This is day 6 of our Assam - North East India Tour, just in case if you have missed any of the previous episode, you may have a look at the playlist:
[ Ссылка ]
In this 18 day Assam travelogue, we travelled to all the 3 regions - Lower, Middle and Upper Assam. We enjoyed Jungle safari at Manas National Park, enjoyed Assamese cuisine and culture in this region.
Following are the details of the places we visited and information about the food items we had all along this journey.
Prashanti Lodge: we stayed at this lodge at Kamakhya road, about half a km before Kamakhya temple.
Coconut at local shop: We enjoyed coconut water and bought Bamboo curd made out of Buffalo milk.
Coconut - Rs 30
Curd - Rs 100
Dhaba Highway: This dhaba is famous for Punjabi food, but i wanted to eat this curd along with poha so got poha from this restaurant and used our own curd.
Address - NH27, Roha, Assam 782103
Poha Jaggery with Curd
Poha - Rs 20
Google Map Location - [ Ссылка ]
Jasingfaa Aqua Tourism Resort :
This is a resort with stay and restaurant facility. I was hunting for some highway resort, where we could stop by eat lunch and found this lovely place. We ordered host of local food and enjoyed the cuisine.
Plantain Stem with Chicken - Rs 150
Plantain Flower with Chana - Rs 150
Drumstick Flower with Potato - Rs 150
Sol Fish with Potato - Rs 200
Masoor Dal Rs 100
Rice - Rs 60
Address - Mahrul, Dimoruguri, Assam 782003
Google Map Location - [ Ссылка ]
We reached Tezpur at around 7.30 pm, went it for Singpho tribe food at a local restaurant. Food though was simple but very tasty, lot of herbs and least use of oil.
Singpho Shat Gawk
Address - Ketekebari tezpur
Singpho parampara thali - Rs 319
Tea Rs 49 .
Google Map Location - [ Ссылка ]
Hope you enjoyed watching this video, in the next episode you will see our local Tezpur visit and we went to Bhalukpong and stayed there in the night.
We were in close vicinity of Kaziranga National park, just in case if you want to skip Bhalukpong, you can travel from Tezpur to Kaziranga.
Thanks for your time, regards Harish Bali
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