In Assamese homes, Aloo Pitika isn’t just food — it’s comfort on a plate. Simple, soulful, and made with the warmth of mustard oil, this traditional mashed potato dish has been a staple of Assamese meals for generations. From daily lunch to festive feasts and even wedding platters, Aloo Pitika adds a touch of home to every meal.In this post, let’s dive into the authentic way of making Aloo Pitika

 In Assam, weddings are not just ceremonies — they are celebrations of community, nature, and flavour. From the soft rhythm of the bihu songs to the gentle aroma of rice and mustard oil, everything about an Assamese wedding feels rooted in tradition.And at the centre of it all is food — a wedding feast that reflects the land’s bounty, the people’s warmth, and generations of culinary

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture. If Assamese cuisine had a heartbeat, it would be khar.More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for

 The Secret Ingredients: Local Herbs and Spices That Define Assamese Flavours.Assamese herbs and spices are unique of its kind. When you step into an Assamese kitchen, the aroma is unlike anywhere else in India. It’s subtle yet deep — earthy greens simmering in mustard oil, the faint sourness of fermented bamboo shoot, and the warmth of fresh herbs gathered just moments ago. The traditional

Assam soft rice or Kumol saul is instant soft rice that requires no cooking. Kumol saul is a glutinous rice found in Assam which is pre cooked and sun dried. It is also known as magic rice as it can be prepared in minutes by just soaking in water. Kumol saul is mostly served with boiled milk or curd , banana and jaggery. Although it's a breakfast recipe but kumol saul jolpan is also served to

 Here I am back after a long time. Today I am going to share a simple recipe of Pork Curry. Its an Assamese style pork curry where I cooked it with elephant apple. Serve this tasty pork curry with rice in lunch or dinner.Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit, sour in taste and very native to Assamese cuisine. Ou tenga

Dillenia Indica commonly known as Elephant Apple or Ou tenga is a fruit, sour in taste and very native to Assamese cuisine. Ou tenga contains vitamins C and E along with vitamin B complex and potassium. It also contains antioxidants. Elephant apple is generally used in Assamese cuisine to make fish curries.Dates contains several vitamins, minerals, fiber and antioxidants.

 Spiny arum (scientific name : lasia spinosa) is known as sengmora in Assamese. Sengmora is a green leafy vegetable found mostly on wild are rich in dietary fiber and antioxidant. These leaves has a little bitter taste but it goes well when cooked with pork and fish. Today I'm going to share a simple recipe where I cooked sengmora with pork. Serve this recipe as a side dish with rice in the

 Jute leaves are rich in vitamin E,  A and C. Boiled jute leaves is a very simple yet tasty recipe that can be served as a side dish with rice in lunch. Use less bitter variety of jute leaves for this recipe. Also try :Stir fried jute leavesJute leaves fritters Boiled Jute Leaves :📎Cuisine : Indian🔪Preparation Time : 5 minutes♨Cooking Time : 15 minutes 🕞Total

 Hello everyone!  Hope you all are feeling well. As the summer is here, it is better to eat light food which is not too hot and spicy for a healthy tummy, specially during day time. Cooking in summer is again a very stressful duty. So,  it is better to cook quick meal to avoid the hot kitchen during summer and to satisfy your belly.At this period of summer season traditional

 Jute is an edible leafy vegetable, rich in vitamins and fiber. Jute in Assamese called Mora xaak. Jute leaves can be added in lentil soup. I add knotted jute leaves in lentil curry. We can make Khar recipe with jute leaves. Today I'm going to share a fritter recipe of jute leaves. Also check :Malabar Spinach Fritters Pumpkin leaves fritters Night

 Hukoti is ground dry fish. Hukoti is similar to namshing. Today I am going to share a simple Assamese style ground dry fish recipe : kosu aru hukoti. Tender leaves and stems of colocasia leaves are cooked with hukoti and served as a side dish with steamed rice. You can use namshing instead of hukoti and you will get the similar taste. If you like colocasia leaves than you may also like

 A simple Assamese Lunch platter :  Lofa xaak aru Mass,  Bengana logot Masor Petu Bhoja & rice.Continuing my post on Assamese style everyday lunch platter,  presenting today a simple Assamese style lunch menu specially for busy people or working women who get very less time for cooking. I prepared this menu on a busy working day. After coming back from work, I prepared

A simple Assamese rice platter : Matidail (split black gram) , dhekia xaak bhaji (fiddlehead ferns),  bhedailotar bor (skunk vine fritters) and ou tenga achar (elephant apple pickle).What do Assamese people eat for lunch or dinner?  Well, like few other Indian cuisines, Assamese people eat rice as their main food. The main thing that differs Assamese cuisine from other Indian cuisines

 Today I'm going to share a simple and rustic recipe called namsing pitika. This recipe is very popular among the mishing tribe of Assam as well as some other Assamese  communities. Namsing is also known as hukoti among few other communities of Assam. Namsing is dry and grounded fish. Few herbs are also added in making namsing powder. To know more about namsing read my previous

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is

Pork with mustard greens  is a very popular recipe many of you may have tried but  have you tried chicken with mustard greens. Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho. So the recipe in Assamese is called lai xaakor logot kukurar mankho  The recipe is actually very simple. Use fully grown and mature mustard green leaves for

 Food and travel go hand in hand. I always like to try new food, specially the local food whenever I travel. My recent visit to Tipam was not an amazing one in terms of testing food, as we didn't  find a good  eatery. But the most amazing thing happened was that we found a vegetable vendor who was selling water hyacinth (meteka) in his bicycle. I once tasted a water hyacinth dish