Most of the Assamese cuisines are made from ingredients that are easily available and the climate of the area like Duck meat, various fish,most popular Souring agent for the tenga is tomatoes, sometime Kajinemu Juice (thick skinned elongated lemon) and Thekera (Dried mango Steen), ethnic vegetable etc. Assamese cooking is a mixture of different indigenous
style with regional variation. The Assamese unique food prepartion is distingushed by its distinct flavour of exotic herbs, the smell of lime(gol nemu), lemon (elachi nemu or kagi nemu) and sweet smell of joha rice.Rice is most important Ingredient of Assamese cuisine. The various type/Item (in Assam ) Rice are---
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A traditional meal in Assam begins with a khar, a class of alkaline dishes names after the main ingredient and ends with a tenga, a sour curry, made mostly with fish. The most popular Souring agent for the tenga is tomatoes, sometime Kajinemu Juice (thick skinned elongated lemon) and Theker (Dried mango Steen) are also popular.The environs of Assam are rich in vegetation, and green leafy vegetables, called xaak, are an important part of the cuisine.An Assamese meal is incomplete without green chilis, many varieties of which are available in the region. Assam is famous for the bhut jolokia or ghost pepper which was recognized as the hottest chili in the world.Heart leaves in Assamese Is called Mosondori. Its binomial name is Houttuynia cordate. It is a small plant mostly known for its medicinal value. It grows in moist and shady places. some of other ingredient like Bamboo chicken is a chicken curry prepared by stuffing the bamboo shoot with the chicken and then cooked on charcoal. Bamboo chicken is an oil free and nutritionally rich dish.Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths. They are sold in various processed shapes, and are available in fresh, dried, and canned versions.
Assamese platters are normally served in typical Indian Thali Style in bowls such as Steamed Rice - Bhaat,Xaak Bhaaji - Dry green leafy vegetable, Daal - Dail or Daali,Khaar - A kind of veg / non veg item,Bhaaji - Dry veg,Torkari - wet veg,Maasor Aanja - Fish Curry, normally sour (tenga aanja),Mandxor Jol - Meat or Chicken,Chutney,Some Fries - can be of various vegetables, Pitika - a side dish , kind of a mash,Asaar - achar or pickle.
Jolpan (snacks) in Assamese is what is breakfast although it is not always served as breakfast in Assamese cuisine. They are eaten as light meals.Some types of jolpan are Bora saul (varieties of sticky rice), Komal Saul, Xandoh, Chira, Muri, Akhoi, Sunga saul, etc. Larus are sweet balls that are associated with traditional Assamese food: Laskara, narikolor laru, tilor laru are often seen in Assamese cuisine.
NOTE-- IN ABOVE, A BRIEF DESCRIPTION OF ASSAMESE INGREDIENTS ARE GIVEN AS THERE ARE LOTS OF RECIPES ARE AVAILABLE IN ASSAM.INGREDIENTS MENU IS AVAILABLE IN OUR ECO CAMP, HOME STAY, COTTAGE, ROOM ETC. BOTH ETHNIC AND GENERAL ASSAMESE INGREDIENTS ARE AVAILABLE PRIOR REQUEST.