IndusFresh Details

By TPCI | January 23, 2020

The state of Assam is a picturesque marvel, which consists of the northern Brahmaputra valley, the middle Karbi and Cachar hills and the southern Barak valley. What accentuates the charm of Assam is the fact that it has a stunning grandeur of dense tracts of tropical forests, interspersed with emerald patchwork quilts of paddy and lush tea gardens enriched by the flow of river Brahmaputra (‘Son of Brahma'). Assam accounts for over 50% of India’s tea production and is notable for the one-horned rhino.

Assam’s delectable cuisine is a function of its beautiful geography. It is a confluence of culinary habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. This is why Assam has a range of exceptional offerings for the food lover in you. Here are five dishes that you would love to savour if you visit the tea capital of India:

Khar
A quintessential Assamese meal begins with a Khar, a class of dishes named after the main ingredient. Truly one of a kind, Khar is believed to cleanse the stomach. This delicious curry is made using raw papaya, pulses, taro, vegetables or fish and is prepared by filtering water through the ashes of the sun-dried skin of certain kinds of bananas. This signature Assamese dish is usually served with a generous helping of rice.

Thukpa
This piping hot bowl of goodness is the best of both the worlds – the nutrition of a typical soup coupled with the awesomeness of a relishing cup of noodles. This Tibet-influenced noodle soup is full of flavours – the sweetness and aroma of fresh lemongrass is cut through by the sharpness of fish sauce. The best part about Thukpa is the variety of textures and flavors that feed the body and soul. It is served with vegetables or with shredded chicken, pork or prawns, garnished with spring onion and fresh herbs.

Kumurat diya Hanhor Mangxo
This delightful Assamese preparation is generally cooked on special occasions. The chunks of duck meat are cut into quite small pieces and cooked with tender ash gourd. It is seasoned with whole spices (including a dash of crushed pepper), which are allowed to seep into the meat. This piquant curry is also cooked with lentils, sesame, pumpkin and more, depending on individual preferences.

Baanhgajor Lagor Kukura
The comfort food of Assam, Baanhgajor Lagor Kukura is basically made using chicken, bamboo shoots and lentils. The chicken and bamboo shoots are boiled separately and then cooked together with minimal spices. The distinct flavor of the delicate bamboo shoots takes the flavor of chicken a notch higher and leaves a pleasant aftertaste.

Maasor Tenga
This tangy fish curry is the perfect dish to tease your taste buds. Extremely refreshing on the palette, this recipe is a melting pot of flavours & spices. The fish is slow cooked in a rich, tangy broth made with tomato, outenga (elephant apple), and lemon until it turns tender. The locals are often seen devouring this dish with a plate of hot steamed rice during their lunch.