Assamese cuisine

2021-06-04T14:41:27Z

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[[File:Assamese Thali.jpg|thumb|Assamese Thali]]
{{Indian cuisine}}
{{Culture of Assam}}
{{Use Indian English|date=July 2018}}
{{Use dmy dates|date=July 2018}}
'''Assamese cuisine''' is the cuisine of [[Assam]]. It is a style of cooking that is a confluence of cooking habits of the hills that favour [[fermentation (food)|fermentation]] and [[drying (food)|drying]] as forms of preservation<ref>{{harv|Das|2012}}</ref> and those from the plains that provide fresh vegetables and an abundance of fish and meat. Both are centred on the main ingredient — rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterized by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to other South-East Asian countries like [[Thailand]], [[Burma]] (Myanmar) and others.

The cuisine is characterized by very little use of spices, little cooking over fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like [[duck (food)|duck]], pigeon, [[squab (food)|squab]], etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate. (The practice of [[bhuna]], the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.<ref>Babbar, Purobi [http://www.uppercrustindia.com/11crust/eleven/people2.htm Queen Bee Of Assamese Cooking] {{webarchive |url=https://web.archive.org/web/20070608193232/http://www.uppercrustindia.com/11crust/eleven/people2.htm |date=8 June 2007 }}</ref>) The preferred oil for cooking is the pungent mustard oil.
[[File:Kosu Xaak aru Madhuxuleng (Colocasia with Polygonum microcephalum).jpg|thumb|Kosu xaak aru madhuxuleng (Colocasia with Polygonum microcephalum)]]
A traditional meal in Assam begins with a ''khar'', a class of dishes named after the main ingredient. Another very common dish is ''tenga'', a sour dish. Traditionally, both ''khar'' and ''tenga'' are not eaten together in the same meal. The food is usually served in [[bell metal]] utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils its good for health and boost up immunity. ''Tamul'' ([[betel nut]], generally raw) and ''[[paan]]'' generally concludes the meal.

Though still obscure, this cuisine has seen wider notice in recent times.<ref>{{cite web |url=http://newsfeed.time.com/2012/07/06/hot-like-fire-asias-5-spiciest-cuisines/slide/4-assamese/ |title=Hot Like Fire: Asia's 5 Spiciest Cuisines 4.Assamese |last1=Krich |first1=John |date=6 July 2012 |publisher=time.com |access-date=22 January 2013}}</ref> The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.<ref>{{cite journal |last1=Janer |first1=Zilkia |date=December 2012 |title=Assamese food and the politics of taste |journal=Seminar |issue=640 |url=http://www.india-seminar.com/2012/640/640_zilkia_janer.htm |access-date=22 January 2013}}</ref>

==Ingredients==

===Rice===
[[Rice]] is the most important ingredient in this cuisine. The large varieties of rice found in the region has led to speculation that the grain was first domesticated in the Assam-[[Yunnan]] region. Both the [[Indica rice|indica]] as well as the [[Japanese rice|japonica]] varieties are grown in Assam. The most popular class of rice is the ''joha'' or scented rice. As a staple, rice is eaten either steam boiled (''ukhua'') or sundried (''aaroi''). Some very fine quality of rice namely, ''Karaballam'' or ''kauribadam'' etc., are available in Assam only.

Rice is eaten as snack in many forms: roasted and ground (''xandoh''), boiled in its husk and flattened (''[[Jolpan#Chira|chira]]''), puffed (''akhoi''). ''kumol saul'' is rice that is precooked, dried and then husked; it can be simply soaked in warm water and eaten as a light meal.

Rice is a part of all meals in Assam. A traditional breakfast consists of ''chira'' with [[yogurt]] and [[jaggery]]. Mostly farmers eat cooked rice soaked overnight (''poita'') simply accompanied with salt, [[mustard oil]], [[onion]]s, etc. Snacks are ''xandoh'', ''kumol saul'' or ''bora saul'', sticky rice, which can be eaten with sweet or salty accompaniments. For other major meals, rice could be boiled, steamed or wrapped in leaves and roasted. 'Sunga Saul' is a special preparation in which (sticky) rice (''bora saul'') is cooked in bamboo hollows called 'sunga'. 'Sewa diya Bhaat' is another preparation where sticky rice is steamed over boiling water. They are generally served with meat or fish. Sticky rice is also wrapped in leaves, usually plantain leaves or ''tora pat'', and dropped into boiling water to prepare 'tupula bhat'.

A special class of rice preparations, called [[Jolpan#Pitha|pitha]]s are generally made only on special occasions like the [[Bihu]]. Made usually with soaked and ground glutinous rice ([[bora saul]]), they could be fried in oil with a [[sesame]] filling (''xutuli pitha''), roasted in young green bamboo over a slow fire ([[Jolpan#Sunga Pitha|sunga pitha]]) or baked and rolled over a hot plate with a filling (''kholasaporia pitha'').

===Fish===
[[File:Macher Jhol.JPG|220px|thumb|''Masor Tenga'']]
The next most important ingredient is fish, harvested from the many rivers, ponds and lakes in the region. The extremely wet climate and the large numbers of water bodies has ensured that large varieties of fresh water fish are available in abundance in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic community in Assam that does not eat fish. Most traditional rural households have their own ponds for [[pisciculture]]. Some of the most popular big fishes are the ''Borali'' (freshwater dhark), ''[[Rohu|rou]]'', and ''cital'' (big), ''khoria'' (medium) ([[Chitala chitala]]), ''[[Walking catfish|maagur]]'', [[Asian stinging catfish|Xingi]], ''[[Wallago attu|borali]]'', ''bhokua'' or ''bahu'', ''[[Giant Murrel|Xaal]]'', ''[[Snakehead murrel|Xol]]'', etc. The small varieties of fish available and eaten in Assam like ''puthi'' ([[Swamp barb]]), ''Ari'' (long-whiskered catfish), ''Goroi'' (green snake head/ spotted snake head ), ''Koi'' or ''Kawoi'' (climbing perch ''Anabas testudineus''), ''Kholihona'' (Indian paradise fish ''Ctenops nobilis'') ''borolia'', ''mua'', ''ceniputhi'', ''tengera'', ''lachin'', ''bhangun'', ''pabho'', etc.<ref>[https://web.archive.org/web/20170828130413/http://www.assamagribusiness.nic.in/2ndoct/fishspeciesofAssam.pdf Fish Species of Assam]</ref><ref>[[List of fishes in Kaziranga National Park]]</ref> The discerning gourmet can tell which region of Assam is known for which variety of fish.
[[File:Pethia ticto.JPG|thumb|''Puthi maas'' ([[Swamp barb]])]]
The ''mas tenga'' (sour fish ), which is commonly eaten by most communities of Assam, has lately turned into a signature dish of Assamese cuisine. The most popular souring agent for the ''tenga'' is [[tomatoes]], though ones made with ''[[Assam Lemon#Kaji Nemu|kajinemu]]'' juice (thick skinned elongated [[lemon]]) and ''thekera'' (dried [[mangosteen]]), Ou-tenga, Teteli, ''Kordoi Tenga(South-East Asian Starfruit)'', ''Tengamora''(Roselle leaves) are also popular.

The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables, and greens as per preference and availability. Fish is also prepared by roasting or char-grilling. A favourite is a small fish roasted in banana leaves (''paatotdia''). ''Hukoti'' is a special fish dish prepared from dried small fish like (''puthi maas'') pounded with arum stem and dried and stored in bamboo tubes. Variations of this exist among the ethnic communities of northeast India in general and Assam in particular. Dried and fermented small fish ''puthy mas'' ([[Ticto barb]]), three to four in number, are roasted with lavish amounts of green chilis, tomatoes, [[ginger]] and [[garlic]] (all roasted). The ingredients are then pounded in a mortar to make a coarse paste and served with rice. Fish eggs and innards are also cooked and consumed. Petu bhoja(Intestine n Gut fried of fishes) is also considered a delicacy along with The Traditional Assamese Jal(Herbal Fish Curry made with Medicinal herbs like Bhedailota(Chinese Fever Vine), Noroxingho(Curry leaves), Bon Dhunia, Man dhunia, Manimuni(Asiatic Pennywort), Tengesi leaves etc known for its rich flavour n medicinal n antioxidant qualities.

*See also [https://web.archive.org/web/20170828130413/http://www.assamagribusiness.nic.in/2ndoct/fishspeciesofAssam.pdf Fish of Assam]

===Meat===

[[File:Juti.jpg|thumb|]]
The Assamese meat and fish dishes are characterized by a low amount of spices and oil, higher quantity of ginger, noroxinghow paat ([[curry leaves]]), Khorisa (fermented bamboo shoot) and lemon juice, and differ completely in taste from the dishes of neighboring Bengal and are quite similar to the cuisines of nearby South-East Asian and East Asian countries. [[Chicken]], [[Venison]], [[Squab]], [[Mutton]], [[Duck]] and [[Pork]] is very popular among the indigenous ethnic Assamese communities like [[Sonowal Kacharis|Sonowals]], [[Bodo people|Bodo]], [[Rabha]], [[Jalia Kaibarta|Keot (Kaibarta)]], [[Ahom people|Ahom]], Moran, [[Chutiya|Sutiya]] etc. Upper caste Assamese Hindus, such as [[Assamese Brahmins|Assamese Brahmins (including Ganaks)]] and [[Kayastha|Kayasthas of Assam]], [[Kalita (caste)|Kalitas]] of Lower Assam refrain from pork consumption. [[Beef]] is occasionally consumed by [[Assamese Muslims]], although they traditionally refrain from consuming pork. The [[Christians]], many indigenous Assamese communities, and the [[non religious]] sections consume all types of meat.

The basic cooking methods include cooking, shallow and deep frying. ''Onla'', of the [[Bodo people|Bodos]], is made with ground rice and special [[herb]]s and constitutes a complete meal in itself. Other meats include [[Squab (food)|squab]], [[Duck (food)|duck]], [[Chicken (food)|chicken]], [[goat meat]], [[venison]], and [[turtle]] although [[venison]] and [[turtle]] meat are legally prohibited. The combination of [[Duck (food)|duck]]/[[white gourd]] and [[Squab (food)|squab]]/[[papaya]] or
[[Plantain (cooking)#Plantain flowers|banana flower]] is very popular. Meat is generally stewed using limited spices as well as a choice of herbs and vegetables.

Most communities of Assam are entomophagous. Various indigenous ethnic groups of certain areas partake of the silkworm, water bugs, grasshoppers, and other insects. Insects are fried or cooked or roasted in leaves and then prepared according to the timing of the meal. The red ant egg is considered a delicacy during the [[Rongali Bihu]] festival.

===Green vegetables===
{{Main|List of vegetables used in Assamese cuisine}}
The environs of [[Assam]] are rich in vegetation, and green leafy [[vegetable]]s, called ''xaak'', are an important part of the cuisine. Some of them are grown while others like the ''dhekia'' ([[fern]]) grows wild. There is a bewildering variety that is eaten and according to custom, one has to have 101 different ''xaak'' (greens) during [[Bihu#Rongali Bihu|Rongali Bihu]]. Herbs, greens, and vegetables are commonly eaten by simply cooking in water and salt, lightly frying, as a thick soup or by adding to varieties of lentils. They are also prepared in combination with fish, meat and eggs.

===Spices of Assam ===
Among spices there are [[ginger]], [[garlic]], [[onion]], [[cumin seed]], [[Nigella sativa|black cumin]], [[black pepper]], [[Chili pepper|chilli]], [[turmeric]], [[coriander seed]], [[cinnamon]], [[cardamom]], [[clove]], [[fenugreek seed]], [[white mustard]] seed, [[aniseed]], [[Malabar leaf]], [[Cumin]], etc. Some herbs peculiar to Assam are ''maan dhaniya'', ''moran Ada'', ''madhuhuleng'', ''bhedai lota'', ''manimuni'', ''masundari'', ''tengesi'', ''thekera'', ''kordoi'', ''outenga'', ''tengamora': etc. An Assamese meal is incomplete without green chilis, many varieties of which are available in the region. Assam is famous for the [[bhut jolokia]] or ''ghost pepper'' which was recognized as the hottest chili in the world. ''Panch-furan (mixture of 5 spices)'' is used for adding flavour to Dail. Dail was not earlier eaten by indigenous people of Assam but now slowly due to external influences Dail is also eaten with their own traditional style of cooking it.

==Preparations==

Although modern cuisine of Assam has been influenced to a minuscule extent by east and north Indian cuisine like the use of Dail which was never taken before, [[Assam]] is still rich in traditional dishes which are much more similar to East Asian and other South-East Asian nations.

===''Khar''===
[[File:Maasor Muror Khar.JPG|thumb|230px|An Assamese 'khar'(Kharwai-a traditional [[Kachari language|Kachari tribe]] dish) recipe preparation with rohu fish head]]
The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of the sun-dried skin of a few varieties of [[banana]], which is then called ''kola khar'' (The name derived from the local term for banana, "kol" or "kola.") A traditional meal invariably begins with a ''khar'' dish, which can be prepared with raw [[papaya]], mustard leaves, vegetables, [[pulses]], fish or any other main ingredient.

Xôkôta is a severely bitter type of preparation. It is prepared with dry [[jute]] leaf, [[urad bean]] and ''khar''. However, the combination of ''khar'' (alkaline) and ''tenga'' (acidic) is not recommended. The liquid khar is also simply eaten as ''kharoli'' with rice which is prepared by adding a few drops of mustard oil. Assamese people have a peculiar tradition of eating a large variety of bitter dishes, many of which are considered delicacies. Some dishes in this category include, ''fresh bamboo shoot'', cooked or lightly fried, ''cane shoot'', [[Neem]] leaves fried, ''titabhekuri'', [[bitter gourd]], ''Xukuta'', ''Titaphool'', ''Sewali Phool'' etc.

===''Masor Tenga''===
[[File:Dheakiyasak aru outenga.JPG|thumb|230px|''Dhekiyaxak'' and ''outenga'']]
The ''masor tenga'' is a light and sour [[fish]] dish, another signature class of preparations. There are numerous ways of preparing the sour fish curry among Assamese people. The souring ingredient could be [[mangosteen]], [[lemon]], [[tomato]]es, [[Roselle (plant)|roselle]] leaves, Outenga, Manimuni, Tengesi, etc. Another important ingredient is kokum.<ref>{{cite web |url=https://recipes.timesofindia.com/recipes/masor-tenga/rs60448103.cms}}</ref> Fish dishes made with fermented [[bamboo shoot]] (khorisa) are generally sour, but they are not called ''tenga''. Fish is fried in [[mustard oil]] or stewed with [[bottle gourd]] or [[spinach]] or boiled simply. Another ''tenga'' dish is prepared with ''matimah'' ([[urad bean]]) and ''outenga'' ([[Dillenia indica|elephant apple]]). [[Bottle gourd]] can be added to it. ''Tengamora'' or ''noltenga'' and [[lentil]] is a distinct ''tenga'' [[curry]].

=== Naroxingho Masor Jul ===
The ''naroxingho masor jul'' is another authentic dish from Assam.The fishes are cooked in a light gravy of curry leaves which is a common aromatic herb used in southern and some northern parts of India. The curry leaves are also known as noro-xingho paat in Assamese. The fish preparations in Assam emphasize on retaining the natural flavours of the fishes and hence few spices are used.

===''Pura''===
[[File:Pura maas mankho.jpg|thumb|230px|Pura maas mankho]]
Pura refers to various forms of grilled and roasted food. Vegetables, meat and fish are often served in this form. Aalu bengena pura pitika, pura maas pitika (mashed grilled fish), pura mankho etc. are a few of the popular dishes.

===''Poitabhat''===
{{See also|Panta bhat}}
''Poitabhat'' is a favourite dish in [[Assam]] during the summer season. Cooked rice is soaked overnight and left to ferment. It is and served with [[mustard oil]], [[onion]], [[chili pepper|chili]], [[pickling|pickle]]s, ''pitika'' (mashes), etc. The 'poitabhat' preparation is sometimes made alcoholic according to preference.

===''Pitika - পিটিকা''===
Side dishes called ''pitika - পিটিকা'' (mashes) is a signature characteristic of this cuisine. The most popular is ''aloo pitika - আলু পিটিকা'' (mashed [[potato]]es) garnished with raw [[onion]]s, [[mustard oil]], green [[chili pepper|chilli]]es and sometimes boiled eggs. ''Khorisa tenga'' is mashed fermented [[bamboo shoot]], sometimes pickled in [[mustard oil]] and [[spice]]s. ''Kharoli'' is fermented mashed mustard (''Brassica campestris'' var. toria) seed to which a ''khar'' has been added, and ''kahudi'' to which an acidic agent (lemon juice, dried mangosteen) has been added. ''Pitika''s are also made from roasted or steamed vegetables ([[tomato]]es and [[eggplant]]s being very popular). Small fish, [[asiatic pennywort]], ''matikaduri'', ''tengamora'' leaves, [[Houttuynia cordata|heartleaf]], ''dôrôn'' (''Leucus longifolia''), etc. are roasted separately wrapped in banana leaves and mashed into 'pitika'.

===Pickle===
Pickles are made of [[mango]], [[indian gooseberry]], [[hog plum]], [[Indian olive]], [[Tamarind]], [[carambola|star fruit]], [[mangosteen]], [[radish]], [[carrot]], [[Dillenia indica|elephant apple]], [[Indian jujube]], [[chili pepper|chili]], [[Lime (fruit)|lime]], [[garlic]], etc. Panitenga and kharoli are signature Assamese pickles made from ground mustard seeds.

===Chutney and salad===
[[Chutney]] is made of [[coriander]], [[spinach]], [[tomato]], [[Houttuynia cordata|heartleaf]], [[curry leaf]], [[chili pepper|chilli]], [[lentil]], [[chickpea]] etc. ''Xukan masor chutney'' (chutney made of [[dried fish]]) is popular among the tribal communities. [[Salad]] is made of [[carrot]], [[radish]], [[tomato]], [[cucumber]], [[beetroot]], etc.

===''Bora''===
'Bora' are fried balls of mashed lentil or gram — it is equivalent to vada in few other Indian languages. It may contain other green leafy vegetable locally called 'xaak' within it, and it is best while served with 'teteli' (tamarind) curry or dip. There is a huge variety of 'bora' preparations in Assamese cuisine. The base ingredients include greens, vegetables, fruits, flowers, skin, and shoots of various plants. 'Bora' can also be prepared from fish eggs etc.

===''Fritter''===
[[Fritter]] is made of flower and tender leaves of [[pumpkin]], banana, tender leaves of [[bottle gourd]], [[eggplant]], tender leaves of [[night-flowering jasmine]], etc. It is a new style of cooking somewhat having external influences.

===Some other preparations===
[[File:Panitenga.JPG|thumb|230px|''Panitenga'']]
Some other preparations in Assamese cuisine include ''Kahudi'', ''Panitenga'', ''Khorikatdiya'', ''Tenga sorsoriya'', ''[[Posola]]'', etc.

===Beer===
[[File:সাঁজ3.jpg|220px|thumb|''Xaj'', a type of rice beer, offered in traditional utensils]]
Liquor is an integral part of linguistically and culturally diverse communities in Assamaese society. Rice is a primary ingredient for the many rice beers (''Nam-lao - নাম-লাও'') or (Laopani/Xaaj) and liquors made in Assam by different ethnic communities: ''zou'' ([[Bodo language|Bodo]]), ''Aapong'' ([[Mishing language|Mishing]]),''mod(মদ) '' ([[Sonowal language|Sonowal Kacharis]]), ''Chuje'' ([[Chutia people|Chutia]]), ''Nam-lao -নাম-লাও'' ([[Ahom language|Tai-Ahom]]), ''Haj'' ([[Tiwa (Lalung)|Tiwa]]), ''Hor'' ([[Karbi language|Karbi]]), ''Photika - ফটিকা'' ([[Kachari language|Kachari]]), etc.

==Snacks and cakes==
{{Main|Assamese Jolpan}}

===''Jolpan''===
''Jolpan'' (snacks) in [[Assamese language|Assamese]] is what is [[breakfast]] although it is not always served as breakfast in Assamese cuisine. They are eaten as light meals between main meals and widely served during [[Bihu]], [[weddings]], Assamese ''shraadh''s or any other kind of special occasions and gatherings. Some types of jolpan are ''[[Bora saul]]'' (varieties of [[sticky rice]]), ''[[Komal Saul]]'', ''Xandoh'', ''Chira'', ''Muri'', ''Akhoi'', Sunga saul, etc. eaten in combination with hot milk, [[curd]], [[jaggery]], [[yogurt]] or seasonal ripe fruits. These are probably some of the earliest forms of "cereals". Assamese people have been eating them mainly as breakfast for many centuries.

===''Pitha''===
''Pitha'' (rice cake) is a special class of rice preparation generally made only on occasions like [[Bihu]] in Assam. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are ''[[Til Pitha]]'', ''[[Ghila Pitha]]'', ''Xutuli Pitha'', ''[[Jolpan#Sunga Pitha|Sunga Pitha]]'', ''Bhapotdiya Pitha'', ''Lakhimi Pitha'', ''Tora Pitha'', ''[[Jolpan#Tekeli Pitha|Tekeli Pitha]]'', ''[[Jolpan#Deksi Pitha|Deksi Pitha]]'', ''Muthiya Pitha'', ''Kholasapori Pitha'', etc.

It is made in other areas of East and South-East Asia and has similarities with them rather than any Mainland Indian cuisine form etc.

===''Laru''===
Larus are [[laddu|sweet ball]]s that are associated with traditional Assamese food: ''[[Assamese Jolpan#Laddu|Laskara]]'', narikolor laru, ''[[Assamese Jolpan#Laddu|tilor laru]]'' are often seen in Assamese cuisine.

===Tea===
[[Tea]] (''Saah'' in [[Assamese language|Assamese]]) is an indispensable part of Assamese cuisine. It is served in form of [[Black tea]], [[Tea#Milk|Milk tea]], [[Herbal Tea]], [[Spiced tea]], Green Tea, Lemon tea (adding lemon juice to black tea), etc. Most of an Assamese people like to drink laal saah( red tea)

==Tamul==
{{Main|Areca nut}}
An Assamese meal is generally concluded with the chewing of ''Tamul'' ({{lang-as|তামোল}}). Pieces of [[Areca nut|Betel nut]] (''Areca Catechu'') are eaten in combination with Betel leaf (''[[Piper betle]]''), edible [[limestone]] and [[tobacco]]. It is a routine item after every meal.

==Notes==
{{Reflist}}

== References ==
{{Refbegin|2}}
* Barbora, Sanjay (2006) ''[https://web.archive.org/web/20070112184101/http://www.himalmag.com/2006/november/cover_12.htm Who needs butter chicken? The search for (and the finding of) a proud Assamese tradition of food]'', [http://www.himalmag.com Himal Magazine], November 2006.
* {{cite journal |last1=Bhuyan |first1=Biman |last2=Baishya |first2=Krishna |title=Ethno medicinal value of various plants used in the preparation of traditional rice beer by different tribes of Assam, India |journal=Drug Invention Today |volume=5 |number=4 |pages=335–341 |year=2013 |doi=10.1016/j.dit.2013.09.002}}
*{{cite journal |last1=Das |first1=A. J |last2=Deka |first2=S. C |year=2012 |title=Fermented foods and beverages of the North-East India |journal=International Food Research Journal |volume=19 |issue=2 |publisher=377-392 |url=http://www.ifrj.upm.edu.my/19%20(02)%202012/(1)IFRJ-2012%20Deka.pdf |access-date=30 January 2013}}
* Goswami, Prashanta (2004) ''[https://web.archive.org/web/20061109231313/http://www.outlooktraveller.com/aspscripts/mag_art.asp?magid=456&page=1 Assam: Feast Northeast]'', Outlook Traveller, April 2004.
* Goswami, Uddipana (2000) ''[https://web.archive.org/web/20110708043519/http://jajabori-mon.blogspot.com/2006/01/publication-baptism-by-beer-axamiya.html Baptism by Beer: Assamese Cuisine]'', [http://www.tehelka.com Tehelka].
* Saleh, Wahid (2007) ''[https://web.archive.org/web/20070928094314/http://www.indiawijzer.nl/indian_cuisine/assamese_cusine.htm A few links to Assamese Cuisine]'', [http://www.indiawijzer.nl Indiawijzer]
*{{cite journal |last1=Tamang |first1=Buddhiman |last2=Tamang |first2=Jyoti Prakash |year=2009 |title=Traditional knowledge of biopreservation of perishable vegetables and bamboo shoots in Northeast India as food resources |journal=Indian Journal of Traditional Knowledge |volume=8 |issue=1 |pages=89–95 |url=http://nopr.niscair.res.in/bitstream/123456789/2978/1/IJTK%208(1)%2089-95.pdf |access-date=30 January 2013}}
{{Refend}}

==External links==
. http://bhogalijalpan.com/
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Assamese cuisine