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 !!!!!

Bamboo Fish - Sungat Diya Maas

Well, time for one more Sungat Diya dish. I could not find a better translation for "Sungat Diya" hence the word Bamboo Fish, of course roasted.

Note: The Bamboo must be opened with one stroke cut in about 45 degree angle. ( So if I have to write in Assamese for the clarity, Banhor Paab to eke ghapote kaatibo lagibo, beka ke). Also, please open the Bamboo on one side just before you are ready to fill it with the ingredients, this is a cooking tip to retain freshness and flavor.


1. A piece of Bamboo ( edible variety), both sides close.As mentioned before, "Sungat Diya" is best during October and November as the Bamboos have water in them and the tender variations are avaiable.
2. A fire place to burn the Bamboo.
3. Small Fish - About 500 gm will fill in 3 Bamboos of 20 inches size. Please clean and wash. (In Assamese, Mowa Maas or Xoru Maas)
4. Chopped Onions - 2 Big
5. Chopped Green Chillies - As per your taste.
6. A bunch of coriander - As per taste 
7. Salt - As per taste.
8. Mustered oil - 2 Spoons
9. Banana Leaves


Mix all ingredients except the Bamboo and Banana Leaves. Light your fire. Put all the ingredients in the bamboo hole leaving about an inch of space between your banana leaf stopper and the ingredients. Close it tightly and roast it well. Make sure your Bamboo is fully roasted but not cracked. Once done open it and enjoy.

Note: Please be careful while opening / slitting the bamboo open. Since its raw bamboo, it will not snap apart and is not brittle but fiber.  I know it is difficult to do so.

Picture Courtesy: Chef Atul Lahkar 


  1. @Above:

    Thanks a lot and do keep visiting

  2. Interesting authentic recipe..sounds great

  3. Awesome blog-- I never knew about this, though I heard a lot about you from Nidarshana ba. I am more inerested in tasting it out..apunalok tu Hyderabad tei thake...you know-what I mean

  4. @Manjit,

    Thanks a lot and keep visiting. Do drop by sometime :)

  5. Hi,

    Trying to learn new recipes from you I am fan of you now. I feel very happy to read your article. I am trying to pull latest Assamese news in a categorical way.

    Please have a look at this video also.


    Your support and blessing is highly deserved.