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5 elite Assamese winter delicacies

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During winter, the body demands food which provides warmth along with nourishment and something that satisfies the taste buds.

The state of Assam at the same time is a hub to a variety of lip smacking delicious food items, which are exclusive to the state. The state offers such delicacies which are combinations of varied ingredients.

Assamese cuisine is loaded with varieties of unique flavours

winter Assamese cuisines

Here are 5 elite winter Assamese delicacies:

Polu (Silkworm): The Polu or Silkworm is a delicacy which is widely loved by the indigenous populace of Assam. The silkworm is boiled for about 30 minutes, hereafter the heat is turned off, once white foam forms over the surface.

Then the silk worms are fried in a pan over high heat and added oil to it. Once it’s fried, the delicacy is garnished with Chilli, onion and salt is added to it.

Duck meat cooked with Ash Gourd: The combination of Duck meat and Ash Gourd is indeed an unique recipe. And when it’s winter, the dish is a must to cook one in every Assamese household. The duck beat is best when taken from the month of October to April.

During this time the ducks are full of meat and taste really good. The main purpose behind using ash gourd in the preparation is it helps in tenderising the meat and also enhances the taste and flavour. Ash gourd is rich in fibre and has high water content and also helps for digestion. The more tender the ash gourd the tastier the curry gets. 

Pigeon meat with banana flower: Pigeon meat has been a part of Assamese cuisines for a very long time. It is said that pigeon meat and banana flower/plantain are marriages made in heaven. Banana flower has one of the highest iron contents among all vegetables . Hence it is an extremely healthy part of the diet.

The dish is prepared in the winter season or on cold days in Assam. The Assamese have been preparing this for ages and it remains very popular with people eager to uphold tradition

This is generally prepared in the winter season or cold days. If you are someone who suffers from cold, fever, body pain, Headache, then this is the best dish for you to have during the winters. The other main ingredient of this dish, a lot of black pepper, also adds more heat to the dish.

Sunga Saul or Bamboo Rice with Curd and Jaggery: It is during the season of Magh Bihu when this delicacy is enjoyed by every Assamese. Bamboo rice has a striking resemblance to paddy rice and tastes more like wheat.

Slightly sweet in taste and generally cooked like any other rice, bamboo rice makes a great combination with any normal food that we consume. The difference lies in its texture when cooked, which is mostly moist and sticky. Besides, it is chewy when consumed. 

Fish in Banana Leaf (Patot diya mua mas): This is a combination of healthy and delicious. The banana leaves retain the fresh flavour and moist texture of the snapper. While steaming one can put the tied banana leaf inside a covered utensil so that water cannot enter. 

Assamese cuisine is a distinctive blend of ingredients which go with varieties of cooking techniques. This gives a proper shout out to the diversity of flavours and textures the Assamese understand and use to create an intriguing mix of dishes. 

However,  it is due to the change of time and evolution of the western world, that has dawned upon the youth of our state for which they are not much aware of our traditional cuisines and likewise the same have changed the nature of our food systems by increasing the diversity and affordability of food, but also by changing its quality and nutritional value.



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