Assamese Cuisine

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Assamese cuisine is the cuisine of Assam, a state in North-East India,located just below the eastern Himalayan foothills.
Assam has a varied variety of a delectable dishes. Rice is the staple diet and is eaten in various forms throughout the day.

A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat and vegetables are served. Betel nut, generally raw, generally concludes the meal.

Although modern cuisine of Assam has been influenced by Thai, Bengali and Oriya cuisine, Assam is still rich in traditional dishes.

Glossary Of Assamese Cooking Terms:

KHAR : A pulpy vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree or dried banana peels

TENGA : A  delicately flavored tangy broth usually made with fish,tomatoes, and souring agents.

KORISA:Fermented bamboo shoots

PITIKA :Mashed vegetables or fish , seasoned with mustard oil and spices.

DAIL:Lentils cooked and tempered with spices

XAAK: Green leafy vegetables

POITABHAT: Parboiled rice left to ferment overnight and served the next day mixed  with mustard oil , salt and bamboo shoot pickle .

BHAPOT DIYA : Fish or vegetables steamed with oil and spices.

PATOT DIYA. Fish or vegetables wrapped with banana leaves and roasted into pitika .

PITIKA : Mashed  fish or vegetables

SOBJI :Vegetables, usually flavored with whole spices. Can be dry, wet or in curry form.

BOR : Small fritters made by dipping various ingredients in a lentil and rice powder batter and deep fried

BHAJA : Anything dry or deep fried

JOLA :Literally anything that is hot and spicy

POORA: Literally translated means burnt but it refers to food prepared by grilling or roasting.

JHOOL : A light curry seasoned with delicate spices.

TORKARI : A general term often used in Assam for “curry.”

PITHA : Typical Assamese snack, prepared from powdered sticky rice called Bora saul.

JOLPAN: Snacks items served in festivals or any special occasion.

PAAN: Betel leaf stuffed served with betel nut and quick lime paste.Paan is eaten usually after a meal .

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Assamese Cuisine and Recipes



  1. There is another dish which includes mix vegetables and fish, usually made during feasts in Assam. What is that called??

    • Hi is it Tenga?Will be posting soon.
      Thanks for visiting my page
      Best Regards

  2. I love your blog—thank you for promoting my favourite cuisine.

  3. Everything about this blog is satisfying…right from the getup of the blog, the glossary, the photos, last but not the least the recipes are appealing. It has the quintessential Assamese taste and flavour.

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