Skip to main content

Tai Khamyang Cuisine


At the very beginning a short introduction of the Tai Khamyang community of Assam :


Tai Khamyangs are popularly known as Nora. As many Khamyangs historically used 'Shyam' as their surname, so Tai Khamyangs are also popularity known as Shyam. Tai Khamyang is a subgroup of the greater Tai community of Assam. They are numerically a small group of indigenous Assamese community. The word 'Khamyang' is a Tai word which means 'having gold'. 'Kham' means - gold and 'yang' means - to have.  Tai Khamyangs are Buddhist by religion and are found in Sivsagar, Tinsukia,  Golaghat and Jorhat Districts of Assam and in few places of Arunachal Pradesh.



Tai Khamyang men and women in their traditional attire 

Tai Khamyang Cuisine :

Tai Khamyang cuisine is the cuisine of Tai Khamyang people residing in different parts of Assam and Arunachal Pradesh. Tai Khamyang people are non-vegetarian and rice is their main food.  They grow their own rice and prepare it in many ways.  Steamed rice wrapped in Ko leaves- Phrynium imbricatum(Khau hou) is very popular and often served in ceremonies.


Khau hou

Sticky rice in bamboo hollow (Khaulam) is another mouthwatering dish, the Tai Khamyang people used to prepare. The variety of bamboo used is known locally as maidang. It is a thin and soft bamboo used only for this purpose. The bamboo has a thin membrane that coats rice during cooking and allowing the rice to stay in shape.


Maidang bamboo


Khaulam

A variety of green leafy vegetable are eaten by Khamyang people like nephaphu (Clerodendrum colebrookianum; East Indian Glory Bower), chengmora (lasia spinosa), bag has (bamboo shoots), bet gaj / raidang gaj (rattan shoots), mejenga (zanthoxylum oxyphillum), tikoni barua ( pickly Ivys), mitha mora (sweet jute leaves)  etc. These vegetables are preferably eaten as boiled.


The Khamyang people used very less amount of spices. Po-hoi-hom or Masala paat is a spice plant used by tai Khamyang community of Assam.  It's leaves are used as spice. They used this spice leaf basically in pumpkin curries and also in fish and meat recipes.


Po-hoi-hom

The tai Khamyang community of Assam use Lemon basil / thai basil leaves as spice leaves in currys, mashed grilled fish and mashed grilled chillis (jilokia pitika) recipes. Mashed grilled chillis is a speciality of Thai Khamyang community which they serve with every lunch or dinner. As this basil has a fresh lemon flavor, it emits a strong lemony taste in your mouth..


Lemon basil /thai basil 

Tai Khamyang people used some traditional methods to preserve fish and meat. Among meat pork is a favorite. Fish  and meat are generally smoked,  dried and preserved for later use.  laitenga is a traditional recipe prepared from fermented mustard greens with fish. Mature mustard green leaves are dried and preserved in bottles by adding starch.  The preserved greens becomes sour after few days and then used to make sour fish curry. The fermented mustard greens can be preserved in bottles for longer periods.

Like any other communities of Assam,  tai Khamyang people also make pitha and jolpan from sticky rice during Bihu.  Xandoh,  hurung, cira are some of the varieties they prepare and serve to their guests. Khau tak is a ball shaped dish prepared from  puffed  rice (akhoi) and jeggery during religious and other ceremonies.

Comments

  1. This is really a good article because you always post grand related content and very informative information with powerful points. Just like the article I was looking for to read the article I found on your website. Thanks for sharing this piece of writing on this website.Each Indian citizen must have a pancard.So there are different ways to apply for a card refer more one of the easy way to apply new pan card is through online,which is one of the easiest method.Looking for a new pan card then apply here in a easiest step.

    ReplyDelete

Post a Comment

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…