Flavours of the Valley

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Steven Flynn
5 years ago
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Assamese cuisine is high in protein and vitamins, low in fat. Mustard oil is used sparsely in most of the items. Some of the items are cooked absolutely without oil.

the taste,flavour and aroma is derived from the cooking process such as use of bamboo sleeves,leaves and herbs and slow cooking over charcoal or wood-fire.

2 Assamese cuisine is high in protein and vitamins, low in fat. Mustard oil is used sparsely in most of the items. Some of the items are cooked absolutely without oil. Chillies are a hot favourite of the region. People customarily consume raw chillies. Chilli powder is not used in cooking at all. Spices are used to a minimum.the taste,flavour and aroma is derived from the cooking process such as use of bamboo sleeves,leaves and herbs and slow cooking over charcoal or wood-fire. Flavours of the Valley Bamboo shoot is another hot favourite and is consumed round the year in different combinations. There is no concept of vegetarianism as such but almost all the non-vegetarian items are cooked in a combination of vegetables and herbs. The ecosystem of the region supports the growth of a wide variety of plants and herbs.the people of the region consume wild herbs in different combinations. Rice is the staple diet of the region.

3 Vegetarian Platter Õü Ïûþ± ò1± ø ÛüÒ±æÃ VEGETARIAN PLATTER ` Age old Assamese vegetarian recipe presented in a contemporary style. It is a complete meal. The platter consists of Rice, Khar, Dal, veg fries, Salad, stirfried vegetable, Tenga, Pitika and Dessert. Vegetarian side dishes of the valley æã±ùåßáïûþ± ßÁäÅÂ Îï±11 îâ1ßá±1ï JALUKIA KOSU THOR ` Thick curry of tender kosu leaves seasoned with black pepper. ßÁù ëâù1 öâ± æã KOLDIL BHAJI Banana flower (dry preparation) ` óäâù± POSOLA Tender banana tree trunk Assamese delicacy. ` õ1 ðãûþ± ÎìÂßÁÏûþ± ÎéÂãÃÃ± Õ±?± BOR DIYA DHEKIYA TENGA AANJA ` Traditional sour curry cooked with fiddlehead fern and lentil dumplings. Âõ1 ðãûþ± ò1 üñýãã Âó±îÂ1 Õ±?± BOR DIYA NARASINGHA PATOR AANJA ` Curry leaves cooked with local spices and lentil dumplings. All greens served are grown in IORA's organic kitchen garden. All greens served are grown in IORA s organic kitchen garden. 1

4 Non-Vegetarian Platters ±ËåÃË1 ÛüÒ±æÃ FISH PLATTER Three varieties of fish preparation served with Rice, Khar, Dal, batter fried vegetables, salad and dessert, It is a complete meal. ` ýòãã±ýãã-îßá±ë ±1±1 äåâããã± öâ±îâ HANH KUMURA ARU SUNGA BHAAT ` Duck meat cooked with local vegetables and served with sticky rice cooked in a bamboo sleeve over charcoal fire. Its a Delicacy. îâ1± Âó±îÂîÂ ðãûþ± ßÅÁßÅÁ1± TORA PATOT DIA KUKURA (FROM THE MISING TRIBE) ` Chicken wrapped in Wild cardamom leaves and cooked over charcoal fire, served with rice and black lentil and fries. ± éâ ðã±ý ÃÃù Õ±1n ßÅÁßÅÁ1± Õ±?± MATIDAL ARU KUKURA ANJA (MISING SPECIALITY). ` Black lentil cooked with chicken and served with rice and fries. 2

5 Non-Vegetarian Platters õò±ýãã1 äåâããã±îâ ðãûþ± ÂõÒ±ýÃÃ á±æã Õ±1n ßÅÁßÅÁ1± BAHOR SUNGAT DIA BAH GAJ ARU KUKURA ` Country chicken and bamboo shoot cooked in a bamboo sleeve over charcoal fire and served with Rice, Dal, vegetables and pickle. õò±ýãã1 äåâããã±îâ ðãûþ± á±ýãã 1 ±Ñü Õ±1n ÂõÒ±ýÃÃ á±æã BAHOR SUNGAT DIA BAH GAJ ARU GAHORI ` Pork and bamboo shoot cooked in a bamboo sleeve over charcoal fire and served with Joha rice, Dal, vegetables and pickle îâ1± Âó±îÂîÂ ðãûþ± á±ýãã 1 TORA PATOT DIA GAHORI (FROM THE MISING TRIBE) ` Pork wrapped in wild cardamom leaves and cooked over charcoal fire and served with Rice and black lentil and fries. ù±ý ÃÃ ú±ßá Õ±1n á±ýãã 1 Õ±?± LAI SAK AND GAHORI ANJA. ` Pork cooked with local bok choy, served with Rice and fries. 3

6 Non-Vegetarian Side dishes You can order the item of your choice to compliment the platters. ÎÂõËãÃÃò± ÎÂó±1± Õ±1n ýòãã±ýãã ßÁ í1 Âó éâßá± BENGENA PURA ARU HANH KONIR PITIKA ` Charcoal grilled egg plant and duck egg mashed together with seasonings. ýòãã±ýãã1 Õ±?± TRADITIONAL DUCK CURRY ` Bite size pieces of duck meat cooked in a traditional way. â1n»± ±Ñü1 Õ±?± HOME STYLE MUTTON CURRY ` Mutton cooked in conventional way. 1ãÃÃ±ù±Ý ðãûþ± æ±ùåßáïûþ± ±Ñü RONGALAU DIA JALUKIA MANSO ` Mutton cooked with red pumpkin and black pepper. 4

7 Non-Vegetarian Side dishes You can order the item of your choice to compliment the platters. Ââ1n»± ßÅÁßÅÁ1±1 Õ±?± HOME STYLE CHICKEN CURRY ` Home style country chicken. â1n»± ßÅÁßÅÁ1±1 Õ±?± HOME STYLE FARM FRESH CHICKEN CURRY ` ßÅÁßÅÁ1±1 á±æã ÎéÂãÃÃ± KUKURA GAJ TENGA ` Chicken cooked with bamboo shoot. Õ îâ± ðãûþ± æã±ùåßáïûþ± ßÅÁßÅÁ1± ±Ñü OMITA DIA JALUKIA KUKURA ` Chicken cooked with black pepper and raw papaya. ÂóäÂù± ßÅÁßÅÁ1± POSOLA KUKURA ` Chicken cooked with tender banana tree trunk. îâù ßÅÁßÅÁ1± TIL KUKURA ` ßÁù ëâù Õ±1n ßÅÁßÅÁ1± KOLDIL ARU KUKURA ` Chicken cooked with banana flower á±ýãã 1 ÎÂó±1± GAHORI PURA ` Pork grilled over fire. á±ýãã 1 á±æã ÎéÂãÃÃ± GAHORI GAJ TENGA `

8 Non-Vegetarian Side dishes You can order the item of your choice to compliment the platters. ±åã1 ÎéÂãÃÃ± Õ±?± MASOR TENGA ANJA ` Traditional sour curry with fish. An Assamese signature dish. ó±îâîâ ðãûþ± ±åã PATOT DIA MAS ` Pieces of fish wrapped in a leaf with spices and steamed or grilled over charcoal fire. æã±ùåßáïûþ± ßÁäÅÂ Îï±1 Õ±1n ±åã JALUKIA KOSU THOR ARU MAAS ` Fresh water fish cooked with tender kosu leaves and seasoned with black pepper. ü1n ±åã1 ÎìÂßÁÏûþ± Õ±?± SARU MASOR DHEKIYA TENGA ` Small fresh water fish sour curry cooked with fiddlehead fern. äåâããã±îâ ðãûþ± ÕÒ± 1 ±åã SUNGAT DIYA AARI MASS ` Fress water fish cooked in a bamboo sleeve over charcoal fire. 6

9 Fisherman s Fare Fresh Catch of the day (Items subject to availability) ïùå»± ±åã1 Âó éâßá± MASOR PITIKA ` Fresh water fish roasted in charcoal fire, deboned and mashed with onion, chilli and lemon juice õ 1ûþù± ±åã1 öâ± æã BORIOLA FRY (Aspodiparia) ` Deep fried small fresh water fish ÕÒ± 1 ±åã AARI MAAS (River cat fish) Choice of preparation- ` Patot diya (cooked in banana leaf wrap), Bahor sungat diya (cooked in bamboo sleeve), Jaluk jul (spicy black pepper gravy). ïùå»± Î1Ì FRESH ROU MAAS (Rahu) ` Choice of preparation- Tenga (sour gravy) Patot diya (cooked in banana leaf wrap) 7

10 Fisherman s Fare Fresh Catch of the day (Items subject to availability) åã± ±åã MISA MAAS (Fresh water shrimp) ` Khutura saak aru kon bilahi diya, Misa masor tenga (fresh water shrimps) Cooked with garden greens and cherry tomato) Âó±öÂ ±åã PABHO (Indian butter cat fish) ` Preparationbhapot diya sorioh maas (steamed with mustard paste) äâîâù ±åã CHITAL MAAS (Humped feather back) ` As per your choice 8

of a particular variety of Banana tree,in

it is added in small quantities while cooking

Outenga (Dillenis indica)is also known as

11 Khar is an alkaline liquid substance,processed from the trunk and root of a particular variety of Banana tree,in Assam.The meaning of Khar is alkali.it is added in small quantities while cooking and is consumed in many forms with different combinations of vegetables,fish etc.in an Assamese platter,khar is always the first item to be served. Kosu paat (Colocasia esculenta) is Taro leaf,belonging to the Arum Family. Koldil is Banana Flower. Outenga (Dillenis indica)is also known as elephant apple. Dhekia is fiddlehead fern. (Adiantum Capillus -Venerisl) Norosingha (Murraya koenigii) is curry leaf. Tora paat is wild Cardamom leaf. 9

12 ITAG PLAZA G. S. Road Near Rajib Bhawan ABC, Guwahati Phone : Mobile : ambrosiaghy@gmail.com The Retreat, Kaziranga For details and reservations, please contact: IORA - The Retreat, Kaziranga Janambhumi Hotels & Resorts Pvt. Ltd. 151, Janambhumi Building, R. G. Baruah Road, Guwahati , Assam, INDIA Phone: , ; , , Fax : Mobile : , , iora@kazirangasafari.com Website :

Evening Snacks Menu (3.30 pm- 7pm)

Evening Snacks Menu (3.30 pm- 7pm) ssamese cuisine is high in protein and vitamins. low in fat. Mustard oil is used sparsely in most of the items. Some of the items are cooked absolutely without oil.