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This signature Assamese dish is made with a fermented alkaline solution called "khar" and various ingredients like vegetables, lentils, and often meat.
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A tangy and light fish curry, Masor Tenga is a staple in Assamese homes. Made with fish, tomatoes, kokum (a fruit with a sour flavor), and various vegetables, this dish is perfect for a hot summer day.
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This simple yet flavorful dish is a mashed preparation of boiled vegetables, lentils, or even fish, mixed with spices and herbs.
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A true Assamese delicacy, Paro Mangxo is a pigeon pea curry cooked with a special type of banana flower.
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This dish is for the spice lovers! Polu or Leta is a dry vegetable curry made with various seasonal vegetables and a generous amount of spices, including dried chilies and black pepper.
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Duck meat is a popular ingredient in Assamese cuisine, and this curry is a delicious example.
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This unique dish is made with duckweed, a small aquatic plant found in freshwater bodies.
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A tangy and refreshing drink, Ou Khatta is made with elephant apple (elephant foot yam) and spices.
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This dish features chicken cooked with bamboo shoots, a readily available and flavorful ingredient in Assam.
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A classic Assamese breakfast, Doi-Chira is a fermented rice dish with beaten curd.
Image Credits: Google