Aakhol Ghor, the Assamese Cuisines and Foods from Assam

Its all about Food and Food Habits from the land of blue hills and red river, Assam.

Aakhol Ghor means Kitchen in Assamese. Assamese traditional Kitchens normally has two parts. First the dining area plus a small cooking space for tea etc. And the next bigger and more functional room is the actual kitchen with at least two earthen fire places (chowka).If you are a food lover you can hope to see a lot of authentic Assamese Recipes in this place......


Some famous Chef of India once said, " India is so unique, one can find three different recipes for the same chicken curry in the three houses lined in the same row. Every kitchen and every cook in India has it's own cook book, unlike rest of the world."
I personally feel it is so well said. Even in my case, you might find small to big differences in your known method of cooking and the ones posted here. I call them true Assamese for two main reasons, one: because of the spices used, and two: my granny knew nothing beyond her village ( she did not believe that cauliflower can be green, which is Broccoli). So whatever she cooked was passed on over generation. And my Mom finds it hard to believe anything can be cooked beyond her traditional methods( she is best at it, though she makes excellent Indo - Chinese things, invented). So please feel free to put in your comments / correction. One thing I can assure is I have cooked all these ( everything) myself with my own hands at least once. So whatever is here is tried and tested. You are always welcome to do your bit of experiment !!!!!

Pickle - Brinjal

This is one of the best expertise of my mother. You can make it at any point of time. Use the kind of Brinjals as shown in the picture.


  1. Brinjal - 1KG

  2. Oil - 1 Ltr

  3. Ginger - 250 Gm - Paste

  4. Garlic - 3 Big - Paste

  5. Red Chilly Powder - 2 Table Spoon

  6. Jeera / Cummin Powder - 2 Table Spoon

  7. Dhania / Corriender powder - 3 Table Spoon

  8. Fenugreek / Methi - 1/2 tea spoon- powdered

  9. Salt to taste

  10. Sugar to taste

  11. Vinegar - 1 Cup

  12. Curry leaves - 4 to 5


Wash the brinjal clean. Remove all stems. Dry of all water with a clean musline. Cut in to a size of 5cm length. You can use them a half sliced vertically or cut into quater vertically with a length of 5 cm. Heat a iron wok or a deep and heacy bottom pan. Pour 750 Ml of the oil. Half fry the brinjals in batches. Drain the oil and keep aside. Add ginger and garlic to the oil. Fry till golden brown. Add all the spices mentioned. Now add the half fried brinjals. Add salt and sugar to taste. Mix well. Cook till every thing is mixed evenly. when the Brinjal is cooked, add vinegar and the curry leaves. Keep it on flame for another minute and remove.

Let it pickle for 2 days in a jar. heat the remaining oil and let it cool. Once cooled, pour over the pickle.

Serve it with chappati, bread or any thing. ( The sate is sweet salt sour)


  1. Hi...google search for asaamese recipes brought me here...really different and unique recipes. The site is very informative...thanks.

  2. This is not an assamese pickle