Assam offers just the right kind of flavors to tickle your taste buds. The Assamese cuisine is diverse, unique, simple and palatable. With a wide variety of indigenous food to offer, the food of Assam is famous for its distinct flavoring and influences. The culinary glory of Assamese traditional cuisine is beyond the stereotypical representation. Much like the geographical diversity of the land, the authentic Assamese dishes are extensive and have their own league in the culinary world. There are so many dishes to choose from when we talk about Assamese snacks or main course. top caterers near me
When it comes to weddings, we make sure you do those amazing assumes delicacies to create your perfect assumes marriage food menu. The Assamese wedding food items are very different from a typical wedding menu.
Needless to say, the true foodie in you must now be curious to discover the marvels of this cuisine. If you are experimental and big of heart, these assumes wedding food items will satiate your taste buds. top wedding caterers menu list in chennai
Sagolir Manxo
Made in Assamese style, Sagolir Manxo is mutton cooked in mustard oil with spices. It is a perfect dish for your wedding menu if you wish to serve your guests with authentic Assamese flavors.
Til Diya Murgi
Til Diya Murgi is an Assamese delicacy which is cooked in black sesame seeds paste with a rage of peppercorns and warmth of ginger. This is comfort food at its sublime best and goes well with luchi, rice or paratha.
Baanhgajor Lagot Kukura
Not everyone can handle the taste of bamboo shoots. It is only when you develop a taste for it you start liking it. Baanhgajor Lagot Kukura is a famous Assamese dish that is made with chicken, bamboo shoots and lentils. The taste of bamboo shoots is not very common and it leaves behind a unique taste which is generally complimentary to meat dishes. This dish should definitely be a part of your assamese marriage food menu.
Masor Tenga
The classic traditional Assamese tangy fish curry is a household favourite. This iconic dish is cooked with tomatoes and fresh rohu fish. The fish is slow cooked in a rich, tangy broth made with tomato, otenga(elephant ear), and lemon. This dish tops the chart in assamese wedding food items.
Aloo Bengana Pitika
Aloo Pitika is a widely popular traditional Assamese dish that everyone seems to be very fond of. It is a side dish, served mainly in traditional Assamese Thali, almost everywhere. Aloo Pitika is basically mashed boiled potato, fixed with green chilli, onion, chopped ginger, mustard oil, and coriander leaves. Well, traditional Assamese cuisine offers a variety of mashes, not only restricted to Aloo Pitika. The eggplant, pumpkin, potato, tomato and even fish can be prepared into a Pitika. The pungent aroma of raw mustard oil and spicy chillies, especially if you add a tiny slice of Bhut Jolokia , uplifts the taste to another level. This is a comfort food for every Assamese person. It is mainly served with rice, daal and other dishes. business listing site in india.
Dhekia Xaak
This is fiddlehead fern, a vegetable commonly eaten in the hilly regions of India. It is a staple form of food of Assam which is consumed on a regular basis. The Fiddlehead ferns or Dhekia grow in the wild after rains. A bunch of these beautiful greens stir fried with baby potatoes or chickpeas are something you can never afford to miss. The Assamese folks love their dhekia, they like to cook it with tomatoes, dried shrimps, dried mango Steen or just a simple stir fry!
Koldil Murgi
Koldil Murgi is a classic dish made with the banana flower, called koldil. It is rich in iron and dietary fibers. It’s chopped very fine and cooked with chicken with traditional spices like ginger, garlic, black pepper and chillies. It is a soul food and absolute favorite for the locals.
Mati Dal Khar
“Khar” is a quintessential part of Assamese cuisine. It’s an alkaline extract derived by burning and filtering banana peels. Khar acts as an appetizer, gut purifier and palate cleanser. This is a traditional Assamese dish made of young raw papaya. Khar gives the already aromatic papaya, a sweet aroma and one of the favorites among locals. The dal (black lentils) is tempered in pure mustard oil to give it a must needed punch. Adding raw ginger slices enhances the flavor.
