Assam’s climatic conditions are conductive for the cultivation of rice, since rainfall occurs most of the time of the year. There are three varieties of rice grains available in Assam : Aahu, Saali and Bau. Therefore rice is one of the main agricultural products in Assam and it is also the staple Mod of the people. Assamese people relish a variety of cereals made from rice like Chira, Muri, Aakhoi, Hurum, Pithaguri, Sandah etc. Pith)s or rice cakes are a delicacy which are made from 1(1 has many types such as Til Pitha, Ghila Pitha, Pheni Pitha, Sutuli Pitha, Tekeli Mukhar Pitha, Pusi Pitha, Lau Pitha, Khola Soporia Pitha, Kola Pitha, Jakai Pitha, Chunga Pitha, Nangal Dhua Pitha, Bhurbhuri Pitha, Pani Pitha etc.
The dishing up of these delicacies is most y done during the celebration of Bihu and other festivals related to it.'”The ability to make these sweetmeats is a sign of an Assamese woman’s expertise. Komal Chowal is also a delicious Jalpaan of Assamese Society.
Fruits also assume significance in the cultural life of the Assamese people as they are used in various functions and festivals. In most Assamese households, trees like mango, jack-fruit, varieties of bananas, guava, jamun, rabab lemon (a lemon peculiar to Assam), coconut, areca nut, amara etc. are a common sight. In religious ceremonies, the use of mogu, boot, banana and sugarcane etc. are a must.
Assamese people’s fondness of rice lends a variety- of flavour to it. Jo/rd rice, for example, is a favourite among Assamese people and depending on the grade or quality; jaha has different names like Nawabi, Kunkuni, Maniki Madhuri, Prasad Bhog, Maibhog, Mohan Bhog, Kharika, Tuni, Kola etc. There are some green vegetables which are peculiar to this State only, like the Lafa, Mati Kanduri, Dhekia, Manimuni, Bhedai Lata, etc. Non-vegetarian food is common among people of all stratus, be it fish, eggs or meat of duck, chicken, mutton, pigeon etc. There is no religious- ban on the consumption as such. Fish especially with mild sour curry is a favourite among them. Likewise hot and sour curry are commonly prepared dishes. To add to their taste, many homemade pickles like Kharoli, Kahudi, Behua, Pachala are taken with the main course.
Apart from all these, Assamese people are down right lovers of Khar (a dish seasoned with alkali). The word ‘lover’ may be appropriate for there is a saying Khar Khowa Asomiya. In fact Assamese are identified with this Khar and the literal translation of the saying would be ‘Assamese who take khar’. The preparation of this dish is a yardstick of a person’s culinary skills. People of this State also consume bitter vegetables like Kerela, Sukuta, Bet Ganj, Sewall flower etc. Rice is consumed in different ways like Bhapatdiya Bhat or Topat Bhat (steamed rice), Bahi Bhat (left over rice), Paita Bhat (fermented rice). The last kind is eaten with fried potato, brinjals etc. These can be had in their mashed form also. The various ways of having rice to satisfy the taste buds of the Assamese have made their food habits unique.
Rules and regulations mark the consuming of these items. For example bitter items and curds are not taken at night, milk is prohibited after taking meat or fish.
Meat and fish are generally not consumed on Amavasya, Ekadashi and Purnima. But such prohibitions are rarely observed in modern urban life.
Medicinal qualities are attached to some of tile foods consumed by Assamese people. These are Kolidil, Ponounoua, Suklati, Masandari, Helesi, Matikanduri, Doron Bann, Bhutmula, Neempat, Narasingha, Purakoll, Afefafu, Thekera, Modar Pat, Madhusuleng, Khutara, Hati Khutara, Banjaluk, Kolmou, Moroliya, Chazina, Laizabari, Titabahok etc. But the impact of modernity and modern medicines has reduced the use of such plants to quite an extent. But such food habits are examples of the knowledge and experience of the Assamese with medicines. The lack of food products, the influence of modern civilisation, change in peoples’ tastes etc. have rapidly and constantly been changing the Assamese ‘menu’. There are changes in the preparation of food also, thereby accounting in the change in food habits of the Assamese people.