Assamese cuisine is full of character. Cooking techniques include that of hills as well as plains, so there is a heady mix of fermented food and fresh produce. By now you are probably thinking about ...

Aloo pitika is quite similar to Bengali aloo bhorta (or aloo seddho). You need very few ingredients to make this dish and can enjoy it with rice and dal. Interestingly, khar is both an ingredient and ...

For years I’ve bemoaned the sad fact of never being invited to restaurant openings or food festivals. If I hear of any new places and they sound interesting, I go. But usually I hear much later, by ...

Assamese cuisine is less spoken of, but one bite and you will know that this lesser known cuisine scores high on taste. Today, we bring you the recipe of a traditional Assamese chicken curry that uses ...

There is more to Assamese cuisine than maas tenga, khar and momos. This cuisine is heavily inspired by the various tribal communities. The mainstream Assamese cuisine borrows from West Bengal and ...

With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian ...

Guwahati, Sept. 13: The kitchen is his laboratory; khar, bamboo shoots and spices his ingredients for experiment. Driven by a passion of serving Assamese food to the world — and spiced up with ...

There is no greater joy than tucking into a comfort meal you did not have to cook. If that meal happens to be Assamese, and you are in Hyderabad, it hits differently. That is what happened to me when ...