Assamese dishes no foodie should ever miss

Food has always been a universal connection among diverse people in India. The fact that even though the spices, vegetables and other ingredients are similar, the cuisines are different. Each state in India has its own unique recipes. You might be familiar with varieties of food from North and South India but do you know that even delicacies from northeast are luscious and delight to your taste buds. If you are a foodie then Assam food is what you should definitely not miss. The delectable food of Assam is famous for unique and distinct flavours made by combining herbs and fresh vegetables and fruits. Assamese food is heaven for non-vegetarians. From pork to chicken, it will leave you craving for more. Here is a list of 10 Assamese dishes that you must try before you die.

This is a scrumptious sweet dish loaded with ghee, dry fruits and milk. It is cooked with joha rice at low flame. Saffron is added to garnish it. If you are somebody who loves sweets, then you must try this luscious delicacy.

Pitha is a sweet dish which can be easily cooked at home. It is usually eaten for breakfast or with evening tea by the Assamese. There are many techniques to make pithas. They are either steamed or fried depending on the individual choice.

A delight for summer, this dish is made from fish and chopped mangosteen. This is actually a tangy curry combined with lemons and tomatoes. It is light on the stomach and favourite among all Assamese community.

Aloo pitika is mashed potatoes with mustard oil, onions and salt. It is garnished with coriander leaves and can be eaten as both lunch and dinner. Easy to make, Assamese usually eat aloo pitika with the combination of dal and rice.

The Assamese egg curry is mouthwatering and easy to make. A thick gravy is made with tomatoes, onions, garlic, chillies, salt. Some spices like garam masala and chilli powder are added with boiled eggs.

This is not the usual kheer. The Assamese make kheer with a tilt. They use orange pulp or essence in the kheer and garnish it with nuts.

Assamese cuisine is surely a unique one with an incredible selection of leaves and herbs. To cook jute leaf curry, jute leaves are made into a puree, similar to that of spinach in Palak Paneer. This curry is either diluted in soup or served thick by adding spices according to flavour.

Cooked by using whole spices, this dish is mainly reserved for special occasions by the Assamese community. It is made with Kumura (white gourd) and is a delicious must-have dish during winters. It can be cooked with pumpkin, sesame, lentil or other varieties depending on individual preferences.

Poita bhat is a bowl of left over rice soaked in water and topped with onions, chillies and raw mustard oil. Served with aloo pitika and khorisa or fermented bamboo shoots, it is the most favourite summertime dish of Assamese.