The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles as well as some external influences with a lot of regional variations. It is characterized by very little use of spices but strong flavors due mainly to the use of exotic endemic herbs, fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon etc. are very popular. Pork dishes are particular favorites. Preparations are rarely elaboratethe practice of Bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam.
A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. These two dishes characterize a traditional meal in Assam. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Tamul (betel nut, generally raw) and paan generally concl