast Asian cuisine.

Ingredients

The cuisine is characterized by the use of an extremely wide variety of plant as well as animal products, owing to the lush biodiversity of Assam. Rice is the staple diet in Assam. It is eaten in various forms throughout the day - boiled rice is the main course, while flattened rice, puffed rice, and rice flour are used in snacks and breakfast.

Dishes

The dishes of Assamese cuisine are less spicy than those in most Indian cuisines and are characterized by a strong flavor of fermentation. Some of the well-known dishes include Khar, Duck meat curry, Pigeon meat curry, Masor tenga, and Ou tenga.

Traditional utensils

Traditional utensils made of bell metal and brass are used in Assamese cuisine. The traditional serving dish is called kahi, and the traditional serving bowl is called bati.

See also

• Indian cuisine
• Bengali cuisine
• Bihari cuisine
• Punjabi cuisine

External links

• Assamese Food and Cuisine

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