Cuisine and culture of North-East India(Assam)

[namefield_empty]

No pashtun food isn’t that bland. as someone who has had indian food,

North Indian and Punjabi(including Pakistani Punjab, from what i have seen on internet) food is too oily for our liking. I think that you Pushtun guys prepare your karahis with just the basic ingredients like meat with fat, tomatoes, ginger and chili and black peppers. By bland, i meant that the flavour of the meat used should be the dominant one not those of the added spices.

 

[DESERT FIGHTER]

@jamahir also love fat women

Do you also have cuisine from cow foot that is actually not a meat and not a fat either ?. We use it for cooking this West Sumatran food, Gulai Tunjang. We also have cuisine from cow brain.

Gulai Tunjang (from cow foot)

Paye, can be both mutton or beef. Gelatinous jelly type , with bone marrow.

North Indian and Punjabi(including Pakistani Punjab, from what i have seen on internet) food is too oily for our liking. I think that you Pushtun guys prepare your karahis with just the basic ingredients like meat with fat, tomatoes, ginger and chili and black peppers. By bland, i meant that the flavour of the meat used should be the dominant one not those of the added spices.

No its mostly just salt. Alot of dishes have nothing but salt and fat.

 

[namefield_empty]

No its mostly just salt. Alot of dishes have nothing but salt and fat.

Very nice. Only genuine meat lovers can appreciate such recipes. Boiled or fire roasted meat with just salt and ghost peppers is our staple too.

 

[El Sidd]

Paye, can be both mutton or beef. Gelatinous jelly type , with bone marrow.



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No its mostly just salt. Alot of dishes have nothing but salt and fat.

rahem karle zaalim qabaili mujhpe.

 

[DESERT FIGHTER]

@jamahir also love fat women

Do you also have cuisine from cow foot that is actually not a meat and not a fat either ?. We use it for cooking this West Sumatran food, Gulai Tunjang. We also have cuisine from cow brain.

Gulai Tunjang (from cow foot)

I never ate brains till 4 years back. Yes we have both brain and a mix of liver, testicles, kidneys chopped.

Brains (mutton)

Takatak

Patta Tika, fat covered bbq with only a little salt

rahem karle zaalim qabaili mujhpe.

Whenever we meet, Its my treat brother.

 

[El Sidd]

Whenever we meet, Its my treat brother.

and i will troll you as revenge for this mental torture

 

[DESERT FIGHTER]

and i will troll you as revenge for this mental torture

Man I need a lassi. Lol

 

[El Sidd]

Man I need a lassi. Lol

Katchi

 

[DESERT FIGHTER]

Katchi

I like it both sweet and salty. Love milk/yogurt and other dairy products.

 

[Indos]

@Indos. Guess what this is?
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I always feel guilty if I eat a lot of meat with so little rice

I never eat that kind of smoke lamb meat in my life before. My experience eating a meat with so little carbohidrate is when I eat lamb steak in a restaurant.

I never ate brains till 4 years back. Yes we have both brain and a mix of liver, testicles, kidneys chopped.

Brains (mutton)

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Takatak
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Patta Tika, fat covered bbq with only a little salt

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Whenever we meet, Its my treat brother.

This is our brain cuisine, once more from West Sumatra. In Indonesia West Sumatra cuisine is known as Padang food as our people can be called either Minang or Padang people.

Gulai Otak (from cow brain)

 

[padamchen]

Sorry, i thought people here would be interested in our pork recipes, which is famous all over India for the lovers btw..

Eaten great pork in Sikkim.

How is the taste of pork compared to cow ?

Much better.

Plus the fat is delicious.

And the fried skin rinds too.

I once read somewhere that pork comes closest to human flesh.

I don't eat cow meat. So don't know.
But pork has very different taste from other meat like lamb, goat Buffalo.
I like pork meat best. But if you eat lot of fat then you cannot eat more.

The fat is the best part.

 

[hembo]

@DESERT FIGHTER Paya (Leg soup) and Magaz (Brain) are two of my favorite meat dish. I hear that Paya does wonders for the body in terms of rejuvenation and is a natural aphrodisiac.

@Axomiya_lora @Aswaklanta D, There are many varieties of Biryani. Its actually not so bad outside of Assam. In Assam, I guess, they don't know how to make it with the right spices. But you're right. There is no comparison for short grained joha rice or sticky rices.

I have tasted beef at some occasions, but never really liked it. Mutton is my favorite red meat, in fact I like much more than chicken as in my childhood, since my grandparents didn't eat chicken, we mostly had mutton at home. Didn't use to eat out a lot as we lived in a small village near a small town. But Pork remains my favorite meat. You'll be surprised to know that we can buy pork meat here too. But taste is not exactly similar to that found locally in Assam as they remove most of the fats. Due to my age, I have reduced both pork and mutton consumption to once in a month may be. Don't like the chicken here as it is similar to Broiler chicken in Assam, but what to do!!

Few unconventional Assamese dishes

Silkworm:
Yes the Assamese eat silkworm and as creepy as it sounds and looks, it is one of the most delicious dishes of Assam food. The larvae is stir fried with spices and tastes crunchy on the outside and liquid like on the inside. This is essentially a tribal dish that one should definitely not miss out on.

A dish of pani hamuk or river snails

Omita Khar
Khar is banana peel's ash extract and is similar to sodium bicarbonate. This is traditional Assamese dish made of young raw papaya (Omita). Khar gives the already aromatic papaya, a sweet aroma that I believe adds more to the taste.

Fish Cooked (Steamed) in Banana Leaf
This is a steamed dish. Tiny river fishes wrapped and steamed in banana leaf, and later garnished with chopped onion, coriander and fresh green chilies. This is one of the traditional Assamese way to prepare fish item.

Many varieties of dhekia xaak (fiddlehead fern), which are extensively used in Assamese cuisines (Used alone, with pork, duck eat, chicken etc.)

 

[namefield_empty]

You'll be surprised to know that we can buy pork meat here too. But taste is not exactly similar to that found locally in Assam as they remove most of the fats. Due to my age, I have reduced both pork and mutton consumption to once in a month may be. Don't like the chicken here as it is similar to Broiler chicken in Assam, but what to do!!

You are presently in the middle east if i am not wrong, you get pork there too!

But yes, nothing beats the taste of pork from Upper Assam, and i say this authoritatively having spent some time in both North and South India.

The pork sellers have remained the same, but we have to explain to them that we are not the same that we once were two decades back, have long left sprinting and contact sports, every mg of fat is carefully calibrated into the system, at most one or two pieces of fat into an average meal. How i envy the young voracious eaters that we once were.

Silkworm

The pic you shared is that of the leta, that we are so accustomed to eat in my place, comes at a premium and is fkn delicious full of yummy fat.

In namoni axom, especially amongst the bodos and other kacharis they eat the larval stage of the worm. I prepared that when i was in a friend's place during last magh bihu and shared the pic on PDF, many of my mates in my place have never tasted it, once fried crisply it tastes just like misa maas. Xamuk khuwa nai dei, ujoni axomor raize nekhai neki, but i am looking forward to sample it if i ever get the chance.