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 !!!!!

Till Maas ( Sesame Fish)

This one seems to be having hundreds of variety. So giving you the 'my way'.
This is for 4 pieces and you can add quantity as you like. The kinds of fish you can use are: Rahu, Xingi, Magur, Kawoi, Xol, Bhakuwa and similar kinds.


1. 4 big pieces of fish. Cleaned.
2. Salt and Turmeric
3. Green Chilly
4. Mustard oil.
5. Potato - 2 small, boiled and peeled.
6. Onion - 1 small finely chopped.
7. Black Sesame paste -  About 4 table spoon.
8. Hot water - 500ml


1. Fry the fishes, say 80% and not half, with salt and turmeric.
2.  In the same left over oil , not more then 1 spoon, add onions. Fry till golden.
3. Add the boiled potatoes and break.
4. Add chilly, salt and turmeric. Fry for a minute.
5. Add sesame paste to this and immediately add hot water.
6. Let it boil on full heat.
7. Once it boils, add the fish.
8. Keep boiling till this becomes a thick gravy on minimum flame.
9. Adjust salt and taste.
10. Serve hot with steam rice.

PHOTO Courtesy, Bipul Sarma Barua on Face Book. Could not find the profile link.

Misa Masor Bota ( Ground Prawns)

So since I do not have pictures and people did not tell me what to do.. here I go with a few quicks.


1. Tiny prawns, the ones you do not know how to eat :). -- Say 250 gms
2. Oil - 2 spoon veg and few drops of mustard oil.
3. Onions - 1 small finely chopped.
4. 2 cloves of garlic and 2 green chillies.
5. Salt to taste
6. Green Coriander.


Wash the prawns and make sure they are extremely clean.
Heat a wok and put the veg oil into it. Put the prawns shell and all. Keep stirring till they become almost red in color. Take it off the heat.

Mix the prawn and rest everything and grind into a fine paste. Yummy with any deal and sabji and steam rice.

NOTE: add any fish you want, the requirement is for them to be super tiny.