Top 10 Mouth-Watering Foods In Assam For Any Food Lover

Foods In Assam || Top 10 Mouth-Watering Foods In Assam
Foods In Assam

Foods in assam is rich in flavour. Cooking techniques from hills as well as plains are used, resulting in a heady combination of preserved cuisine and fresh vegetables. You’re definitely thinking of pork with bamboo shoots by now, and why not? This meal, which is popular not just in Assam but also in most of India’s northeastern states, has topped the culinary popularity chart and continues to be a favourite of many people across the country. You can visit this state by just booking the Assam tour package offered by Lock Your Trip.

They enjoy it much more in Assam than everywhere else in India. However, it would be a shame to connect Assamese cuisine just with the abovementioned pig and bamboo stalk. Their traditional dinner of Khar (banana peel ash extract), dishes with elephant apples and fiddlehead fern, or the simple doi-chira, a Bihu speciality. Assamese food is unique and excellent. Here are a few examples to get you started.


Khar is both an ingredient and the name of any meal that includes it. This meal can be made with lentils, vegetables, fish, or meat. The fundamental component “Khar” is made by straining the liquid from a solution of water and dried, roasted banana peel. This is Foods In Assam Assamese dish is remarkable in that it retains the alkaline or bitter flavour of Khar liquor. This meal is said to be both delicious and digestible. If you don’t have Khar on hand, some recipes will instruct you to use baking soda instead. Despite being alkaline, it lacks the flavour of a genuine Assamese Khar dish. Khar’s creation may be explained by the fact that it was most likely a more cost-effective and simply made ingredient for preserving food.

Masor Tenga

In Assamese, the term “Tenga” means “sour.” Tomatoes, dried mangosteen, lemon, raw mango, and elephant apple are traditional souring ingredients. Masor Tenga is a softly spicy, acidic fish curry that is best served with rice for lunch or dinner. This dish, which is popular in the summer, is said to improve digestion after a big meal. Temperings such as fenugreek, 5 spice mix (panch phoran), or mustard seeds provide unique tastes to the basic meal and provide a pleasant difference for the experienced eater.


Foods In Assam This dish is generally roasted or fried vegetable or fish combined with green chilli, onion, minced ginger, mustard oil, and coriander leaves. Pitika may be made with a variety of vegetables such as potato, eggplant, pumpkin, red lentils, and even fish. The natural flavour of the main component is preserved in this recipe, together with the pungency of raw mustard oil and aromatics. This Assamese cuisine is healthful and delectable comfort food for the beginner as well as the experienced home cook, and it is easily prepared and eaten with rice.

Paro Mangxo

Pigeon meat is illegal in some Indian states, yet it is a speciality in Foods In Assam. It is thought to keep the body warm and is commonly eaten throughout the winter months. The most popular method is to cook pigeon meat with banana leaves and a lot of peppercorns. This meal can be served with rice or roti or as a snack. The Assamese have been making this for centuries, and it is still quite popular among those who want to keep the tradition alive. This Assamese cuisine recipe is delicious. It’s a mash-up of flavours and textures with a touch of unique items.

Polu Or Leta

What is the most well-known fabric from Assam? Yes, silk.  But why bring up cloth on a culinary blog? Stir-fried silkworms may offend some, yet they are a delicacy enjoyed by many Assamese. The pupa is heated in water and stir-fried once the silk is removed from the cocoon. It’s a spicy tribal dish with a crispy crust and a mushy gooey interior. It is a must-try for all the brave-hearted who crave the untried and forbidden.

Duck Meat Cury

Duck meat curry is just another distinctive Assamese dish, owing to duck is a popular meat in the state. It is generally kept for special events and is flavoured with a variety of whole spices. It is typically prepared using ash gourd, although there are several varieties, including sesame, lentil, pumpkin, and many more. If you enjoy duck meat, you must try this dish.

Pani Hamuk

Pani hamuk, which translates to water snails, tastes best when sourced from clear, running rivers. Consuming pani hamuk is a bit of a problem because you have to suck the flesh out of the shell, but it’s well worth the effort. This intriguing meal will undoubtedly leave you wanting more. Pumpkin and potatoes are used to make pani hamuk. The same meal is served with pork and fermented beans in Nagaland.


Pitha is a popular snack food that is typically consumed for breakfast or with evening tea. Pithas come in a broad range of flavours. They can be sweet or savoury, steamed or fried, and prepared in a variety of ways. This is one of Assam’s most creative dishes, and it takes a lot of care to get it right.

Baanhgajor Lagot Kukura

This wonderful Assamese dish is made with chicken meat, bamboo shoots, and lentils. While the taste of bamboo stalk may not attract many palates, it does leave behind a strong flavour that complements meat dishes very well.

Xaak Aru Bhaji

This meal is a common lunch or dinner side dish. This meal is made with herbs and vegetables and is typically seasoned with ginger, garlic, cinnamon, onions, and lemon. It is an Assamese staple cuisine that is enjoyed on a regular basis and is still good and flavorful.