Typically, an Assamese meal consists of many things such as bhat (rice) with dayl/ daly (lentils), masor jool (fish stew), mangxô (meat stew) and stir fried greens or herbs and vegetables.

The two main characteristics of a traditional meal in Assam are khar (an Alkali, named after its main ingredient) and tenga (Preparations bearing a characteristically rich and tangy flavour).
Khorika is the smoked or fire grilled meat eaten with meals.
Commonly consumed varieties of meat include Mutton, fowl, duck/goose, fish, pigeon, pork and beef (among Muslim and Christian indigenous Assamese ethnic groups).
Grasshoppers, locusts, silkworms, snails, eels, wild fowl, squab and other birds, venison are also eaten, albeit in moderation.

Khorisa (fermented bamboo shoots) are used at times to flavour curries while they can also be preserved and made into pickles.
Koldil (banana flower) and squash are also used in popular culinary preparations.

A variety of different rice cultivars are grown and consumed in different ways, viz.,
roasted, ground, boiled or just soaked.

Fish curries made of free range wild fish as well as Bôralí, rôu, illish, or sitôl are the most popular.

Another favourite combination is luchi (fried flatbread), a curry which can be vegetarian or non-vegetarian.

Many indigenous Assamese communities households still continue to brew their traditional alcoholic beverages; examples include: Laupani, Xaaj, Paniyo, Jou, Joumai, Hor, Apang, etc.
Such beverages are served during traditional festivities.
Declining them is considered socially offensive.

The food is often served in bell metal dishes and platters like Kanhi, Maihang and so on.
Typically, an Assamese meal consists of many things such as bhat (rice) with dayl/ daly (lentils), masor jool (fish stew), mangxô (meat stew) and stir fried greens or herbs and vegetables.
The two main characteristics of a traditional meal in Assam are khar (an Alkali, named after its main ingredient) and tenga (Preparations bearing a characteristically rich and tangy flavour). Khorika is the smoked or fire grilled meat eaten with meals. Commonly consumed varieties of meat include Mutton, fowl, duck/goose, fish, pigeon, pork and beef (among Muslim and Christian indigenous Assamese ethnic groups). Grasshoppers, locusts, silkworms, snails, eels, wild fowl, squab and other birds, venison are also eaten, albeit in moderation.
Khorisa (fermented bamboo shoots) are used at times to flavour curries while they can also be preserved and made into pickles. Koldil (banana flower) and squash are also used in popular culinary preparations.
A variety of different rice cultivars are grown and consumed in different ways, viz., roasted, ground, boiled or just soaked.
Fish curries made of free range wild fish as well as Bôralí, rôu, illish, or sitôl are the most popular.
Another favourite combination is luchi (fried flatbread), a curry which can be vegetarian or non-vegetarian.
Many indigenous Assamese communities households still continue to brew their traditional alcoholic beverages; examples include: Laupani, Xaaj, Paniyo, Jou, Joumai, Hor, Apang, etc. Such beverages are served during traditional festivities. Declining them is considered socially offensive.
The food is often served in bell metal dishes and platters like Kanhi, Maihang and so on.
Assam