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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.
Panipuri or golgappa is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of potatoes, raw onions, chickpeas and spices.
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Street food. Usually containing potato patty fried in oil, topped with sweet yogurt, and other sauces and spices ... tomato, chillies, ginger and garlic from Assam ...
Assamese name English name Scientific name Image Paleng Spinach: Spinacia oleracea: Nol-Tenga Indian chestnut vine: Tetrastigma leucostaphylum: Modhu-Xuleng
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.
Street food is food sold by a hawker or vendor on a street or at another public place, such as a market, fair, or park. It is often sold from a portable food booth, [1] food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin.
Bora saul is a variety of glutinous rice found in Assam, India. It has an important role in festivals of Assam. It has an important role in festivals of Assam. [ 1 ] [ 2 ] During traditional occasions like Bihu , this variety of rice is eaten with served with doi ( curd ), gur ( jaggery ) and cream.