Dal legumes/lentils and eggs have significant importance in Assamese cooking.

The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables and greens as per preference and availability. It is the local comfort food that tastes best when served hot.

Panch-phoron-tarkaari is a delicacy made with vegetables, chicken or fish using a spicy gravy seasoned with five special spices. The term ‘Panch phoran’ literally meaning five species, is a spice blend that consists of fenugreek seeds (methi), nigella seeds (kalonji), cumin (jeera), mustard seeds (rai) and fennel seeds (saunf).

Bamboo shoots are cream-coloured tender conical shoots cut from the bamboo plant when it is about 6inches long. Over the centuries, shoots have become a quintessential part of cooking in Assamese households. With a mild flavour and a crunchy texture, they are used in stir-fry stew and curry recipes.

The crispy and flavourful koat pitha are deep-fried dumplings made with rice flour, banana and jaggery. These sweet balls are popular during the harvest festival of Bihu.