assame cuisine is the cuisine of assam a state in north east india it is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation.

1. Assamese
Cuisine
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2. Introduction
• Assamese cuisine is the cuisine of Assam, a
state in North-East India. It is a style of
cooking that is a confluence of cooking habits
of the hills that favor fermentation and drying
as forms of food preservation, and those from
the plains that provide fresh vegetables and
abundance of fish from its many rivers and
ponds; both of which are centered around the
main ingredient—rice.
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3. History
• Assam's history goes back to the ancient times.
The base of this history can be found in Vedic
literature, Tantric literature, Assamese folklore
and Buddhist literature.
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4. Culture
• Assamese culture is traditionally a hybrid one
developed due to assimilation of ethno-cultural
groups in the past.
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5. Geographical location
• Assam is endowed with petroleum, natural gas
and coal.
• Assam is a temperate region and experiences
heavy rainfall and humidity. Winter lasts from
late October to late February. The minimum
temperature is 6 to 8 degrees Celsius. imestone
and other minor minerals
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6. Cuisine
• It is characterized by very little use of spices
and little cooking over fire but with strong
flavors
• Fish is widely used, and birds like duck,
pigeon etc. are very popular.
• Preparations are rarely elaborate—the practice
of Bhuna.
• Assamese food is mainly based on rice and
fish.
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7. SPECIAL EQUIPMENTS
• Mariya : The food is usually served in bell
metal utensils made by an indigenous
community called Mariya
• keraahi (iron woks)
• Koroch (ladle)
• ghutni (wooden hand blender)
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8. Culinary terms
• BHAJI : Anything dry or deep fried, either by
itself or in batter.
• PITIKA : Vegetable or fish boiled and mashed
and seasoned with mustard oil or ghee and
spices.
• JHOLA : Literally, hot.
• Bor : Dal or Ground meat or vegetable
croquettes bound together by spices and/or
eggs.
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9. THANK YOU
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