Food Chronicles From Far-East India

Assam, one of the seven sisters of India's north-east states, was originally known as Pragjyotishpura.

- SHIMU DUTTA

The mystical name stands for an enigma that offers mysteries of different orders wrapped around the state's social fabric. Abundant in a strong mythical heritage, gifted by nature in the form of the mighty Brahmaputra with lush tea gardens, and a long anthropological lineage of diverse tribal culture, Assam offers tremendously to connoisseurs of geographical genes, one of which is cuisine.

Food in Assam is as varied as it could be. The culture of cooking in Assam is an ode to nature. It is passed down from one generation to the other and is continuously improvised to make it enjoyable, also for future generations. Here, food is preserved in bamboo shoots and includes an eclectic platter of pickles, condiments, or chutneys, and seasonal dishes. Brahmaputra, being one of the world's largest rivers, renders the soil of Assam extremely fertile. As a result, a wide variety of fruits, vegetables, herbs, and rice grains are grown, which add color to the state's culinary range.

Assam's principal festival, 'Bihu', with its seasonal variations, Rongali and Magh Bihu, is intimately associated with agriculture and food.