Assamese Cuisine Experience

Assamese food is one of India's least known and most rewarding regional cuisines. It favours fresh, local ingredients and light seasoning: rice with dal, khar (an alkaline dish made with filtered banana-peel ash), pitika (mashes of potato, aubergine or fish with mustard oil and green chilli), and the tangy fish curry masor tenga, soured with tomato, lemon or elephant apple.

Our cuisine experiences take place in family kitchens or small heritage restaurants. You may help prepare a thali, learn to steam fish in banana leaf (paturi), and taste duck cooked with ash gourd or pork with bamboo shoot from tribal communities such as the Mising and Bodo. Desserts include pitha rice cakes and sweet jolpan breakfast with flattened rice, curd and jaggery, especially during Bihu.

Meals end, naturally, with a cup of Assam tea. Vegetarian and dietary preferences are easily accommodated. This experience works well in Guwahati, around Kaziranga, or on Majuli, where Mising cooking is a highlight.