A cup of Assam Tea

  Indian weddings encompass many beautiful ceremonies and traditions. In Assamese culture, Jurun is a pre-wedding ceremony. It usually occurs a day or two before the wedding day, sometimes even on the same day of the wedding. A tradition where the groom’s family, especially women, visit the bride's family to present the wedding trousseau (Mekhela chadar), jewelry, some makeup, and accessories. In my belief, a tradition that welcomes the bride to her new family with gifts, love, and blessings.  On the day of Jurun, Aam Dali godha (A stringed mango leaf) is a tradition and is tied over the door. It is believed that it will ward off all bad energy and bring good luck to the newlyweds. Usually, jurun happens in the morning or before noon. The goom does not accompany the group. Before going to the bride's home, the groom and his family get blessings from the people who gather for the jurun. Another tradition associated with Jurun is filling two small bell metal vases (called l...

In my current homeland, here in New England, summer is almost over. However, in my other homeland, India, this is the hallmark of the festive season. The festive season unfolds with good food and chances of dressing up. However, COVID-19 has changed everything, including the way we celebrate festivities. The other day, one of my friends invited us to an Indian festival. I decided to step out of the mundane and dress in something special. Then this pair of green mekhela chadar came to my mind. A quintessential and classic for any Indian wardrobe. Even though this mekhela chadar is traditional, the thick border gives it a very contemporary look. It has a gold peacock motif design. I decided to pair it with a set of muted, statement gold earrings and a large, statement bangle, along with a gold watch. I did a hair bun and wrapped my hair with flowers. For makeup, my lips are in a bold red color, and my eyes are filled with dark kohl.  How do you like this look? Do let me know. Have a...

   A torrent of memory flared up in me when I think about the Gheela/Ghila pitha, and I behold the moment.  Gheela pitha and Bihu are synonyms, in that matter, in Assamese celebrations, an essential Assamese dessert recipe.  The clear sky, blooming flowers, and light greenery are what I am enjoying right now here in Connecticut, while in my homeland, Assam, is preparing for our most whimsical festival, Bohag  Bihu,  and the New Year.  A thousand miles  away from my home and loved ones, I  reminisce  about those yesteryears and think of making Gheela Pitha. Unlike Xutuli pitha , Gheela Pitha is easy to make with just 3 ingredients. Gheela pitha's shape is inspired by a seed that children used to use as a toy. Flat and round-shaped gheela pitha is a ubiquitous dessert that you can find in an Assamese household, especially during Bihu or any other special celebration.  Ingredients Sweet Rice - 2 cups ( ideally new rice) Regular rice...

  It has been a week since we celebrated Magh Bihu, yet I am still relishing Xutuli Pitha or Sutuli Pitha, and so is my family.  Last week, I posted my  Magh Bihu food memory,  and most of my readers have never heard of or known the food I shared in my blog.   Today, I will share the most quintessential dessert we make during Magh Bihu, or for that matter, any  Bihu .  Pillowy, sticky, crunchy, half-moon-shaped dessert inspired by an Assamese musical instrument.  If you closely look into Assamese cuisine, especially festive cooking,  Bora Saul  or Sticky rice is widely used. Since Bora Saul is indigenous rice in Assam, if you live outside Assam or India, you can use Japanese sweet rice or sticky rice.   Let's get to the ingredients... Ingredients 2 cups Japanese sweet rice or sticky rice 1 cup sesame seeds ( Teel ) and save 5 tablespoons for decoration (optional) 1 cup jaggery or gur Oil for frying Process  Wash and so...

  Nostalgia is a part of every immigrant's life, a treasure trove. I carry a piece of Assam in my heart and wear it on my sleeves. Special occasions and festivities often transport me back to my homeland, especially to my large family with all Our Uncles and Aunts, to our house and our expansive courtyard in Assam. During this time, my homeland, Assam, celebrates Magh Bihu with great zeal. Magh Bihu is a harvest festival, similar to Thanksgiving in the USA, where the end of the harvest season is widely celebrated. I reminisce those wonderful times, how in the guidance of my Koka (Grandfather) we used to build a makeshift house in our courtyard, my Pehis(Aunts) and Mom prepared Bihu delicacies. How the whirlpool of flavor straightly tantalized my senses with roasted sesame, ground sticky rice, and the sticky and syrupy smell of jaggery. During the day, our house help collected all the winter vegetables, whether it was olkobi, pohulkobi, or tender potatoes from our kitchen garden, a...

                                        Komal Saul prior to soaking. Komal Saul takes me to my grandparents' home, where I recall the early childhood days when we stayed in a different city and visited my grandparents' ancestral home. My grandmother often delights in preparing a morning breakfast in a jiffy. The breakfast is called Komal saul or soft rice. A luscious, slightly golden color and light glossy textured rice, no need for the cooking process, unlike other regular rice. In Assamese, 'Komal' means soft, and that softness does not require cooking. Soak it in hot water for a few minutes, and it's ready to eat.          My home state, Assam, produces a variety of rice, and it's no wonder we have all kinds of cereals, snacks, and main courses made from rice. Any other type of rice is considered the main course, whereas Komal Saul is considered a light...

      My both sets of grandparents have never eaten chicken rather they enjoyed Fish curry  or fish. The chicken was almost an alien for my families past generations. In Assam, about 30/35 years back older people instead of chicken rather ate duck, mutton or fish . That says chicken curry is not exactly a traditional dish in Assamese cuisine. But eating chicken is a quintessential part of modern Assamese family. As a kid, I remember waiting for Sunday lunches for chicken curry. The aroma of cooking chicken-filled up our home and us picky eaters can't wait to have our lunch. While growing up we only got one day holiday in the week, Sunday. Usually, everyone is at home and my mom painstakingly cooks the best and exquisite dishes to the table. And along with other specialties, the chicken was the fulcrum attraction. And happiness was eating chicken curry on Sundays.       As I told earlier, chicken curry is not exactly a traditional dish in assam...

You know my love affair with mekhela chadar is never-ending. As I grow older, I find it even more comfortable to wear. Last weekend, the Greater Boston Assamese community celebrated Bihu  with prompt and enthusiasm. Like  last year,  we attended again this year, and I had another opportunity to wear my mekhela chadar.          I got this mekhela chadar at  the Assam Convention,  where one of the designers, Jahnavi Swargiyari, showcased her designs.  A simple yet elegant mulberry silk mekhela chadar in bright yellow color, just great to celebrate Bihu and Spring. The mekhela chadar features both silver and gold designs. The bright yellow reminded me of Assam, especially the dotted mustard fields of Majuli  and dreamy daffodils in New England. I chose muted antique finish gold jewelry for earrings and a stack of bangles, and added a few turquoise enamel bangles with it, a turquoise bindi, and a turquoise potli bag for a spl...

You can't imagine a soulful Assamese meal without a fish curry. The fish curry transports me to my Grandmother's kitchen. I tiptoed entered the kitchen and wearing mekhela chadar  the affectionate lady a few dots of turmeric here and there on her clothes, frying fish and making curry, and she caught me and trying to feed me bite by bite and from our garden night jasmine exuding fall fragrance what a soulful sight. It was more than 30 years those smell, place, gestures felt like yesterday.  Let me tell you my grandmother made the world best curry and then my mom.  Lost my grandmother at the age of five. I was so little that I couldn’t learn my grandmother's recipe but my mom taught me how to make a good fish curry. In my assamese household as a child, we used to eat fish way more often than chicken. As an expert cook my mom made fish with all kinds of veggies. Her fish curry is very delicately prepared. She always says, to make a good fish curry you have to be ...

Sometimes certain aroma, fragments of a song brings back the myriads of memories . Whenever I prepare payash it brings back lovely memories of home and childhood. In our assamese household, every occasion and celebration  always asks for preparing payash. Whether someone got a promotion or passed an exam or its a birthday , ah here you go the delightful delicious payash. Sometimes you don't need any occasion, just make payash and make yourself entertain. A special occasion payash is always little elaborate, pound the cardamom, chop the nuts and dry fruits, add the bay leaf and soak the rice for half an hour before cooking luscious flavor. But when guest come over without notice or you just crave for it, it does not require elaborate preparation. I thought today I will share the Assamese payash or rice pudding recipe. In this recipe, I used jaggery instead of sugar for more rustic and healthy aspects. I used my instant pot, the traditional payash requires so much patience and st...

Happy 70th republic day India. India's independence has a lot to do with Ahimsha silk or peace silk Khadi. Unlike khadi, my home state Assam is a proud curator of Eri silk. This subtle understated light beige or cream color silk has huge importance in Assamese culture.      After the festive season bids adieu in Assam, the mild winter arrives. My grandfather used to wear the Eri shawl to protect him from cold. Not just my grandfather, in those times a quintessential Assamese winter essential was an Eri shawl and still is.     Cultivated domestically the word Eri came from Assamese word ‘era’, which means castor as the silkworm feeds on castor plants. Eri is also called ahimsa or peace because while producing eri threads it does not require to kill the worm as moths leave the cocoon naturally and then the cocoons are harvested to be spun. Isn't it enthralling?      Eri silk was once considered as an essential part of the bridal trou...

After moving to the USA when I tried sticky rice in a suburban Thai restaurant in my city, the taste exactly felt like the bora saul in Assam. That reminds me that Assam has a huge connection with Thailand and is believed to be Assam Ahom king came to Assam in golden stairs from Thailand. While migrating Ahom brought food from Thailand to Assam and probably sticky rice is the result of Ahom's immigration from Thailand.    In Assamese culture, bora saul or sticky rice has great significance whether Bihu  or any festivity. Whether making a flattened rice cake (pitha) or as a cereal or preparing just by itself,  it serves any occasion or festival.    A mild flavored, luscious in taste, small oval in size after cooking it gives little silky texture. Without this glutinous rice, Bihu  festivity is incomplete.               Variety of Pithas from Bora Saul or Sticky rice   A snippet of Bora sau...