Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.
Sonitpur district [Pron: ˌsə(ʊ)nɪtˈpʊə or ˌʃə(ʊ)nɪtˈpʊə] is an administrative district in the state of Assam in India. The district headquarters is located at Tezpur.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The 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. The preferred oil for cooking is the pungent mustard oil.
Puttu, also called pittu, is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Assamese cinema is the Indian film industry of Assamese language. It is based in Assam, India. The industry was born in 1935 when Jyoti Prasad Agarwala released his movie Joymoti. Since then the Assamese cinema has developed a slow-paced, sensitive style. In the beginning the industry were called Jollywood, for Agarwala's Jyoti Chitraban Film Studio.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Jolpan, or snacks, are often served at breakfast in the cuisine of Assam, although they may also be served at Bihu festivals or weddings. The word jolpan includes all the preparations namely jolpan, pitha, laru and tea. Other common items served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.
The Bengali Language Movement of Barak Valley was a protest against the decision of the Government of Assam to make Assamese the state's sole official language, even though most Barak Valley residents speak Bengali. About 80% of the valley's residents are ethnic Bengalis, and the Bengali population in the Barak Valley region consists of both Hindus and Muslims in about equal number, constituting the overwhelming majority of the population. There is also a substantial minority of native tribes and immigrants from other parts of India.
Enḍuri Piṭhā, also known as Haḷadi Patra Piṭhā, is a variety of pitha made in the Indian state of Odisha mostly in the northern, eastern and central region. Ingredients are turmeric leaves, black gram, rice flour, coconut or Chhena, jaggery, black pepper. Enduri is mostly prepared during Prathamastami and Manabasa Gurubara. It is a light snack and has laxative effect because of the turmeric leaves that are used to wrap the pitha. Traditionally, enduri used to be made by steaming in large earthen pots. Enduri is one of the many other pithas offered to Jagannath in the Jagannath Temple, Puri for "Sakala dhupa" (breakfast).
Mirzapur is a village in Ishwarganj Upazila of Mymensingh District in the Division of Mymensingh, Bangladesh.
Ashke Pithe or Chitoi Pitha is one of the most popular rice cakes in Bangladesh and West Bengal of India. It is also known as Dhaka Pithe, Chikui Pithe and Sora Pithe. Perhaps, the current spelling for 'Axse', has come in the form of ashke or aske because of local use. It is a somewhat looked like the south Indian Idli. At the time of Paush Sankranti, the Ashke pithe is prepared. The Ashke pithe is usually eaten with Molasses, but it is eaten with lentils, peas, fish curry of Koi fish and even meat curry. Historian Tapan Roychoudhury compared the Ashke pithe to the Beefsteak.
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
Handesh also known as Guror Handesh in Bangladesh is a sweet and puffy deep-fried Pitha which also be eaten as a snack. It is a deep-fried molasses and rice flour cake. It is very popular at the time of the Eid. In the earlier days, like other Pithas, this delicacy used to be made from rice threshed by the unmotorized Dheki. It can be eaten with tea as a snack. It is also famous on special occasions such as naming ceremonies and wedding festivities. In Assam, India Its called Tel Pitha.
Mera or Daullah is a type of rice dumpling which is very popular in Bangladesh especially in Sylhet and Mymensingh and neighbouring districts. It is made of rice flour, salt, molasses, coconut etc. In some areas it is also called the Gota Pitha or Bhapa Channai.
Pranavjyoti Deka was an Indian short story writer, novelist, researcher, lexicographer, geologist and professor from Assam.
