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+====== Assamese Cuisine ======
+==== Masor Tenga (Tangy Fish Curry) ====
+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. [([[https://batterupwithsujata.wordpress.com/2016/02/29/masor-tenga-or-tangy-fish-curry/|Batter Up With Sujata]])]
+==== Khar ====
+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. [([[https://www.quora.com/Theres-a-food-item-we-eat-in-Assamese-cuisine-called-Masor-Koni-Is-it-the-same-as-the-seafood-called-Roe|Quora]])]
+==== Duck with Kumura (Ash Gourd) ====
+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. [([[https://www.northeasternchronicle.in/news/haah-kumura-recipe-assam-2024/|The Northeastern Chronicle]])]
+==== Pitika (Mashed Sides) ====
+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. [([[https://www.sunitabhuyan.net/food/aloo-pitika-l-assamese-style-mashed-potatoes/|Sunita's World]])]
+==== Ou Tenga Chutney ====
+A tangy-sweet chutney made with elephant apple (ou tenga), jaggery, and mustard seeds — an exotic local fruit not often seen outside Assam. [([[https://www.rumicooks.com/2018/05/elephant-apple-chutney-ou-tenga-chutney.html|Rumi Cooks]])]
+==== Pani Hamuk (Water Snails) ====
+Yes, really! A traditional protein source — boiled or stir-fried water snails, especially common among rural communities. Often eaten with local herbs and chilies. [([[https://www.recipica.org/2023/09/pani-hamuk-recipe.html|Recipica]])]
+==== Silkworm Fry (Eri Polu) ====
+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. [([[https://www.northeasternchronicle.in/news/traditional-silkworm-dish/|The Northeastern Chronicle]])]
+==== Amsotto Diya Maas (Fish with Mango Leather) ====
+A unique sour fish curry made with dried mango pulp (amsotto) — deeply nostalgic and seasonal. [([[https://www.facebook.com/afoodiesdiary/posts/fish-curry-with-raw-mangoes-in-assamese-style-a-hot-sunday-noon-and-a-comforting/1928022327373335/|Facebook]])]
+==== Til Diya Kukura (Chicken with Black Sesame) ====
+A specialty where chicken is slow-cooked with ground black sesame paste, creating a nutty, rich, and slightly smoky flavor. [([[https://earthycooking.blogspot.com/2024/12/assamese-black-sesame-chicken-currytil.html|Earthy Cooking]])]
+==== Poita Bhat (Fermented Rice) ====
+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. [([[https://kitchenofdebjani.com/2021/07/panta-bhat/|Kitchen of Debjani]])]
+==== Leta Maas Pitika (Fermented Fish Mash) ====
+Fermented fish (letaa maas) mashed with mustard oil, chilies, and garlic. Pungent and polarizing — but deeply loved by locals. [([[https://www.youtube.com/watch?v=DDMXsGnm1sM|YouTube]])]
+==== Baanhgajor Lagot Kukura (Chicken with Bamboo Shoot) ====
+Chicken slow-cooked with fresh bamboo shoot, which lends a distinct sour aroma. Popular in Upper Assam and tribal households. [([[https://www.chefadora.com/thatpetitefoodie/baanhgajor-lagot-kukura-chicken-with-bamboo-shoot-ptnptr7u2q|Chefadora]])]
+==== Xoru Maas Jul (Tiny Fish Curry) ====
+A thin broth made from tiny freshwater fish, often cooked with local greens or herbs. Light, healthy, and rich in calcium and minerals. [([[https://mymagicingredient.com/2020/03/16/assamese-fish-curry/|Magic Ingredient]])]
+==== Tekeli Pitha ====
+Steamed rice cakes made in earthen pots (tekeli), filled with grated coconut and jaggery. A traditional tea-time delicacy during festivals. [([[https://experiencesofagastronomad.com/keteli-pitha-bhapa-pitha/|Experiences of a Gastronomad]])]
+==== Komolar Kheer (Orange Kheer) ====
+A milk-based dessert infused with fresh orange pulp, traditionally made with the fragrant citrus of Upper Assam. Light, fruity, and silky smooth. [([[https://www.whiskaffair.com/orange-kheer-recipe/|Whisk Affair]])]
+{{tag>food culture geography}}

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