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Cuisine

River, hill, and agrarian food traditions.

The everyday meal, built on rice, river fish and greens with a light hand, running between an alkaline note and a sour one.

The two poles of Assamese cooking: the alkaline khar and the sour tenga, the flavours that frame a meal.

The festive table, where the everyday rice culture is raised into celebration as sweet and savoury cakes and spreads.

The rice-flour pithas and the jolpan of the Bihu table, til pitha, ghila pitha, the sweets of the harvest.

Beyond the plate is the cup: the valley's signature crop, the strong, malty tea the world most reliably knows it for.

The strong, malty tea that made Assam famous, the world's largest tea-growing region, and the colonial industry that remade the valley.