All the time spent exploring Assam food is never wasted. Hop in with me on this delicious journey of indigenous flavors.

Assam, just as famous for its culture and beauty, is also home to the raw and authentic flavours of the North East. Be it the varieties of meat or fresh leafy vegetables, sweet delicacies, or exotic blends of native spices, the place has been well known for its unique food items and savoury dishes.

People of Assam still prefer traditional food items and cooking habits, and even the crockery plays a significant role in different occasions. They firmly believe in preserving the integrity of the customs and traditions they hold dear to their hearts. Different regions of Assam offer varied indigenous flavors, and choosing the best among them is quite a mouthwatering task.

1. Aloo Pitika: Mashed Potato

Starting with the comfort food of Assam, Aloo Pitika is famous not only in Assam but all over India. Basically the classic mashed potatoes but with a punch of mustard oil. This staple dish of Assam is easy to prepare and serves as a common side dish in every Assamese thali. Aloo Pitika can be easily called the most famous Assam food. And not to forget, it’s healthy and appetizing as well.

Chopped onions and green chilies are added to the mashed potatoes, along with some salt and mustard oil. Pickled chilies and, sometimes, king chilies are added to enhance its taste.

Be it a typical non-vegetarian thali or just plain rice and dal, Aloo Pitika blends in just perfectly with everything.

If you are looking for a nutritional breakfast or just a side dish for dinner, team up this dish with some rice or roti, and you are good to go.

2. Khaar: An exclusive Assam Food

A very unique and offbeat item, contrary to Aloo Pitika on the list. Khar (alkaline) is a favourite dish among the natives and an important part of Assam food.

With a very interesting manufacturing process, Khar is mainly obtained from the ashes of sun-dried banana peel and sometimes made with unripe papaya. It is a dark brown liquid with a strong astringent smell. It enhances the texture of any broth when cooked with other ingredients.

The most common ingredients cooked along with Khar are raw papaya and black gramme.

Interestingly, not only the flavour but the nutritional enrichment also make it one of the key ingredients of Assamese cuisines and make it quite a popular dish around the globe.

3. Masor Tenga: Sour Fish Curry

Tangy fish curry is one of the favourites in every Assamese household. Be it summer or winter, this dish is loved by the locals all throughout the year. Lemon, wood apple, and tomatoes are mainly used as souring agents to prepare the curry.

The fish is slow-cooked in a tangy broth, and spices are added. Fenugreek seed is mostly used as a key ingredient to enhance flavour.

Rohu, Catla, or any freshwater fish is mainly preferred, and the best thing about this delicious recipe is that it could be prepared in just a short span, like 15-20 minutes.

Assam food is incomplete without fish, and what’s better than the famous Masor Tenga to tickle your taste buds?

4. Ou Tenga Jhol : Elephant Apple Curry

Ou Tenga, or elephant apple, is an important ingredient in Assamese cuisines and an integral part of Assam food. It has a sour taste and is mostly cooked with fish, beans, and other broth. The most famous one is Ou Tenga Jhol.

It is a sour blend of boiled elephant apples and spices. Different vegetables and mustard seeds are added for flavor. The boiled Ou Tenga is sauteed till the pieces become soft, and other vegetables are added to give it a thicker texture. After the required spices are added, it is left to shimmer and thicken for a few minutes, and the delicious curry is ready to serve.

It is not only a refreshing ingredient but is also filled with antioxidants and vitamin C. Many varieties of pickles and chutney are also prepared from Ou Tenga.

5. Hahor Mankho: Duck Meat Curry

Duck meat is a main course of Assam food for special occasions and is still an integral part of any celebration or festival in Assam.

Preparation of duck meat with ash gourd is mostly loved, but other styles, such as with lentils, sesame seeds, or even pumpkin, are quite popular too.

The best season to eat duck meat in Assam is from October to April.

Cooking is similar to other meats, but the addition of ash gourd gives it a unique and authentic flavour.