Bizarre And Weird Assamese Foods You Need To Try Once.

Assam is a state in the Northeast part of India. It is the heart among the 8 Northeastern states of India. Assam is well known for its wildlife and tea plantation. Assam is famous for one horned rhino, the Maa Kamakhya temple and the mighty river Brahmaputra. Assamese Society is a multi ethnic, multi linguistic and multi religious society. In Assam there are many tribes living, having their own language, culture, customs, traditions and of course own cuisines. So Assamese cuisine is the cuisine of Assam and its different multi ethnic communities and tribes living in different parts of Assam.

Assamese cuisine and Assamese recipes are unique of its kind. It has a little similarly with the cuisine and recipes of other Northeast Indian states but Assamese cuisine and recipes doesn't match with the cuisine and recipes of other Indian states. There are few bizarre and weird foods in Assam which does not match with the other Indian recipes. These weird foods are being practiced among few tribes and communities of Assam.

Amroli Poruar Tup (Red Ant Eggs)

Amroli poruar tup or the red ant eggs are consumed by the people of Assam as a part of their traditional cuisine at the occasion of Rongali bihu, celebrated in the month of April. It is basically the tradition of Ahom and some other communities of upper Assam.
Read : Amroli poruar tup / Red ant eggs

Ari Polu (Silkworm Pupae)

Ari polu or silkworm pupae is an exotic recipe very popular in upper Assam. Silkworm pupae are boiled and then stir fried, and served as a snack with drinks.

Khorisa (Fermented Bamboo Shoots)

Bamboo is an evergreen plant found widely in the entire northeast India. Its edible root part is called bamboo shoot. It is light yellow in colour. The young bamboo shoot sprouts are found during summer season in Assam which are then fermented and preserved which is called Khorisa. Khorisa can be eaten raw or in pickled from. It has a very strong pungent smell.

Read : Bamboo Shoots - How to Consume and Preserve

Masor Petu (Fish Intestine)

Eating fish intestine may sound bizarre but Assamese people love to eat fish intestines. Bhat aru Masor Petu Bhoja or Fried Rice with Fish Intestine is one of the signature recipe of Assamese cuisine. Generally leftover cooked rice is used to make this recipe. This recipe is very simple and served in the main course as a side dish with rice.

Check the Recipe : Fried Rice with Fish Intestines

Hamuk (Snails)

Eating hamuk or snails is not very common in Assam, but some tribes of Assam are very fond of consuming snails.

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List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

Fish Curry with Ul Kobi (Kohlrabi)

Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi. When I was a kid I didn't liked the taste of kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable. Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits. Fish Curry with Ul Kobi (Kohlrabi) 📎 Course : Main Course 📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes 🍴Servings : 2 INGREDIENTS: 1 whole Kohlrabi 1 potato 1 tomato, chopped 4 pieces of fish (any) 1/2 tbsp ginger garlic paste 1/2 tsp panch phoron 1/2 +1/2 tsp turmeric powder...

Alpine Retreat : Best Homestay In Guwahati : A Review

If you are looking for a best homestay in Guwahati, then I will highly recommend to check out the Alpine retreat homestay, a lovely urban apartment at the right of the heart of the area. During our last visit to Guwahati, we had decided to stay at a homestay instead of staying in a hotel. The reason of choosing a homestay over a hotel is that we wanted a homely atmosphere and a homestay is a kind of accommodation where tourists are treated like guests, not clients and they are given rooms to stay together with the host family in the same house. A homestay is after all someone's home. In homestay we don't have to confined in a single room just like in a hotel. As the American novelist Edgar Watson Howe beautifully quoted "To be an ideal guest, stay at home. ". Alpine retreat is a lovely urban apartment that provides homestay with patio. Just 4.5 km from Paltan Bazar railway station, located on the G.S road, Alpine retreat is easily accessible an...

Fish Curry with Dry Elephant Apple (Ou Tenga)

Hey there! I'm back again, after a long time. It's more than six months now, that I haven't written a single word in my blog. Sometimes staying motivated to keep posting new posts everyday isn't so easy. But, I am back with a new recipe now. It's a simple Assamese style fish curry recipe or masor tenga cooked with dry elephant apple ( ou tenga ). Dillenia indica, commonly known as elephant apple (ou tenga in Assamese) is used as a souring agent in Assamese cuisine. We can eat both raw (by making a chutney) and cooked elephant apple. Assamese people eat ou tenga by adding it in lentil curry (dail) and by making sour fish curry (masor tenga). We can also preserve elephant apple by just sun drying it. At first let me share the recipe of Sun dried elephant apple. Sun Dried Elephant Apple : INGREDIENTS: 1 elephant apple METHOD: STEP 1 Remove the petals of the elephant apple with the help of a sharp knife. STEP 2 Cut the soft petals into small ...

Pork with elephant apple

Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry . Its an Assamese style pork curry where I cooked it with elephant apple . Serve this tasty pork curry with rice in lunch or dinner. Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit , sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries. Pork with Ou Tenga or Elephant Apple: 📎 Course : Main course 📎Cuisine : Assamese 🔪Preparation Time : 10 minutes ♨Cooking Time : 30 minutes 🕞Total : 40 minutes 🍴Servings : 4 INGREDIENTS: 500 gms pork 1 elephant apple or ou tenga 1/2 tbsp ginger-garlic paste 1 onion, chopped Chopped green chillies (3-4) or bhoot jolokia * amount of chillies according to your taste...

Kumol Saul Jolpan

Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to guests specially during bihu festivals. This Assam soft rice or Kumol saul got geographical indications (GI) tag in the year 2018. Jolpan is an Assamese word which means snacks which are often served in breakfast. Below is the recipe of Kumol saul jolpan : Kumol Saul Jolpan: 📎 Course : Breakfast 📎Cuisine : Assamese 🔪Preparation Time : 25 minutes ♨Cooking Time : 0 minutes 🕞Total : 25 minutes 🍴Servings : 2 INGREDIENTS: 1 1/2 cup kumol saul 1 cup curd 1/2 cup jaggery 1/2 cup cream (optional) METHOD: Soak kumol saul in warm water for 15-20 minutes...

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