Some Important facts about Assamese cuisine.


Some early geographical and cultural information about Assam is to be had in the ”Yogini Tantra”. This has been incorporated, along with the ”Kalika Purana” and the ”Kulavnava”, in the sanskrit work entitled ”kamarura Yatra” composed in Assam about AD 600-800. The upper classes were permitted no scale-less or serpent-shaped fish. Certain meats( duck, pigeon, tortoise, wild boar ) were specially commended, and those of the goat, deer, rhinoceros were permitted. A later work, the ”Kumara-Harana”, recommended pork cooked with the soft roots of the banana. A favorite curry was an alkaline salty extract of banana roots, cooked with certain aquatic green plants, and also with fish. Vegetables mentioned in the ”Yogini Tantra” are mulaka, rajaka, vasthuka, palanga, nalika, sukna, lapha, kanga and dhekiya( a kind of ferm), showing that both tubers and green leaves were important even in the early Assamese diet. The usual pulses and spices were used. Payasa and other sweets were made from milk, curds and ghee, and madhumada may have had a honey base. Rice beer was made domestically, and the tribals brewed a liquor called ”laopani”.Bana records that in the 7th century AD the Emperor Harsha received from King Bhaskara of Assam cups of ullaka, which diffused the fragrance of sweet wine.

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 Collect from ”Indian food” by K.T. Achaya ( Oxford India Paperbacks )        


Bikash JD

Hello, my name is Bikash Jouti das. A Food Blogger, A established Chef and a recepie developer. I work many hotels in all over India. I want to share my food experience and knowledge through my blogs to you. My aim is to help you cook delicious and healthy food.

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