5 Famous Food Of Assam With Pictures

Assamese cuisine is known for rice, freshwater fish, seasonal vegetables, leafy greens, khar (alkaline preparations), tenga (sour preparations), mustard oil and traditional rice-based sweets. Assam Tourism specifically highlights Masor Tenga, Khar, Aloo Pitika, Patot Diya Maas and Pitha among the region’s traditional foods.

1. Masor Tenga | Top Rated Assamese Cuisine

Masor Tenga is a classic Assamese sour fish curry. Tomatoes, lemon, elephant apple and other souring ingredients can be used for the characteristic tenga flavour, and the curry is traditionally enjoyed with rice.

Ingredients      Serves -4     

• Rohu Fish – 500 g
• Mustard Oil – 3 Tbsp
• Tomatoes – 2 Medium
• Potatoes – 1 Medium
• Green Chillies – 2
• Ginger Paste – 1 Tsp
• Turmeric Powder – 1/2 Tsp
• Salt – 1 Tsp
• Water – 3 Cups
• Fresh Coriander Leaves – 2 Tbsp
• Lemon Juice – 1 Tbsp

Method

1. Clean the fish pieces thoroughly and rub them with 1/2 teaspoon turmeric and a little salt.
2. Heat mustard oil in a pan and lightly fry the fish pieces on both sides. Remove and keep aside.
3. In the same pan, add the potatoes and cook until lightly golden.
4. Add ginger paste and slit green chillies and cook for about 30 seconds.
5. Add chopped tomatoes and cook until they soften.
6. Pour in the water and add the remaining turmeric and salt.
7. Add the potatoes and simmer until they are almost tender.
8. Gently place the fried fish into the gravy and simmer for 5–7 minutes.
9. Add lemon juice and simmer for another minute without overcooking the fish.
10. Garnish with fresh coriander and serve hot with steamed rice.

 Prep Time – 15 mins. Cook Time – 30 mins. Total Time – 45 mins. 

2. Khar | Top Rated Assamese Cuisine

Khar is one of the most distinctive preparations in Assamese cuisine. Traditionally, alkaline water known as khar or kola khar is prepared from banana-plant ash and used with vegetables or pulses. 

Ingredients     Serves – 4     

• Raw Papaya – 500 g
• Kola Khar – 1 Tsp
• Mustard Oil – 1 Tbsp
• Green Chillies – 2
• Ginger – 1 Tsp
• Salt – 3/4 Tsp
• Water – 2 Cups
• Fresh Coriander Leaves – 1 Tbsp

Method

1. Peel the raw papaya, remove the seeds and cut it into medium-sized pieces.
2. Heat mustard oil in a heavy pan.
3. Add finely chopped ginger and slit green chillies and sauté briefly.
4. Add the raw papaya and stir gently for 2–3 minutes.
5. Pour in the water and add salt.
6. Cover and cook until the papaya becomes tender.
7. Add the kola khar and stir gently.
8. Simmer for 2–3 minutes until the flavours come together.
9. Turn off the heat and garnish lightly with fresh coriander.
10. Serve warm with steamed rice as part of a traditional Assamese meal.

Prep Time – 10 mins. Cook Time – 20 mins. Total Time – 30 mins.

3. Aloo Pitika | Authentic Assamese Famous Cuisine

Aloo Pitika is a simple and beloved Assamese mash made with boiled potatoes, mustard oil, onion and green chilli. It is traditionally eaten with rice and dal and is a classic example of everyday Assam food. 

Ingredients      Serves -4   

• Potatoes – 500 g
• Mustard Oil – 2 Tbsp
• Onion – 1 Medium
• Green Chillies – 2
• Fresh Coriander Leaves – 2 Tbsp
• Salt – 3/4 Tsp
• Lemon Juice – 1 Tsp

Method

1. Boil the potatoes until completely tender.
2. Drain and allow them to cool enough to handle.
3. Peel the potatoes and mash them roughly in a bowl.
4. Finely chop the onion, green chillies and coriander leaves.
5. Add the onion, green chillies and coriander to the mashed potatoes.
6. Add salt and mustard oil.
7. Mix everything gently with your fingers or a spoon until well combined.
8. Add a little lemon juice for freshness and mix again.
9. Serve immediately with hot steamed rice and dal.

 Prep Time – 10 mins. Cook Time – 20 mins. Total Time – 30 mins.

4. Patot Diya Maas | Best Traditional Assamese Cuisine

Patot Diya Maas is a traditional Assamese fish preparation in which fish is seasoned with herbs, onion, chilli and mustard oil and wrapped in a banana leaf before being steamed or roasted. Assam Tourism and Incredible India both identify it as a traditional Assamese preparation.

Ingredients       Serves-4    

• Fresh River Fish – 500g
• Mustard Oil – 2 Tbsp
• Ginger Paste – 1 Tsp
• Garlic Paste – 1 Tsp
• Onion – 1 Small
• Green Chillies – 2
• Fresh Coriander Leaves – 2 Tbsp
• Turmeric Powder – 1/2 Tsp
• Salt – 1 Tsp
• Banana Leaves – 4 Pieces
• Lemon Juice – 1 Tbsp

Method

1. Clean the fish thoroughly and pat the pieces dry.
2. Mix mustard oil, ginger paste, garlic paste, chopped onion, green chillies, coriander, turmeric, salt and lemon juice.
3. Coat the fish pieces evenly with the mixture and leave them to marinate for 15 minutes.
4. Soften the banana leaves briefly over a low flame so they become flexible.
5. Place one marinated fish portion in the centre of each banana leaf.
6. Fold the leaves securely around the fish to form sealed parcels.
7. Steam the parcels for about 15–20 minutes until the fish is completely cooked.
8. Alternatively, cook the sealed parcels on a covered heavy pan over low heat, turning them carefully once.
9. Open the banana-leaf parcels just before serving.
10. Serve hot with steamed rice.

Prep Time – 20 mins. Cook Time – 20 mins. Total Time – 40 mins.

5. Til Pitha | Festive Assamese Cuisine

Til Pitha is one of the best-known festive cuisine of Assam. It is particularly associated with Bihu and is made from rice flour with a filling of roasted sesame seeds and jaggery. 

 Ingredients                                                                                                                     Serves-8   

• Rice Flour – 2 Cups
• Black Sesame Seeds – 1/2 Cup
• Jaggery – 3/4 Cup
• Warm Water – 1 Cup
• Salt – 1 Pinch

Method

1. Dry-roast the black sesame seeds in a pan over low heat until fragrant.
2. Allow the sesame seeds to cool and lightly crush them.
3. Mix the crushed sesame seeds with grated jaggery to make the filling.
4. Place the rice flour in a bowl and add a pinch of salt.
5. Gradually add warm water and mix until a soft, slightly moist dough forms.
6. Take a small portion of the dough and flatten it into a thin oval or round shape.
7. Place a line of the sesame-jaggery filling along the centre.
8. Fold the rice-flour layer over the filling and gently seal the edges.
9. Heat a flat pan over low to medium heat.
10. Cook the pitha gently, turning it occasionally, until the rice layer is cooked and lightly firm.
11. Serve warm with tea or as part of a traditional Bihu spread.

Prep Time – 25 mins. Cook Time – 20 mins. Total Time – 45 mins.

Assamese Cuisine In Guwahati

A traditional Assamese meal commonly combines rice with preparations such as khar, xaak, dal, fish or meat and a sour tenga, with pitika providing another characteristic component.

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