Exploring Authentic Assamese Cuisine: Must-Try Traditional Dishes from Mayfair

Assamese food is all about fresh ingredients, subtle spices, and authentic recipes passed down through generations. Ready to explore? Here are traditional Assamese dishes you should try in Mayfair to experience the true essence of this vibrant cuisine

Assamese Chicken Curry

Ingredients:

●      Chicken curry cut 500gms

●      Potatoes cut 250gms

●      Mustard oil 50ml

●      Turmeric powder 5 Gms

●      Onion 100gms

●      Ginger 50gms

●      Cloves garlic 30gms

●      Dried chillies 10gms

●      Salt 10 Gms

●      Black pepper powder 5gms

●      Lemon juice 5ml

●      Coriander leaves 40gms

Cooking Instructions:

1. Chicken should be washed well and drained extra water. Onion, ginger, garlic, dried chilli paste together.
2. Now fry the potato pieces in mustard oil and added salt and turmeric powder with potato.
3. Mix onion, ginger, garlic and dry red chilli paste in the oil, add salt to taste, add water, chicken, fried potatoes, add lemon juice and cover with hot water over medium heat.
4. Serve with hot rice.
   
   About Assamese Chicken Curry:- Assamese chicken curry is a hearty and flavorful dish, known for its rich, aromatic gravy infused with mustard oil, earthy spices, and tender chicken. The addition of potatoes adds a comforting, melt-in-the-mouth texture, making it an irresistible treat. At Mayfair, this traditional delicacy is elevated to perfection, served with authentic Assamese warmth and culinary finesse.
   
   Masor Tenga (Fish Curry)Ingredients:

●      Rohu Fish pieces 500mgs

●      Mustard oil 50gms

●      Fenugreek seeds 4gms

●      Onion chopped 50gms

●      Ginger-garlic paste 20gms

●      Tomatoes   60gms

●      Salt 10gms

●      Green chilies slit 15gms

●      Turmeric powder 5gms

●      Lime juice 10ml

●      Coriander leaves chopped 20gms

Cooking Instructions:

1. Marinate the fish pieces with a pinch of salt & turmeric powder for 10 minutes.
2. Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.
3. Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.
4. Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute.
5. Then add the tomato puree and salt. Cover and simmer for a minute more.
6. Add 1 cup water and bring it to a boil. Add the fried fish and simmer, covered on a medium flame for 3-4 minutes.
7. When done, add the coriander leaves and lime juice. Switch off the flame and transfer to a serving dish.
8. Serve this Assamese delicacy with hot steamed rice.

 About Masor Tenga: It is a light, tangy fish curry from Assam, celebrated for its refreshing flavors. Made with ingredients like tomatoes, lime, or elephant apple, it offers a perfect balance of sourness and subtle spices, making it a comforting and wholesome dish. Ideal for hot days, it pairs wonderfully with steamed rice. 3. 

Bhapa Pitha

Ingredients:

●       White rice 240gms

●       Freshly scrapped coconut 100gms

●        jiggery powder 40gms

●        Cardamom powder 5gms

●        Salt 5gms

Cooking Instructions: Transfer the steamed pithas to a colander and pour some cold water over the pithas. This will prevent the pithas to stick each other

About Bhapa Pitha :
Bhapa Pitha is a traditional Assamese delicacy made from rice flour, jaggery, and freshly grated coconut, steamed to perfection. It has a soft, fluffy texture with a delightful balance of sweetness and nuttiness, making it a comforting treat, especially during winter mornings. Wash cup rice nicely, drain and spread to a tray to dry. Then grind to make powder and sieveDry roast the sieved powder in medium heat until a sweet fragrant emits from the powder.

Don’t over roast to make the powder brown in colour.

Transfer to a big mixing bowl. Add salt, Boil sufficient water to and with the help of boiling water make a semi-soft dough. Note that you have to use boiling water only to make the dough
Cover and set aside for 15 minutes

In the meantime make the stuffing. For that dry roast scrapped coconut in medium low heat for a couple of minutes. This will enhance the taste and flavour of coconut

Next add in jiggery, cardamom powder and mix well until jaggery melts completely

Mix well again Stuffing is done. Remove from heat

Now from the prepared dough, take a lemon size portion

Make a patty first and then make a cavity and stuff 1 tablespoon of coconut mixture. Fold and give the size of a gujiya. This is the traditional size. But I made the pithas with my cookie mould just to give them a new style

You can make the pithas without stuffing also like the following pictures

Place them in a steamer

Cover and steam them for about 20 minutes

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