
Other than being the staple food, rice is also used to make variety of Assamese snacks, sweets and as well as beer. A traditional meal in Guwahati begins with a khar, which is followed with some famous main course like Meat, Masor Tenga (Sour fish curry), Greens and vegetables, etc. Tamul (betel nut, generally raw) and paan generally concludes the meal. Hence we can say that if you are a foodie, you will just love Guwahati!
The traditional cuisine of Guwahati is strongly influenced by the local ingredients. Some of the famous cuisines of Guwahati include:
Rice
Rice is the most important part of almost all meals for the people of Guwahati. As a staple food, rice is either eaten sundried (aaroi) or steam boiled (ukhua). The ‘Joha saul’ or scented rice is the most popular class of rice and some other fine quality rice includes kauribadam or Karaballam, Aijong, Barpeta aaijong, Basmati rice, etc. Rice is also eaten as snack in many different forms like boiled and flattened (chira), ground or roasted (xandoh guri), puffed (akhoi). Other than these forms, there is also a variety of rice that can be just soaked and eaten and is known as kumol saul.A special kind of rice preparations called the Til pithas or Narikol pithas are generally made only on special occasions like the Bihu.
Fish
Fish is another important cuisine for the people of Guwahati. Some of the most popular fishes cooked
Meat
The basic cooking method of meat in Guwahati is boiling and is characterized by low amount of oil and spices and higher quantity of lemon juice, Curry leaves (norosingho paat) and ginger. The combination of duck – squab and white gourd - papaya or banana flower is a delicious dish among the Assamese. The popular meat for the people of Guwahati includes duck, squab, chicken, pork, venison and mutton. Beef is also popular among the Assamese Muslims.Khar
The khar is a signature class of preparations by the people of Assam. It is prepared by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the Assamese term of Banana, "Kola" or "Kol"). Omita (papaya) khar is one major Assamese cuisine.Aaloo Pitika
Pitika or mashed potatoes is another signature cuisine for the people of Guwahati. It is garnished with mustard oil, raw onions and green chillies. Other than the mashed potatoes, it is also made from steamed or roasted vegetables.Pithas
Pithas are another important Assamese delicacy primarily made from rice flour or wheat flour batter, which is shaped and is filled with savory or sweet ingredients. When filled the fillings are called pur and the pitha's pouch is called a khol.
Important Assamese Recipes
Ou Tenga Maas ( Fish Curry cooked with Elephant Apple)
Ingredients:
- 3-4 pieces of Fish pieces
- 1 Chopped Tomato
- 1/4 of the Elephant apple
- 1 Chopped Onions
- 2-3 Green Chillies
- Salt-to taste
- 3 spoons of Mustard Oil
Steps:
- Heat Oil in a pan to fry the pieces of fish
- Keep aside the fishes once fried and add Onion and Tomato in the pan
- Cut the Ou tenga (Elephant Apple) into small pieces
- Add Elephant Apple, Salt, green Chilies and two cup of water to the pan
- cook and let it boil.
- Finally add the Fish pieces and cook till the curry is being cooked.
- Turn the flame off and the dish is ready to be served.
- Serve it hot with steamed Rice.
P.S. Other than fish, one may also use Prawns.
Papaya Khar (Omita Khar)
Ingredients:
- 1 small raw papaya (cut into medium sized pieces)
- 1 small potato
- 1 dried red chili
- 1 pinch of kala zeera
- 1/4th teaspoon of baking soda
- Salt to taste
- Chopped coriander leaves
- 1 table spoon mustard oil
- Red chilli powder (optional)
Method:
- Heat 2 spoons of mustard oil in a frying pan
- Add kala jeera and red chilli
- Add potato, papaya, salt and cook for some time
- Now add the baking soda, cook for some more time and then add hot water
- Cover and heat the vegetables further
- When they become soft, sprinkle them with coriander leaves
- The papaya khar dish is ready.
P.S. Turmeric powder shouldn't be used here since it gives a reddish color to the preparation.