A Delectable Journey Through Authentic Assamese Flavours
I was tired and hungry by the time we reached Shillong from Kanchanjuri. It was a long 6-hour drive to the house of clouds. On the way, I, along with a few colleagues, who were visiting North East India with me to attend Peace convention, decided to take a brief halt at a local restaurant to taste the authentic Assamese flavours. To get a taste of a variety of dishes altogether, we all settled on ordering an Assamese Thali. In this restaurant, we were made to sit on a “Bor Peera”, a short table that of the size of a seating mat and were shortly served, small bites.
This was my 4th Thali experience in Assam, and from some of my previous orders, I was already an admirer of Assamese mustard fish. Our table was decorated, with a traditional Assamese Thali (plate) created from Ka(n)h (an alloy metal typical to Assam), Ghoti (personalised water jug), and a Gilas (glass) made from Pitol or Ka(n)h. The food followed soon after! Our Assamese Thali had Bhaat (Steamed Rice), Daali (Daal), Haak Bhaaji, Torkajri, Maasor Aanja (Fish Curry), Mandator Jol (Meat in gravy), Pitika (kind of a mash) and Asaar, the Assamese pickle.
The next 30-minutes were spent in soft silence, as everyone got busy with pampering their taste buds. It was a great meal, and I recommend an Assamese Thali to anyone who’s visiting North East India for the first time. You will find ample vegetarian and non-vegeterian options to choose from! Each delicious in its culinary glory.
After a hearty lunch, we got back on the road, and our old, chatty driver continued telling stories about Shillong and surrounding regions. In the evening, I had dinner at the hotel which was overcrowded with students and athletes, preparing to leave for the Asian Games to be held, at Guwahati. For dinner, I did away with hot steamy Assamese momo(s), and some fried Rice with barbecued veggies.
