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Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Assamese name English name Scientific name Image Bondha-Kobi, Bondhakobi Cabbage: Brassica oleracea Capitata Group : Ful-Kobi, Phulkobi Cauliflower: Brassica oleracea Botrytis Group
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Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
Gradually, the food started to be popular from the hills to the Sylhetis living in the plains. In the course of time, this chunga (bamboo tube) dish came to be known as chunga pitha. [14] Though atap rice is the main food of the people of Sylhet region, they prefer glutinous rice to make this delicacy. [15]
Jolpan (Assamese: জলপান), or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. [1] The word jolpan includes all the preparations namely jolpan, pitha, laru and tea.
Stacker researched the history of popular foods, from Jell-O salads to Salisbury steak, and highlighted 15 that are no longer widely consumed.
The Assam government in February 2024 named it as state fruit, highlighting the unique aroma and antioxidant properties of the indigenous lemon variety. [3] Assam lemons are used for preparing refreshing drinks and pickles as well as garnishing curry and other dishes. [4] Other citrus from Assam includes Jora Tenga, Bore Tenga, Elaichi Tenga ...