About Me

Sharmin is a freelance writer and stylist based in Dubai. Her work has appeared in several magazines,with a focus on health, travel and the culinary arts.She has published more than 200 features till date.Some of her recipes have featured in magazines in the UAE as well as leading newspaper in Assam Her passion for Assamese food led her to start the page Assamese Cuisine and Recipes on Facebook in 2009.Today it has over 16,800 members You can email her at: assamfoodie@gmail.com

Wednesday, June 23, 2010

Assamese cuisine

Assamese cuisine is the cuisine of Assam, a state in North-East India,located just below the eastern Himalayan foothills. Assamese cuisine places emphasis on lightly-prepared dishes which are rich in taste and flavor.The cuisine is largely driven by local ingredients and seasonal variations.Most Assamese dishes are steamed(bhapot-diya) grilled(pura) or in the form of light stew(anja). Deep-frying is not very common in Assamese cooking. Assamese food varies by region due to the ethnic differences among the indigenous inhabitants and the varying influences on its population by neighboring regions and conquerors. 

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 lentil ,vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree.
TENGA : A delicately flavored sour 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

No comments:

Post a Comment