Assamese Thali : Looking Beyond The Tea Estates

 Did you know the name Assam is derived from the word Asama, meaning 'Peerless' in the now extint Ahom Language? It is one of the Eight Sister states of North East India, the culture of which is a fusion of Indo Burmese, Mongolian and Aryan influence. 

Assam has always been on my wish list of places to visit, see Shillong and Guwahati cities, to stroll in the tea estates, see the great one horned rhinos in Kaziranga National Park, take a cruise in the Brahamaputra the widest river in India , pray at Kamakhya Temple and Umananda Temple , and let the land of plains and river valleys refresh you and make you feel more connected to nature.

The winner of Master chef India 2023, Nayanjoti Saikia and first runner up Santa Sharma both Assamese, have played instrumental roles in shedding light on some unique local delicacies. Another unique thing found in Assam is Bhut Jolokia or Ghost Chilli, or Naga Chilli, by far the hottest chilli produced in India. Bhut Jolokia has been recorded in the Guinness Book of World Records as the hottest chilli of the world in the year 2007. With over a million scoville heat unit (SHU) , about 4,694,074 SHU to be specific , it really is one of the hottest chillies

An Assamese Thali begins with Khar or Kolkhar, which is and alkaline based delicacy prepared from sun dried skin of banana. Khar serves as a palate cleanser, cleanses the stomach and has a very subtle and earthy taste. A Khar recipe can also be prepared with mustard greens, raw papaya, bottle gourd, dry jasmine flower, doron bon xaak , fish head etc.

Pitika is an essential part of Assamese Thali , which means mashed ( aloo Pitika ). Add some mustard oil, bhut jolokia and fried onion and the whole dish is elevated. Began Bhaja is like a side  dish or a vegetable, essentially a crunchy eggplant dish cooked with rice flour or besan ( chickpea Flour ). Kahudi or Pain Tenga ( Black Mustard Chutney ) is another must have dish in this Thali. A unique dish of its kind eaten with rice because if its strong flavor, very good for a runny nose. 

Mati Mohar dal / Urad Dal or Split black gram of Assam. An Assamese Thali without Mati Mohar Dal is absolutely incomplete. Split Black Gram is cooked with or without  Khar and served in bell metal bowls, making it a wholesome dish. the pickle served in this Thali is usually a Bamboo Shoot Pickle.

Masor Tenga or Sour Fish Curry is a signature dish of Assamese cuisine. This dish is made out of rohu Fish or Black cod could be used Alternatively. There are many souring agents used to make sour fish curries such as elephant apple , tomatoes ,lemon etc. Potatoes in the gravy balance out the sourness and instead creates a light tangy dish.

An interesting dessert found in an Assamese Thali is Komolar Kheer. This dish made very similar to a Rabdi, chilled and served with a fruit pulp especially orange. The meal usually concludes with the shewing of Tamul Paan ( betal nut and leaf) which is served in a bell metal utensils called bota. Pieces of betal nuts are served with pieces of betal leaves together with edible limestone and tobacco. The reason behind shewing Tamul Paan at the end of a meal is to freshen the breath and to fasten the process of digestion. 

I've learnt so much writing this blog. I hope you guys did too , thank you so much for sticking till the end of it !