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Bora Saul is a type of glutinous rice unique to Assam. It is often used to make traditional snacks pitha (rice cakes), Til Pitha and Sunga Pitha.
Assam Laksa is a flavorful and tangy rice noodle soup. It typically includes rice vermicelli, a tamarind-based broth, fish, and a mix of aromatic herbs and spices.
This is a staple meal in Assam. Freshwater fish, like Rohu or Catla, is cooked in a spicy and tangy curry made with mustard paste.
The rice powder is dry-roasted until it turns brown and then ground into a fine powder. It is typically mixed with water and jaggery to create a porridge-like consistency and is often eaten as breakfast.
Khar is an alkaline preparation made from raw papaya or pulses. It is usually served with rice.
This is a tangy and spicy rice dish made with elephant apple (Ou Tenga) and rice. The sourness of the fruit gives this rice dish its distinctive flavor.
In this dish, cooked rice is fried with the fiery Bhut Jolokia chilies and spices, giving it a fiery kick. It's a dish for those who love extremely spicy food.