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Guwahati adheres to the Assamese cuisine. You know, the best culture of cooking can be observed in the Assamese cuisine. Be it cooking outdoors, roasting in coal, using fresh kitchen herbs, or grinding the spices in mortar pestle; the best of the techniques are present in this cuisine. What’s more, the technique is still alive! People still follow the same art of cooking.

On your Guwahati tour, give a shot to these traditional dishes-

Masor Jhol

The dish is also called as Narasingh Masor Jhol, and Noroxingho paat in local Assamese language. It is a fish dish prepared in a light gravy of curry leaves. The dish serves the natural flavor of fish by using least spices.

Khar

Khar is a signature dish in whole of Assam and is named after the key ingredient- Khar.Khar is made from sun dried banana skin. The dish is extended to using papaya, mustard leaves, vegetables, and some variety of fishes.

Masor Tenga

Masor Tenga is again a fish dish. It is sour in taste and the souring agents used are tomatoes, mango carries, or lemon. Its varient called Masor Khorisa is made using fermented bamboo shoots.

We dare you to eat a whole of “Bhut Jolokia” in Guwahati, the hottest chili in the World!

Poita Bhat

It is a summer delight in Guwahati. In this dish, cooked rice is soaked overnight and allowed to ferment. People eat the rice next day with pickle, mustard oil, onion, and Pitika.

Pitika

Pitika is a side dish. It is basically a mashed potato prepared with raw onions, mustard oil, green chillies, and sometimes boiled eggs and fermented bamboo shoots.

So, we have seen that people in Guwahati mainly use fresh, dried, or fermented fruits and vegetables. You can feel an exotic touch in their recipes. You can book a cab for the entire day in Guwahati and hop around the city to taste the best of best food!

Happy Fooding!

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