ASSAMESE CUISINE

Assamese Cuisine is characterised by its simplicity and exotic tastes fueled by various local herbs. Rice is the main ingredient served with generous helpings of mouthwatering side dishes.

The side dishes include:

Dal: Served with rice, the dal is mostly prepared with a combination of any two or three varieties of lentils. The chief among them is Red, Yellow, Arhar, Channa and Urad Dal. There are various add-ons often added to the dal – Ou Tenga (Elephant Apple), Omita (Raw papaya), Kothalor Guti (Jackfruit seeds), Sojina (Moringa), etc to impart unique flavours.

Pitika: Boiled or Roasted vegetable of choice (Boiled Potato / Roasted Eggplant / Roasted Tomato / Boiled Teaselgourd / Roasted Starfruit / Boiled Pumpkin, etc) is mashed with a sprinkling of green chillies, finely chopped ginger, coriander leaves, salt and mustard oil to prepare this delicious dish. Many a time, they are mixed together as in Alu/Bilahir Pitika (Boiled Potato and Roasted Tomato mashed together) to accentuate the tastes.

Bhaji (Pan fried Vegetables): 

  • Alu Bhaji (Finely chopped potatoes pan-fried with turmeric, cummin seeds and coriander. Other variations include combing potato with Okra / Ivy Gourd / Capsicum, etc.
  • Potol Bhaji (Pointed Gourd split longitudinally in half and pan-fried with turmeric and salt.
  • Koldil Bhaji (Banana Flower finely chopped and pan-fried with potatoes).
  • Kol Posola Khar (Inner sheaths of Banana Stems finely chopped and prepared with Khar). 
  • Omita Khar (Raw papaya prepared with banana peel ash grounded
  • Xaak Bhaji (Pan fried leafy greens like Dhekia (Fiddlehead Fern, Zilmil (White Goosefoot), Brahmi, Lai (Mustard Greens), Morisa (Amaranth), Khutura (Green Amaranth), Dorron (Long-leaf Laucas), Mati Kaduri (Sessile Joywood), etc).
  • Labra (Mixed Vegetable) prepared with various combinations of Potatoes, Cauliflowers, Carrots, Eggplants, Knolkhol, Chayote, Pumpkins, Turnip, Tomato, etc.

Chutney: Chutneys are an integral part of any Assamese meal. From Kharoli (prepared from fermented mustard seeds) to Starfruit to But (Chana), Podina (Mint) to Kosu aru Konbilahi (Colocasia with cherry tomatoes and Bhut Jookia), the list is endless. 

Assamese Lunch / Dinner
Main Assamese Vegetarian Course
Rice / Roti, Dal, Assortment of Seasonal Vegetables, Pitikas and Chutneys
Buffet Spread
₹ 200
Starters and Snacks (A-la-carta)
Vegetarian
Peanut Masala
₹ 80
Badam Bhoja
Vegetable Fritters
₹ 120
Veg Pakora
Curry Leaf Fritters
₹ 100
Noroxinghor Pokora
French Fry
₹ 140
Alu Bhoja
Fish Delicacies (A-la-carta)
Fish Fry
Fish marinated with Turmeric and Salt and fried in Mustard Oil
Small Fish
₹ 100
Per Plate
Rohu / Bhakua (Catla)
₹ 180
Per 2 piece
Borali / Xol (Wallago Catfish /Striped Snakehead)
₹ 220
Per 2 piece
Aari / Chitol (Giant River Catfish / Knifefish)
₹ 300
Per 2 piece
Fish Char baked
Fish marinated with a paste of mustard, salt, mustard, ginger & seasonal herbs, wrapped in banana / turmeric leaves and char baked
Small Fish Plate
₹ 140
Per Plate
Rohu / Bhakua (Catla)
₹ 260
Per 2 piece
Borali (Wallago Catfish)
₹ 280
Per 2 piece
Aari (Giant River Catfish)
₹ 360
Per 2 piece
Fish Curry
Prepared with different seasonal herbs and vegetables like Potato & Tomato (Alu aru Bilahi) / Curry Leaves (Noroxingho) / Mustard (Xoriyoh) / Stinking Vine (Bhedailota) / Radish (Mula) / Elephant Apple (Ou Tenga) / Garcinia & Potato (Thekera aru Alu)
Rohu/ Bhakua (Catla)
₹ 260
Per 2 piece
Borali / Xol (Wallago Catfish /Striped Snakehead)
₹ 280
Per 2 piece
Aari / Chitol (Giant River Catfish / Knifefish)
₹ 360
Per 2 piece
Chicken Delicacies (A-la-carta)
Chicken cooked in Traditional Styles
Chicken Khorika
₹ 340
Marinated with local herbs and chargrilled
Chungat diya Chicken
₹ 540
Marinated with local herbs and cooked inside bamboo culms
Patot Diya Chicken
₹ 340
Marinated with local seasonal herbs, wrapped in banana / turmeric leaves and charbaked
Chicken Curry
Prepared with local herbs like Noroxingho (Curry Leaves / Til (Sesame) / Jaluk (Pepper) Baah Gaj (Bamboo Shoot), etc based on seasonal availability
Broiler Chicken Curry
₹ 260
Local Chicken Curry
₹ 380
Mutton/ Pork and Duck Delicacies (A-la-carta)
Mutton and Duck
Mutton Curry
₹ 400
Marinated with onions, ginger, garlic, black pepper, grounded cummin seeds and prepared in mustard oil with tomatoes and potatoes
Duck Curry
₹ 500
Prepared with White Ash Gourd and potatoes with a mixture of onions, garlic, ginger, black pepperand grounded cummin seeds
Pork Items
Prepared with local herbs in traditional style
Pork Khorika
₹ 340
Marinated with local herbs and chargrilled
Pork Patot Diya
₹ 340
Marinated with local seasonal herbs, wrapped in banana / turmeric leaves and charbaked
Chungat Diya
₹ 540
Marinated with local herbs and cooked inside bamboo culms
Pork Curry
₹ 320
Pork with Bamboo Shoot / Til (Sesame) Pork / Pork with Lai Xaak / Pork with Nol Tenga (Indian Chestnut Vine) / Pork with Tenga Mora (Roselle) / Pork with Ou Tenga and Dhekia (Elephant Apple and Fiddlehead Fern)