Rongali Bihu is a highly important celebration observed in Assam, India. Referred to as Bohag Bihu as well, it signals the commencement of the Assamese New Year and is rejoiced with immense merriment and eagerness. In addition to the cultural importance of this festival, it is also a wonderful occasion to discover traditional Assamese food, renowned for its lavish tastes and nourishing constituents.
The Assamese gastronomy is primarily based on rice, fish, and vegetables. The cuisine is recognized for its uncomplicated preparation techniques, understated taste, and incorporation of freshly procured components. The traditional method of cooking in Assam is to cook gradually over wood-burning stoves, which helps in retaining the nourishing value of the food.
In the festival of Rongali Bihu, the people of Assam make diverse traditional cuisines which are not only delicious but also contain high nutritional value. Here are a few traditional Assamese delicacies that are frequently cooked during Rongali Bihu:
Pitha: Pitha, a traditional cake, is a well-liked delicacy in the Indian state of Assam and is often made during the Rongali Bihu festival.
Pitha is prepared in various ways, using diverse ingredients and cooking techniques. During Rongali Bihu, some popular Pitha varieties include Til Pitha, Narikol Pitha, Ghila Pitha, Sunga Pitha, and Tekeli Pitha.
Til Pitha is a sweet Pitha made with rice flour, sesame seeds, and jaggery. Narikol Pitha is a coconut-based Pitha made with grated coconut and jaggery. Ghila Pitha is a deep-fried Pitha made with rice flour and jaggery. Sunga Pitha is a Pitha cooked in bamboo tubes and made with rice flour, coconut, and jaggery. Tekeli Pitha is a steamed Pitha made with rice flour and served with coconut or sesame chutney.
Pitha is a popular dessert or snack served with tea during Rongali Bihu. The preparation of Pitha during the festival is a significant aspect of the Assamese cultural heritage and tradition.
From a nutritional perspective, the benefits of Pitha depend on the type of Pitha and the ingredients used in its preparation. Generally, Pitha is made using rice flour, jaggery, coconut, and sesame seeds, which are all good sources of carbohydrates, fibre, and essential vitamins and minerals.
Rice flour is a good source of carbohydrates and dietary fibre, and it is also gluten-free, making it suitable for people with gluten intolerance. Jaggery, which is used as a sweetener in some types of Pitha, is a healthier alternative to refined sugar as it contains essential vitamins and minerals such as iron, calcium, and magnesium.
Coconut, another common ingredient in Pitha, is a good source of healthy fats and dietary fibre. It is also rich in essential vitamins and minerals, including iron, potassium, and manganese. Sesame seeds, which are used in Til Pitha, are a good source of protein, fibre, and healthy fats. They are also rich in essential vitamins and minerals, including iron, calcium, and magnesium.
Overall, Pitha can provide a good amount of energy and nutrients due to the use of wholesome ingredients such as rice flour, jaggery, coconut, and sesame seeds.
To sum up, Pitha, a conventional cake, is a much-loved delicacy in Assam, mainly during the Rongali Bihu festival. It is available in diverse forms, made with different ingredients and cooking techniques, and represents the Assamese cultural heritage and tradition.
Masor Tenga: Masor Tenga is an acidic fish curry that is a traditional delicacy of Assam. The recipe comprises tomatoes, lime juice, and mustard, which provides it with a distinctively acidic taste. Masor Tenga has numerous health benefits due to its nutritional value. Given below are some advantages of Masor Tenga:
Excellent Protein Source: Fish provides exceptional protein, which is crucial for constructing and refurbishing body tissues, including muscles, bones, and organs. Masor Tenga, being a fish-centred dish, is an excellent source of high-quality protein.
Abundant in Omega-3 Fatty Acids: Fish is also abundant in Omega-3 fatty acids, which are indispensable fatty acids that the body cannot produce by itself. Omega-3 fatty acids help to reduce blood pressure, decrease inflammation, and enhance brain function. Masor Tenga, being a fish-based dish, is a rich source of Omega-3 fatty acids.
High in Vitamin C: Tomatoes and lime juice, which are utilized in Masor Tenga, are rich in Vitamin C, which is essential for the growth and repair of body tissues. Vitamin C also acts as an antioxidant and aids in improving immunity.
Assists in Digestion: Mustard seeds, which are used as a spice in Masor Tenga, contain enzymes that assist in digestion. The dish also comprises dietary fibre, which helps in regulating bowel movements and sustains a healthy digestive system.
Low in Calories: Masor Tenga is a low-calorie dish that is ideal for people who are mindful of their weight. It is a healthy alternative to other high-calorie dishes that are commonly consumed during festivities and celebrations.
In conclusion, Masor Tenga is a healthy and nutritious dish that is prevalent in the Indian province of Assam. It is an excellent source of protein, Omega-3 fatty acids, Vitamin C, and dietary fibre. The dish is also low in calories and aids in digestion.
Khar: Khar is a customary alkaline concoction of Assam, renowned for its exceptional gastronomic customs. The dish is prepared using a diverse range of ingredients such as vegetables, fish, meat, and lentils, and is renowned for its distinct taste and therapeutic advantages.
The procedure for making Khar encompasses sieving water via the remains of burned banana stems or the crust of the kharsuli tree, which is a species of the acacia tree. The alkaline water obtained from this process is then utilized for cooking the dish. Using alkaline water in the preparation of Khar offers it a unique flavour and taste.
Khar’s alkaline nature is said to have numerous health benefits. It is known to improve digestion and gut health, aid in detoxification, and enhance metabolism. The dish is also an excellent source of essential minerals, dietary fibre, and vitamins.
Khar is a prevalent dish in Assamese cuisine, frequently served as a side dish alongside rice and other accompaniments.
To sum up, Khar is a distinctive and palatable dish of Assam, renowned for its therapeutic properties and health advantages. It is prepared using alkaline water obtained from the ashes of burned banana stems or the crust of the kharsuli tree. Khar is a must-try for anyone who desires to explore the varied and rich culinary traditions of Assam.
Khorikaa: Khorika is a well-known dish of Assam, which is located in the Northeastern region of the country. It is a type of barbecued meat, usually chicken, pork, or fish, that is soaked in a combination of herbs, spices, and mustard oil, and then cooked over an open flame.
The word “khorika” comes from the Assamese term “khorikaa,” which means “cooked or roasted over an open flame.” This meal is often served as an appetizer or main course in traditional Assamese cuisine.
To make khorika, the meat is first marinated in a blend of spices and mustard oil, which gives it a unique flavour and scent. The marinated meat is then grilled on a skewer over an open flame until it is crispy on the outside and tender on the inside. The dish is frequently served with rice and dal, and occasionally with pickles or chutney.
Khorika cuisine is widely popular in Assam, particularly during festivals and celebrations such as Bihu. It is a popular street food and can be found in restaurants and roadside stalls. The dish is also popular in neighbouring states such as Meghalaya, Nagaland, and Arunachal Pradesh.
In conclusion, khorika cuisine is a popular barbecued meat dish from the Northeastern region of India, specifically in Assam. It is a tasty and fragrant dish that is often served as an appetizer or main course in traditional Assamese cuisine. If you enjoy food and can visit Assam, be sure to try Khorika for a one-of-a-kind and delicious dining experience.
Apart from these dishes, Assam is also recognized for its tea. Assam tea is a globally popular beverage and is one of the primary exports from the state. The tea is loaded with antioxidants that boost immunity and promote overall health.
In conclusion, Rongali Bihu is a festival that celebrates the rich culture and tradition of Assam while also offering an opportunity to savour the nutritious and flavoursome traditional Assamese cuisine. The dishes mentioned above are only a few examples of the many healthy and delicious dishes that are prepared during this festival. Hence, if you happen to visit Assam during Rongali Bihu, make sure to relish these traditional delicacies and experience the unique flavours of Assamese cuisine
