Assamese cuisine by indianchefrecipe @ www.indianchefrecipe.com

assame cuisine is the cuisine of assam a state in north east india it is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation.

1. Assamese Cuisine ® www.indianchefrecipe.com ®

2. Introduction Assamese cuisine is the cuisine of Assam, a state in North-East India. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from its many rivers and ponds; both of which are centered around the main ingredient—rice. ® www.indianchefrecipe.com ®

3. History Assam's history goes back to the ancient times. The base of this history can be found in Vedic literature, Tantric literature, Assamese folklore and Buddhist literature. ® www.indianchefrecipe.com ®

4. Culture Assamese culture is traditionally a hybrid one developed due to assimilation of ethno-cultural groups in the past. ® www.indianchefrecipe.com ®

5. Geographical location Assam is endowed with petroleum, natural gas and coal. Assam is a temperate region and experiences heavy rainfall and humidity. Winter lasts from late October to late February. The minimum temperature is 6 to 8 degrees Celsius. imestone and other minor minerals ® www.indianchefrecipe.com ®

6. Cuisine It is characterized by very little use of spices and little cooking over fire but with strong flavors Fish is widely used, and birds like duck, pigeon etc. are very popular. Preparations are rarely elaborate—the practice of Bhuna . Assamese food is mainly based on rice and fish. ® www.indianchefrecipe.com ®

7. SPECIAL EQUIPMENTS Mariya : The food is usually served in bell metal utensils made by an indigenous community called Mariya keraahi (iron woks) Koroch (ladle) ghutni (wooden hand blender) ® www.indianchefrecipe.com ®

8. Culinary terms BHAJI : Anything dry or deep fried, either by itself or in batter. PITIKA : Vegetable or fish boiled and mashed and seasoned with mustard oil or ghee and spices. JHOLA : Literally, hot. Bor : Dal or Ground meat or vegetable croquettes bound together by spices and/or eggs. ® www.indianchefrecipe.com ®

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