May 7,2023
This iconic dish combines the tanginess of tomatoes and lemon with the subtle flavors of fish, creating a harmonious balance of flavors that is both refreshing and satisfying.
Made with lentils, tomatoes, and a variety of spices, this sour lentil soup is a comforting dish packed with tangy goodness. It's often served with rice for a hearty meal.
Assamese cuisine features a variety of pickles made from locally available fruits and vegetables like mango, bamboo shoots, and chillies. These pickles are preserved in mustard oil and spices, giving them a tangy and spicy kick.
Khar is a traditional alkaline preparation made from sun-dried banana peels or pulses. It's often used as a base for many Assamese dishes and adds a unique tangy flavor to the cuisine.
Made with ripe tomatoes, mustard oil, and spices, this tangy chutney is a staple in Assamese households. It pairs well with rice, roti, or as a condiment with snacks.
Tenga is a sour curry made with vegetables like tomatoes, elephant apple, or kokum, along with herbs and spices. It's a refreshing dish that cuts through the richness of other Assamese delicacies.
Lemon rice is a simple yet flavorful dish made by mixing cooked rice with lemon juice, mustard oil, and spices. It's tangy, aromatic, and perfect for a quick meal or picnic.
Elephant apple, known as Ou tenga in Assamese, is used to prepare a tangy sour soup that is both refreshing and invigorating. It's a popular dish during the hot summer months.