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Yes, the cuisine in Assam changes from region to region. Also varies a lot according to the different tribal preferences. In my place in upper Assam, you can explore lots of meat and fish based dishes unique to our region, mostly low on spices but involves lots of leafy greens. When you visit Assam, please make sure to dine in the ethnic restaurants to have the real taste of Assamese cuisine. The cuisine of the Nagas, Khasis and others are different from our cuisine, but equally delicious.I think posting delicious food videos now would make a lot of people here grumpy
On a side note though, I do wish to travel to NE states to better explore my country, any recommendations for a foodie like me for local cuisines?
A traditional Assamese kahi would consist of our sticky rice(cooked in bamboo, or wrapped in local variety of a leaf for flavour), a khar(organic alkali made from banana peel or pith) based dish like omita'r(papaya) or matimah'or(urad dal) khar, one of two xaak(saag) based recipes, a pitika(mashed vegetable or fish), a veg item, a local fish dish(either with leafy greens or a sour curry we call as tenga), and then meat based items like duck(in winters) and pork. Pork based dishes are very popular in my place, we eat it almost on a daily basis, roasted on a bamboo stick, boiled with fermented bamboo shoots(khorisa) with bhutjolokia(ghost chili peppers) or with greens like lai xaak(kind of a mustard green found here). Please be sure to visit the ethnic restaurants only to get the authentic taste and feel.
And if you visit Shillong make it sure to try jadoh, a Khasi meat-rice dish, one can call it the biryani of Meghalaya. Made with pork, two versions exist, in one they add pork or chicken blood for the distinct metallic taste, colour and flavour. The naga recipes i like are the fiery red pork boil with raja mircha(ghost peppers), and meat cooked with fermented soybean paste(akhuni).
Regards.
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