Assamese cuisine is the traditional food of the state of Assam, located in northeastern India. The cuisine is heavily influenced by the region's agrarian and fishing traditions, as well as the influence of neighboring cultures such as Bengali and Tibetan. The staple food of Assamese cuisine is rice, which is often served with a variety of meat, fish, and vegetable dishes. The cuisine is known for its use of locally-sourced ingredients, such as fish, vegetables, and a variety of herbs and spices.
Assamese cuisine is known for its use of fish, which is caught from the many rivers and lakes in the state, it is prepared in different ways like smoked, dried, or cooked with different spices and herbs. Some popular Assamese dishes include fish curry, fish fry, bamboo shoots fry, and dail (a traditional Assamese dish made from fish and vegetables). The food is generally mild in flavor and not very spicy, with a generous use of ginger, garlic, and chili peppers. The cuisine also includes a variety of fermented foods such as fish and vegetables, which adds a unique sourness to the dishes. Assamese cuisine also features a wide variety of traditional snacks and sweet dishes, such as Pitha (rice cakes) and payasam (a sweet pudding). Additionally, the use of banana flower, leaves, and stem in their dishes is very common, it is cooked in various ways like in stews, curries, and even in fritters.