Friday 20 September 07:49 AM
Assamese cooking is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat.
Both are centered 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 characterised 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 cuisine is characterized by very little use of spices, little cooking over fire and strong flavors 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, 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.
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