Traditional Wedding Menu in Assam: A Feast of Love and Heritage

In an Assamese wedding, food is not just served — it’s celebrated. From khar to masor tenga, every dish tells a story of warmth, purity, and heritage.

In Assam, weddings are not just ceremonies — they are celebrations of community, nature, and flavour. From the soft rhythm of the bihu songs to the gentle aroma of rice and mustard oil, everything about an Assamese wedding feels rooted in tradition.

And at the centre of it all is food — a wedding feast that reflects the land’s bounty, the people’s warmth, and generations of culinary wisdom.

Let’s explore what makes a traditional Assamese wedding menu so special.

The Philosophy Behind an Assamese Wedding Feast

Unlike extravagant buffets, Assamese wedding meals are traditionally simple, wholesome, and cooked with love by local women and family members. The focus isn’t on luxury — it’s on purity, community, and balance.

Every dish has meaning.

Every ingredient has a purpose.

And together, they tell the story of Assam’s connection to nature and culture.

The Pre-Wedding Feasts

Juron & Tel Diya

These ceremonies mark the beginning of wedding celebrations. Guests are welcomed with pitha, laru, doi, and tamul-paan — the classic Assamese symbols of sweetness and goodwill.

Common items served:

Til Pitha (Sesame rice rolls)
Narikol Laru (Coconut balls)
Ghila Pitha and Tekeli Pitha
Curd and Jolpan (flattened rice with yogurt and jaggery)
Tamul Paan (betel nut and leaf for blessings)

These dishes represent purity and happiness — the belief that the marriage begins with sweetness.

The Wedding Day Feast (Biya Bhoj)

The biya bhoj — or wedding feast — is the heart of the celebration. Traditionally served on banana leaves or Ko leaves it is a multi-course vegetarian meal followed by non-vegetarian delicacies, depending on the family’s tradition.

Here’s a look at the classic Assamese wedding menu:

Starters & Accompaniments

Aloo Pitika (mashed potatoes with mustard oil & onion)
Bengena Bhaja (fried eggplant slices)
Bor (lentil fritters)
Khar (alkaline starter made from banana ash)

Main Course – Vegetarian Delicacies

Joha Saul (fragrant local rice)
Tupula bhat (rice wrapped in ko leaves)
Dhekia Xaak Bhaji (stir-fried fern)
Lai Xaak with Aloo (mustard greens and potatoes)
Dal with Bilahi (lentils with tomatoes)
Mixed Vegetable Curry (with seasonal greens)
Boiled Banana flower or koldil

These dishes are light yet flavorful — cooked in mustard oil, using minimal spices to let the freshness shine through.

Non-Vegetarian Highlights

Haah Mangxo (Duck Curry with black pepper and ash gourd)
Murgir Jool (home-style chicken curry)
Pork with Khorisa (fermented bamboo shoot) – more common in certain regions
Masor Tenga (tangy fish curry with tomato, elephant apple etc.)
Maas Pura (roasted fish with herbs)

Fish and duck are considered auspicious — symbols of prosperity and abundance.

Rice-Based Sides

Kharoli or Panitenga (fermented black mustard paste)
Koni Bhaji (egg and green chili stir fry)
Bamboo shoots or Bhut jolikia (Ghost chilli) pickle
Ou Tenga Chutney (elephant apple chutney)

Desserts & Sweets

Payas (rice pudding made with joha saul, milk and jaggery)
Til Pitha, Narikol Pitha, and Ghila Pitha
Poka Mithoi
Doi (sweetened curd, rich and festive)

Sweet dishes are a must, symbolizing the wish for a sweet married life.

Finishing Touches

Tamul Paan (betel nut & leaf, offered to every guest)
Assam Tea served hot after the meal

Guests eat sitting together on mats, sharing laughter and warmth — a reflection of Assamese hospitality at its purest.

Regional and Modern Variations

While the essence remains the same, modern Assamese weddings often include:

Buffet-style service instead of banana leaves
Fusion dishes like paneer tenga or baked pitha
Dessert counters with traditional and modern sweets
Live stations for luchi-aloo curry or pitha making

Even so, the heart of the meal — rice, fish, and simplicity — never changes.

Symbolism of the Assamese Wedding Meal

Every wedding menu follows the principles of:

Purity (Xuddhata): Simple cooking, minimal masalas, maximum freshness

Community (Mel-mel): Everyone eats together, no one excluded

Blessing (Xubho): Food served with love and offered with hands, not utensils

“In an Assamese wedding, food isn’t just eaten — it’s shared as an emotion.”

Conclusion

An Assamese wedding feast is a tapestry of flavours, emotions, and memories.

From the first sip of doi-jolpan to the final bite of pitha, it’s a journey through Assam’s rivers, paddy fields, and kitchen fires — a true reflection of who we are.

So, the next time you attend a traditional wedding in Assam, remember — behind every humble plate of rice and fish curry lies a story of heritage, warmth, and love that endures for generations.

Comments

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. Assamese name = English name Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভে...

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste. Its little bitter but it taste good once cooked. Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney, boiled mustard greens are some of the mustard greens recipes. Pork with mustard greens is a very special recipe of Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine is in fact less spicy compared to other Indian cuisines. Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner. So this pork recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night. So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...

Fish Curry with Ul Kobi (Kohlrabi)

Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi. When I was a kid I didn't liked the taste of kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable. Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits. Fish Curry with Ul Kobi (Kohlrabi) 📎 Course : Main Course 📎Cuisine : Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes 🍴Servings : 2 INGREDIENTS: 1 whole Kohlrabi 1 potato 1 tomato, chopped 4 pieces of fish (any) 1/2 tbsp ginger garlic paste 1/2 tsp panch phoron 1/2 +1/2 tsp turmeric powder...

List of Spices(মচলা) with their English and Assamese names

Here is a list of 25 spices (মচলা) with their English and Assamese names. Assamese name = English name Ada (আদা) = Ginger (Scientific name : Zingiber officinale) Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum) Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa) Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum) Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum) Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder Hukan jolokia (শুকান জলকীয়া) = Dry chilli Kola nimokh (কলা নিমখ) = Black salt Long (লং) = Clove ( Scientific name : Syzygium aromaticum) Dalsini (দালচিনি) = Cinnamon Elaichi (ইলাচী) = Cardamom Kala jeera (ক'লা জিৰা) = Black cumin Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare) Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric Tejpat (তেজপাত) = Bay leaf Jaluk (জালুক) ...

Chicken With Mustard Greens | Lai Xaakor logot Kukurar mankho

Pork with mustard greens is a very popular recipe many of you may have tried but have you tried chicken with mustard greens . Mustard greens in Assamese is called Lai xaak and chicken in Assamese is called Kukurar mankho . So the recipe in Assamese is called lai xaakor logot kukurar mankho The recipe is actually very simple. Use fully grown and mature mustard green leaves for better taste. It will be more delicious if you use chicken pieces with its skin and fat. So let's directly go to the recipe. Chicken with Mustard Greens 📎 Course : Main course 📎Cuisine : Indian (Assamese) 🔪Preparation Time : 15 minutes ♨Cooking Time : 25 minutes 🕞Total : 40 minutes 🍴Servings : 2 INGREDIENTS: 500 gms chicken cut into small pieces 6-7 big mature leaves of mustard greens 2-3 green chillies, chopped 1 tomato roughly chopped 1/2 tbsp ginger-garlic paste 1 onion, chopped 1/2 tsp turmeric 2 tbsp mustard ...

Iron-Rich fish curry with spinach

Every second woman in India is anemic. Anemia is a disease caused due to lack of iron in diet. So we should include iron-riched food in our everyday diet. The symptoms of iron deficiency are of ofen feeling tired, pale skin, hair fall, easily breakable nails etc. Anemia or iron deficiency reduces working capacity of an women. So we should always include iron riched food for a balance diet. Spinach is one of the richest source of iron. So as the fish is also a great source of iron. Here I am sharing two fish curries with spinach. The procedure of making these fish curries are almost same. In one fish curry I am using modhuxuleng and in the other tomato. Modhulxulend or polygonum microcephalum is a green leafy vegetable found in Assam. It's taste is sour and is used to make fish curry and chutney. If this vegetable is not availa...

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name : Zizyphus jujuba) Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice cooked sticky rice Sticky rice or bora saul is a part of Assamese cuisine . Sticky rice is basically used in making different snacks (pithas) during Bihu festivities. I like to eat sticky rice in breakfast. Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy. I used to cook sticky rice in pressure cooker. No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS : 2 cups of sticky rice 2 cups of water 1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step 3 : In a pressure cooker pan pour the sticky rice. Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Preparation for making 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. Bhoot jolokia 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 thi...

Assamese Herbs & Spices: The Secret Flavours of Northeast India

The Secret Ingredients: Local Herbs and Spices That Define Assamese Flavours. Assamese herbs and spices are unique of its kind. When you step into an Assamese kitchen, the aroma is unlike anywhere else in India. It’s subtle yet deep — earthy greens simmering in mustard oil, the faint sourness of fermented bamboo shoot, and the warmth of fresh herbs gathered just moments ago. The traditional Assamese cuisine doesn’t rely on heavy garam masalas or rich gravies; its beauty lies in its simplicity — in the way fresh herbs and local spices capture the very essence of Assam’s rivers, fields, and forests. In this post, let’s explore some of the unique herbs and spices that give Assamese food its identity — ingredients that make each dish a story of the land itself. Manimuni (Asiatic Pennywory / Centella Asiatica) A humble creeping herb found near ponds and gardens, manimuni is a cornerstone of Assamese home cooking. It has a mild bitterness and an earthy aroma that refreshes the palate....

RumiCooks

Search This Blog