The largest of the states in the northeast of India,
Assam has a varied variety of a delectable dishes based on rice and fish. Fish is an integral part of any Assamese dish. Assamese cooking incorporates the alkaline (kar) and the acidic (tenga) flavors in both vegetarian and non-vegetarian dishes. Bamboo, banana, olives, and jackfruit are used plentifully in their cuisines. Lime and lemony influences are important in their food.
Maachor Tongan (tangy fish curry), laru, pitha, are the main dishes of traditional Assamese Cuisine. The meats of pigeon and duck are preferred in Assamese villages. When cooking fish, they are wrapped in banana leaves and roasted in charcoal after being marinated in mustard oil, green chillies, and fresh green coriander leaves. Khar made with unripe papaya and khar powder, seasoned with mustard or fenugreek, is the first dish of a meal. The sweet homemade cakes, pithas have an extra charm. Bamboo shoots are lavishly used in Assamese cuisine, whether it be chutney, fish or pickles.
