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After enjoying an amazing Southern Indian breakfast in Phoenix with my friend Chef Nikita B, we headed out on another adventure that ended with me eating an Assamese dinner with her and her family! Come with me as I eat traditional Assamese food with an Indian chef and her family!
Nikita and I would be starting at Ashoka Indian Grocers to get everything we need to make an Assamese feast! It’s a small grocery store that sells essential Assamese spices and ingredients like mustard seed oil, pearl onions, green chilies, panchpuran (a blend of 5 spices that serves as the base of nearly every Assamese dish),
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I could see lots of other things, like different types of dal, pickles, jarred mangoes, tea, turmeric, and other spices! We got the five things we needed and then headed to Nikita’s house!
When I arrived at their home, Nikita’s parents Samar and Rashmi greeted me with a gamusa, which is a traditional white-and-red scarf, which they drape over your shoulders. Their home is beautiful and full of Assamese decor, including teak rhinos and more.
First, they made us some chai with cardamom, ginger, and milk. It was really delicious. It’s always served boiling hot.
Then, Nikita started slicing some eggplant, chilies, and onions. She grated some ginger while her mom prepared masor tenga, a type of fish curry using fried fish, tomatoes, onions, cilantro, and lemon juice!
She also made an Assamese-style goat curry, which she let me taste beforehand. It was very mild and incredibly flavorful because of the cumin, garam masala, ginger, and other spices. I loved the gravy and the lightness of it. The meat literally fell off the bone!
Nikita ground up two chilies and then added mustard seed oil to a wok to stew some onions. They roast their own garam masala! She added the garam masala, bay leaves, and a bit of sugar to the onions to caramelize them. Then, she added cumin seeds, bay leaves, ginger, peppers, and garam masala.
Then, she added turmeric to some chicken drumsticks and stewed them with the onions, some tomatoes, cilantro and water. Then, Nikita made some bengena pitika, which is mashed eggplants mixed with mashed potatoes, mustard oil, cilantro, chilies, ginger, and onions. Then, she fried the sliced baby eggplant in some mustard seed oil with garam masala, onions!
Then, it was time to eat! Nikita separated everything into its own bowl. We essentially had an Assamese thali of amita khar (papaya and banana stem), bootor dal, rice, bengena fry, babori xaak (a spinach-like herb with egg)!
We started with the amita khar with rice, which was slightly fruity but bland. Then, I jumped on the bengena fry and chicken curry. I loved the rich color of the chicken curry and the spiciness of the pickled chilies!
As we ate, I learned about the Assamese festival called Bihu before jumping on the masor tenga, which is a tangy fish curry made with carp. I had to be careful of the bones, though! I also loved the spicy bengena pitika and the incredible goat curry! The goat wasn’t even gamy!
Eating Assamese food with my hands with an Assamese family was the best! I live for experiences like this! There’s nothing like breaking bread with new friends over delicious, homemade food!
Where have you been?
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About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.
P.S. Thank you for watching my videos and subscribing!
