ASSAMESE CUISINE

AND THE MAGIC OF IT’S TASTE

NAME: ANUSHREE GOSWAMI

SEMESTER: 6TH SEMESTER
COUNCIL ROLL NO: 2041109022
CLASS ROLL NO: 19
RESEARCH GUIDE: MRS. PRIYANKA SAIKIA BORGOHAIN
INSTITUTE OF HOTEL MANAGEMENT, GUWAHATI
CONTENTS

 INTRODUCTION
 OBJECTIVES
 RESEARCH METHODOLOGY
 DATA ANALYSIS
 FINDINGS
 CONCLUSION
 INTRODUCTION

 Assamese cuisine refers to the traditional cuisine of the people of the state of Assam in north-eastern
India which is known for its unique blends of flavours and use of various herbs and spices, giving it a
distinctive identity.
 Rice is a staple in Assamese cuisine and is usually served with fish, meat or vegetables. Assamese
cuisine also includes a variety of fermented foods such as bamboo shoots, cucumbers, gherkins and
chutneys, which add a unique sourness to the dish.
 One of the unique characteristics of Assamese cuisine is the use of traditional cooking methods such as
steaming, boiling and frying.
 Assamese cuisine is also known for its use of herbs and spices such as ginger, garlic, cumin, coriander
and turmeric. The use of mustard oil is also common in Assamese cuisine and gives the dish a unique
spiciness.
 Assamese cuisine is also known for its desserts, which are usually made with rice, coconut, jaggery and
milk.
 OBJECTIVES
 To represent the diverse nature of Assamese food cuisine

 To highlight the unity of different traditions through food

 To represent Assamese cuisine as a mixture of different indigenous styles, local variations along
with some external influence

 To study the nutritional values of the food consumed by the people of Assam on the day-to-day
basis

 To study the variations in Assamese food cultures from Ahom period till recent times
 RESEARCH METHODOLOGY

This study is based on secondary data analysis from a variety of sources, including published articles,
books, journals, published policies, and news articles in print media and information about urbanization
that is available on the internet.
The following three categories are applied to the research methodologies.
 First, we list the techniques for gathering data; these techniques are used when the data is either already available or
insufficient to reach the desired outcome.
 The second category consists of statistical methods used to establish relationships between variables.
 The third category consists of those methods which are used to evaluate the accuracy of the results obtained.
 The behaviour and tools used in choosing and constructing research techniques are referred to as research methods.
DATA ANALYSIS
 Have you tasted any Assamese
beverage? If Yes, please name
them.

Others 25
Haj Pani 7
Kolsi 4
Sulai/ Sai Mod 8
Apong 14
0 5 10 15 20 25 30
 FINDINGS
 Assamese Cuisine is a vast growing cuisine not only in Assam but also in other parts of India. People from different parts of Assam, i.e.,
Upper Assam, Lower Assam and Middle Assam along with other states have participated in the survey and a majority of them have tasted and
tried Assamese Cuisine.
 Assamese Cuisine is loved and preferred by many people and have rated Excellent taste wise. These indicates the popularity of Assamese
Cuisine among the people.
 It was also found that people used Maan Dhoniya mostly as an herb in their preparation followed by Bhedeilota Paat, Manimuni Paat and
Musondari Paat. In precolonial times herbs were extensively consumed by the Assamese people because of its availability and medicinal
properties.
 The consumption of mild amount of alcohol in the form of Rice Beer increases the longevity and gives some relaxation to the hard working
population of the state and practically has no side effect on their health is a thought commonly shared by all tribes.
 The sweet toothed audience preferred sweet dishes like Guror Laru, Narikolor LAru, Tilor Laru, Til Pitha, Narikolor Pitha, Keteli Pitha,
Jolpan, Payokh, etc of Assamese Cuisine.
 People loved the quality of the food which is easily accessible in the state. One of the way in which food has united the different tribes of
Assam is through their shared loved for traditional food festivals. It is seen in the survey that maximum of the people has attended and
they’re familiar with Assamese Food Festival.
 North eastern India, being a great part of tourism also contributes to the popularity of the Assamese Cuisine. Hence, the audience agreed on
the point that Assamese Cuisine have the potential to grow Globally.
 It can also be seen that a large proportion of the sample expressed a desire to try Assamese cuisine in the future. These statistics paint a clear
picture of the future popularity of Assamese cuisine.
 CONCLUSION
 The study's conclusions suggest that Assam's specific behavioural patterns and material culture have contributed to
the region's distinctive eating habits. Of course, the cultural interaction of the different tribes had an effect on the
people, but the assimilation of food was very slow. The food taken is very simple and healthy. This type of diet helps
rural people avoid hunger and maintain their nutrition.
 Although the Assamese tribes have different eating habits, they all enjoy rice, fish, and meat. Many Assamese dishes
are shared by the various tribes, and making and eating them has evolved into a way to honour unity in diversity.
Because of their shared enthusiasm for traditional food festivals, Assamese tribes have become more unified thanks
to their shared love of food. From precolonial to recent times, Assamese eating habits underwent a significant change
as a result of modernization, climate change, urbanization, and globalization.
 The thesis project was a worthwhile educational opportunity. The study was a personal undertaking that offered the
chance to develop interpersonal skills. Planning, time management, personal organization, and communication skills
—all of which are extremely helpful—were successfully practiced and acquired. The study's focus was on how
Assamese society and its cuisine interact.