The cuisine of the Indian state of Assam much reflects the cuisine of the neighboring north-eastern states. Mustard oil is commonly used to prepare the various food items which are usually bland though quite delicious--the reason being spices are used only sparingly, and they are not roasted (like elsewhere) to prepare the various Assamese food items.
Rice and fish constitute the main food of the people of Assam who also seem to be fond of bamboo shoots, olives, jackfruits, and bananas which are put to good use to make several lip-smacking delicacies. For instance, Bamboo shoots are used to make tasty chutney and pickles. Interestingly, fermented food is preferred in the state.
The Assamese are mainly non-vegetarians. And the various non-vegetarian food items such as meat, chicken, pork and beef are much enjoyed by the people. Masor Jhol (sour fish curry), Manxo (preferably duck meat), Mati Mahor Dali (black gram dish) are some of the local non-vegetarian delicacies. And so is Eri Polu which is a unique and exotic non-vegetarian dish of the state and made with the pupa of the eri silkworm.
Among the key vegetarian food items of Assam, these are the chief ones: Khar Anja (dish made with raw papaya), Aloo Pitika (mashed potato dish seasoned with green chilies, onion, salt and mustard oil), and Pithas (rice cakes).
