A FOOD TRADITION
Assamese Cuisine
Assamese cuisine reflects the Brahmaputra valley, surrounding hills, and the foodways of numerous Indigenous and other communities. Rice, fish, pork, duck, bamboo shoot, fermented foods, herbs, greens, lentils, and sesame are prominent, with relatively restrained use of complex spice mixtures in many preparations. Techniques include steaming, boiling, smoking, fermenting, and cooking with alkaline ingredients such as khar. Khar, masor tenga, and duck with ash gourd are recognizable examples. The cuisine is internally diverse and connects with neighboring Himalayan, Bengali, and Southeast Asian-influenced traditions, so no single style represents all Assam.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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