Dec 7, 2023
Copper and tin are combined to create ell metal. Assamese cultures employ bell metal kitchenware for religious and domestic reasons.
Although it may sound strange, Assamese have been utilising khar in their food since before salt was ever created. It is thought that khar helps to clear the stomach.
A crucial component of Assamese thali is pitika. The term "pitika" in Assamese means "mashed."
The chutney made from black mustard seeds, known as kahudi, is a special form of food. Its strong taste is beneficial for sneezing and runny noses.
Without mati mahor dal, an Assamese thali is incomplete. Bell metal bowls are used to serve split black gramme, which can be cooked with or without khar.
This region of India has a variety of herbs, medicinal plants, and leafy vegetables (xaak), including fiddlehead ferns, skunk vine, colocasia leaves.
Pickles and chutneys give a thali more taste, and in an Assamese thali, bamboo shoots and bhut jolokia pickle, or green chutney, are required ingredients.
Local chicken, squab, mutton, duck and pork are very popular among indigenous people of Assam but when it comes to the non-vegetarian Assamese thali , duck is in the first preference.
There are many souring agents used to make sour fish curries such as elephant apple, modhuxulung, thekera, tomatoes, lemon etc.
An Assamese meal concludes with the shewing of tamul paan (betel nut and leaf) which is served in a bell metal utensil called bota.