Cuisine of Assam originates from a state named Assam in North-East India. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation. It is probably the most different type of cuisine one would have ever tasted.
Cuisine of Assam has been influenced by external factors and new dishes have become famous and the traditional dishes have undergone a slight variation. The delicacies still have the same aroma and taste that made the Assam cuisine household name in India. The cuisine is distinguished by the exotic herbs and vegetables that are added to the dishes that gives a magnificent taste to the dishes. In non-vegetable, fish curries and pork dishes are the most favorite of Assamese people. Birds like ducks and pigeons are also used in dishes.
Cuisine of Assam had spread to South-East Asia a long time ago, and particularly in Malaysia, the Assam cuisine has incorporated into traditional cuisines forming local dishes which were favorites of many.
The Malaysian Assam dishes has strong, hot, caustic and biting aroma. This dish is a combination of meat and vegetables cooked in Assam style.
The Malaysian Assam dishes has strong, hot, caustic and biting aroma. This dish is a combination of meat and vegetables cooked in Assam style.
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