From Tihu to tables across Assam: Why ‘American Curd’ is drawing attention this Bhogali

As Assam prepares to celebrate Bhogali Bihu, an unusual yet deeply traditional delicacy is creating a buzz in Nalbari district’s Tihu area. 

Known locally as “American curd,” this rich buffalo-milk curd has emerged as a sought-after item for festive breakfasts, attracting customers from far beyond the district.

For many households, Bhogali Bihu is incomplete without a carefully curated spread of traditional food. This year, alongside 'pitha', 'laru' and other customary items, buffalo-milk curd has found a prominent place on the menu. 

Those keen on experiencing the authentic taste are heading to Santi Ram Dadhi Bhandar, located at America Chowk in Shalimar village under Tihu.

Prepared using pure buffalo milk, the curd is known for its thick texture, natural sweetness and distinctive aroma. The shop follows a traditional, hereditary method of preparation that has been passed down through generations. For the current Bhogali season alone, Santi Ram Dadhi Bhandar has stocked nearly 10 to 15 quintals of buffalo-milk curd to meet the festive demand.

What adds to its appeal is the way it is set and stored. From earthen pots to bamboo tubes, the curd is sold in traditional containers that enhance both taste and shelf life, reinforcing its artisanal character. Customers often associate this method with purity and authenticity, qualities increasingly valued in an era of mass-produced dairy products.

Behind this thriving enterprise is Hemen Rajbongshi, a self-reliant dairy farmer who has built a livelihood through buffalo rearing and year-round curd production. His venture supplies curd not only to Nalbari and Guwahati but also to markets across various parts of Assam. According to the shop owner, customers from different corners of the district regularly travel to America Chowk specifically to buy this curd, especially during the festive season.

The growing popularity of “American curd” from Tihu reflects a larger trend where traditional food practices, rooted in local knowledge and sustainable livelihoods, continue to command trust and demand. As Bhogali Bihu approaches, the humble buffalo-milk curd from a small village in Nalbari stands as a reminder that authenticity, when preserved with care, never goes out of taste.