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 !!!!!

One More Green and Fish - Bor Manimuni Maasor Jhol

Ah Assam!! Seems we can eat green leafy vegitable and fish in infinite way. They seem to be mixed in so many ways, some times feels like repeat. But trust me they taste absolutely different and amazing in all versions. 

Mousumi Gogoi of Facebook did most of the work and as usual, picture is her's :

1. Bor manimuni(with roots):150 gm 
2. Small fish :200 gm any fish you like. 
3. Garlic:3/4 pods(crushed) 
4. Fenugreek seeds: a pinch 
5. Mustard oil - To fry the fish and a little for the curry.
6. Salt and Turmeric - To your taste.
7. Black pepper powder: 1/4 tsp 
8. Hot water - I normally use double the amount of curry I need.

Grind the bor-manimuni greens root and all.  Strain and keep the juice aside. If you are good with hands strain with hands by squeezing. My grand ma used to keep those lums tie them with a thread and drop in the curry, to be later taken out before serving. 
Wash and clean fish and marinate with salt and turmeric.Fry them 80% in a wok and in mustard oil, keep aside. 
In the remaining oil,add the fenugreek seeds to crackle. Add crushed garlic pods,salt,turmeric,manumuni extract and let it come to boil .Add the hot water and drop the fried fishes into the curry.

Let it simmer untill the the water is half in quantity. Just before turning off the fire,add the pepper powder.  Serve with steamed hot rice.

These details below are from Mousumi as well. 
Bor manimuni; (English name Asiatic pennywort),(Scientific name Centella asiatica) is popular for its medicinal values.It is antibacterial,antiviral ,anti-inflammatory and good for stomach related ailments!


  1. Hi Labhi,

    Whoaaa! Realizing the earthly flavors of Assam, we found the testimony of black sesame and bamboo shoot being long time regal herbs. We couldn’t help copying ‘Paanch Phoron’ and ‘Bor Manimuri Masor Jhol’!...

    Would rice ever get better than this ? Never knew that simple ingredient as rice would turn into magic – ‘Nangol Dhuwa Pitha’

    Yes, we would love to feature your culinary skills on our global platform.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

    That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!


    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

    It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.

    We would promote it across our wall and social media.

    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

    Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!

    Thanks & regards,
    Hamida, Content Manager, Sulekha US

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  3. Thanks for sharing this recipe. I look forward to trying it out...
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