Universally known for its tea variety, the Assam region of India is separated from the mainland by Sikkim and Bangladesh and has its own cultural identity. In addition to Bengalis, over a hundred different indigenous groups live in this region. Assam is an agriculturally rich area, and Assamese have historically have access to fresh fruits and meats. This has meant that its cuisine is less elaborate than other Indian cuisines and uses fewer spices. Rice and fish are staples, with the former appearing at every meal.
For some reason, I skipped Assam when I first started this project, and when I visited it almost two decades later, I decided to make a single dish from the region. Fortunately, it was a quite good one:
Other Indian cuisines I've cooked: Anglo-Indian, Assamese, Awadhi, Balti, Bangladeshi, Bengali, Bene Israel, Bodo, Chettinad, Cochin Jewish, Dogra, Dum Pukht, Goan, Gujarati, Haryanvi, Hyderabadi, Indian, Indo-Chinese
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