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......

DISCLAIMER

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 !!!!!

Coming Back to Life

Hey, first of all sorry for being away for such a long time and updating our blog with authentic Assamese recipes and preparations. Well, we had been terribly occupied with humdrums of the process called daily life fighting for survival in this ever changing and challenging world.


Well, we guess you have not missed us much as we are sure you guys are able to search and find more Assamese authentic cuisines now online and well documented. One of such blog is being maintained and managed by Nomi Sonowal, another food enthusiast from our region. She has been really doing a commendable job of bringing out 100% home cooked and self prepared authentic Assamese cuisines in her blog and she been very very regular updating the same. Our kudos to you, Nomi and keep up the good work. You can find her blog in our list of blog entries (please check at the bottom of the page)

The other day, while googling for some recipe we came across many blogs and sites which do list Assamese recipes, and we actually quite amazed at the results. When we first started this blog, we had very few fellow Assamese who were contributing to the movement to bring out the authentic and distinguished recipes from Assam and NE India to the world. Now, as we are moving ahead yet into another decade in this millennium, we sincerely hope, one day people would be able to taste Assamese food (or food cooked in Assamese way) all around the globe and people like Anthony Bourdain or Samantha Brown, Floyd visit Assam to showcase some of the signature recipes to the world.


So, here we are back again and catching up with you with three trademark Assamese dishes without which the Assamese food blogging would be incomplete and inexcusable. Also a snap of our last Magh Bihu (Jan 2010) pitha platter. Happy reading

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