Jorhat's Culinary Delights
Food Experiences in Jorhat
Masor Tenga
Masor Tenga (Fish in Sour Gravy) is a traditional Assamese dish made with freshwater fish, typically Rohu or Catla, simmered in a tangy gravy of tomatoes, lemon, or raw mango. The sour flavor is balanced with light spices, making it a refreshing and wholesome meal, especially during summer. Served with steamed rice, it is a favorite in Assamese households. The simplicity and unique taste of Masor Tenga reflect.
Ou Khatta
Ou Khatta (Elephant Apple Chutney) is a traditional dish from Assam, made using the sour and fibrous fruit, elephant apple (Dillenia indica). The chutney blends the tangy flavor of the fruit with jaggery and light spices, creating a unique balance of sweet and sour tastes. It’s often served as a side dish with rice meals. Ou Khatta is a popular delicacy that highlights the region’s love for using local ingredients to create vibrant.
Aloo Pitika
Aloo Pitika (Mashed Potatoes) is a simple yet flavorful Assamese side dish made by mashing boiled potatoes with mustard oil, finely chopped onions, green chilies, and coriander. Sometimes roasted or smoked green chilies and garlic are added for extra flavor. This humble dish is a staple in Assamese meals and is often served with rice. Aloo Pitika’s minimal ingredients and preparation method make it a comforting dish.