A sour fish curry made with rohu or catla, flavored with tomatoes, elephant apple (ou tenga) or lemon. Light yet aromatic — perfect for hot weather. ¹⁾

A dish unique to Assam, made with raw papaya, pulses, or banana stem — cooked with a key ingredient called “khar”, an alkaline extract from sun-dried banana peel ash. Deeply earthy, cleansing, and symbolic of Assamese identity. ²⁾

A rich curry made with duck meat and white pumpkin, often flavored with black pepper and whole spices. Served on special occasions and winter festivals. ³⁾

A family of mashed items — most famously aloo pitika (mashed potatoes) with mustard oil, green chili, and onion. Other versions use roasted eggplant, fish, or even pumpkin. ⁴⁾

A tangy-sweet chutney made with elephant apple (ou tenga), jaggery, and mustard seeds — an exotic local fruit not often seen outside Assam. ⁵⁾

Yes, really! A traditional protein source — boiled or stir-fried water snails, especially common among rural communities. Often eaten with local herbs and chilies. ⁶⁾

A tribal delicacy, especially among the Bodo and Mishing tribes. The silkworm pupae (post-reeling) are fried with spices — crunchy outside, soft inside, and considered a delicacy. ⁷⁾

A unique sour fish curry made with dried mango pulp (amsotto) — deeply nostalgic and seasonal. ⁸⁾

A specialty where chicken is slow-cooked with ground black sesame paste, creating a nutty, rich, and slightly smoky flavor. ⁹⁾

Leftover rice soaked overnight in water, served cold the next day with mustard oil, onion, and green chili. Cooling, probiotic, and rustic — a farmer’s favorite. ¹⁰⁾

Fermented fish (letaa maas) mashed with mustard oil, chilies, and garlic. Pungent and polarizing — but deeply loved by locals. ¹¹⁾

Chicken slow-cooked with fresh bamboo shoot, which lends a distinct sour aroma. Popular in Upper Assam and tribal households. ¹²⁾

A thin broth made from tiny freshwater fish, often cooked with local greens or herbs. Light, healthy, and rich in calcium and minerals. ¹³⁾

Steamed rice cakes made in earthen pots (tekeli), filled with grated coconut and jaggery. A traditional tea-time delicacy during festivals. ¹⁴⁾

A milk-based dessert infused with fresh orange pulp, traditionally made with the fragrant citrus of Upper Assam. Light, fruity, and silky smooth. ¹⁵⁾