Divinely delicious

Divinely delicious

Assam is much more than just Instagramable pictures. One of the most diverse and culturally rich states among the Seven Sisters, Assam is a foodie’s paradise. If you want a slice of Assamese cuisine and culture, head to The Square, Novotel Pune. Along with home chef Monjeeta Baroowa, who originally hails from this North-Eastern state, the hotel has curated the Assamese Food Festival. 

The festival, which continues till Sunday, July 28, is a real treat for those who like to explore more about the gastronomical intricacies of Assam, the everyday meals, festival food, and also learn some of the essential ingredients and cooking techniques, which Baroowa will only be happy to share.
Taking the guests on an Assamese sojourn, the restaurant has been decorated with red and white gamosa (traditional towels), sarees and japis (traditional hats made with woven bamboo) and winnowers. With folk music playing in the background and the service staff dressed in local attire with women wearing mekhela-chador and men wearing white dhoti, shirt and gamosa, you cannot help but feel like you are in the heart of Assam.  

Some of the dishes that are being served at the festival are Fish Fry, Pepper Chicken, Vegetable Cutlet etc in starters and Bhaat (steamed rice), Dali (cooked lentils), Machar Tenga (Fish Curry), Aloo Phool Gobhi Mattar (subzi made with potatoes, cauliflower and peas), Kesa Aam Machar Tenga (sour fish curry cooked with raw mango, Pothar Mangsho (goat meat cooked with gravy) and so on. While savouring the fare, do not miss out on the variety of chutneys, pickles and accompaniments. 

Baroowa, who has been living in Pune for more than a decade now, says while rice is the mainstay of their cuisine, much like the Bengalis and Odias, what sets apart Assamese cuisine is their cooking technique, which primarily involves drying and fermenting. 

“We have a lot of roasted food items. For example, Aloo Pitika is a must have accompaniment when we eat dal and rice. Aloo Pitika is nothing but boiled/ roasted mashed potatoes with mustard oil, onion, coriander leaves and salt. It is simple, yet flavoursome. Similarly, Bengena Pitika, roasted and mashed eggplant, mixed with raw mustard oil, finely chopped green chilies and onions, is loved by all and an important side dish for the Assamese. And so is Bilahi Poora, roasted tomato chutney,” says Baroowa. 

The other highlights of the festival are Kasundi — a type of mustard sauce, Till Bota — black sesame seeds chutney, Dalir Bota — lentil chutney and Gondhoraj Lebu or Kaji Tenga — Assamese lime with a sweet scent. These accompaniments make your meal all the more flavourful and appetising.  

She informs us that food in Assam is mostly less spicy. Telling us about a typical Assamese starter  — Khaar, she says, “This alkaline food is treated as a palate cleanser and has to be eaten before you dig into any other curry or dal. You must begin your meal with Bhaat and Khar first and then go on to relish Dali, mutton gravy etc. Khaar, which looks like mashed vegetables and tastes delightful, prepares your tongue and the palate for the subsequent flavours to come. It is made with sun-dried peels of banana tree trunk, which is burnt. The ash is mixed with water and kept overnight. The next morning the ash settles down at the bottom of the container and the mixture is filtered through a fine cloth. The liquid collected is called Khaar, which is mixed with raw papaya and consumed.” 

Many think Assamese and Bengali cuisines are similar because of the intermingling of cultures and their proximity. “That’s because both Assamese and Bengalis use mustard oil and paste in their dishes and also use banana leaves for cooking,” she adds. 

For desserts Baroowa, has created an array of sweet treats such as Kola Chawal Payesh (creamy kheer made with black rice), Narikal Laddoo (coconut laddoos), Till Laddoos (black and white sesame seeds laddoos), Boodiya Cream (boondi and cream dessert), Junpai Pitha (moon-shaped pitha with coconut and cream filling), Rasgullas and so on. 

Ending the meal with Tamul Paan (betel leaves and raw areca nut) will make you feel satiated.    

ST READER SERVICE
To relish the flavours of Assam and enjoy the dinner buffet, head to The Square, Novotel Pune, Nagar Road. The festival continues till August 28, from 7.30-10.30 pm 

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