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Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Bihu is of three types and it is an important cultural festival unique to the Indian state of Assam – 'Rongali' or 'Bohag Bihu' observed in April, 'Kongali' or 'Kati Bihu' observed in October or November, and 'Bhogali' or 'Magh Bihu' observed in January. The festivals present an admixture of Tibeto-Barman, Austroasiatic and Indo-Aryan traditions entwined so intricately that it is impossible to separate them—festivals which are uniquely Assamese to which all communities of Assam had contributed elements. The Rongali Bihu is the most important of the three, celebrating spring festival. The Bhogali Bihu or the Magh Bihu is a harvest festival, with community feasts. The Kongali Bihu or the Kati Bihu is the sombre, thrifty one reflecting a season of short supplies and is an animistic festival.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, Central America, Pakistan, 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.
Makar(a) Sankranti, also referred to as Uttarayana, Makar, or simply Sankranti, is a Hindu observance and a festival. Usually falling on the date of 14 January annually, this occasion marks the transition of the sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the sun has made this transition which vaguely coincides with moving from south to north, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Many native multi-day festivals are organised on this occasion all over India.
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.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
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.
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.
Poha, also known as pohe, aval, pauwa, sira, chira, chivda, or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin to nearly four times thinner than a normal rice grain.
Bohag Bihu or Rongali Bihu (also called Xaat Bihu is a traditional ethnic festival celebrated in the Northeastern Indian state of Assam and other parts of Northeastern India by the indigenous ethnic groups of Assam, and marks the beginning of the Assamese New Year. The festival is of mostly aboriginal origin comprising Tibeto-Burman and Tai elements. It usually falls in the 2nd week of April, historically signifying the time of harvest. Every year it falls on the 14th day of April. The holiday unites the different native communities of Assam regardless of their backgrounds and promotes the celebration of ethnic diversity.
Magh Bihu (also called Bhogali Bihu or Maghar Domahi is a harvest festival celebrated in Assam, North-East India, which marks the end of harvesting season in the month of Magh. A bonfire is lit for the ceremonial conclusion and prayer to the God of Fire.
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.
Apo, apong, or poka is an alcohol drink commonly found among the tribes in the Northeast India states of Arunachal Pradesh and Assam. It is prepared by fermentation of rice. It is known by various names across different tribes in Arunachal Pradesh and Assam.
Pig blood curd, also known as "blood tofu" or "blood pudding", is a popular delicacy originating from China. It is commonly served with carbohydrates, such as noodles or congee.
Majuli district is situated on Majuli, the largest river island in the world, in the Brahmaputra River in Northeastern Assam. It is also the first island district of the country.
Bhapa pitha is a type of rice cake mainly from the eastern part of the Indian subcontinent, which includes Bangladesh, East India and Northeast India. Bhapa pitha is considered to be a traditional winter dish in Bangladesh. It is a steamed rice cake made out of freshly ground rice flour. The filling is composed of coconut, and date molasses. Molasses can be substituted with brown sugar or jaggery.
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.
Chokuwa saul is a variety of semi-glutinous rice found in Assam, India. The sticky rice of Assam is traditionally classified as bora (glutinous) and chokuwa (semi-glutinous) based on their stickiness after cooking. It has an important role in Assam and for the Indigenous Assamese.
References
- ↑ "'The rice that needs no cooking': magic rice variety from Assam gets GI tag". The Indian Express. 11 August 2018. Retrieved 6 April 2021.
- ↑ Bhuyan, Avantika (25 May 2019). "Home is where the iftaar is". mint. Retrieved 6 April 2021.
- ↑ "Magh Bihu Delicacies : This is how Assamese people celebrates Magh Bihu". 12 January 2019. Retrieved 6 April 2021.
- ↑ Borah, Prabalika (January 2018). "Black, sticky, and deliciously local". The Hindu.
- ↑ "Sticky Rice Pudding Recipe: How to make Sticky Rice Pudding Recipe at Home". recipes.timesofindia.com. February 2021. Retrieved 6 April 2021.
- 1 2 Borthakur, Pritisha (13 January 2021). "The many kinds of pitha, laru and jolpaan to feast on this Magh Bihu". EastMojo. Retrieved 6 April 2021.
- ↑ Priyanka, Rastogi (2019). Early Sunrise, Early Sunset. Partridge Publishing India.
- ↑ "5 facts you ought to know about the Assamese Rice Cake". thenortheasttoday.com. 17 April 2016. Retrieved 6 April 2021.
- ↑ "Assam's rice-based heritage brews to hit the markets in new avatars". Hindustan Times. 27 August 2018. Retrieved 6 April 2021.
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