

Steamed Basmati Rice, Assamese Fish Curry, Masoor Dal Tadka and Bengena Pitika
Aromatic fish curry, protein-packed dal, and creamy smoked eggplant mash. A soul-satisfying and gut-friendly meal!
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Aromatic Gahori Dhekia Xaak with sticky rice and fiery Bhoot Jolokia chutney – a soul-satisfying taste adventure!

A traditional Assamese delicacy featuring tender pork cooked with earthy fiddlehead ferns. This simple yet flavorful stir-fry highlights the unique taste of dhekia xaak, spiced with ginger, garlic, and green chilies, and finished with the pungent aroma of mustard oil.
Serving size: 1 cup

A staple from Assam, Bora Saul is a delightfully sticky and aromatic glutinous rice. This simple steamed preparation brings out its unique waxy texture, perfect for pairing with traditional Assamese curries, dals, or making sweet pithas.

An intensely fiery and pungent chutney from Northeast India made with the legendary Bhoot Jolokia, or ghost pepper. This simple, raw blend with garlic and mustard oil is a thrilling condiment for brave spice lovers, perfect with rice, grilled meats, or momos.
Serving size: 1 tbsp


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Aromatic Gahori Dhekia Xaak with sticky rice and fiery Bhoot Jolokia chutney – a soul-satisfying taste adventure!
This assamese dish is perfect for lunch. With 549.3299999999999 calories and 27.39g of protein per serving, it's a nutritious choice for your meal plan.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This tempers the oil and mellows its pungency. Reduce the heat to medium, add the sliced onions, and sauté for 6-8 minutes until they are soft and golden brown.
Add the ginger paste and garlic paste to the pan. Sauté for about 1 minute until the raw smell disappears and they become fragrant.
Add the pork pieces to the pan. Increase the heat to high and sear the pork for 4-5 minutes, stirring occasionally, until it's browned on all sides. Add the turmeric powder and salt, and mix well to coat the pork.
Pour in 1 cup of water and add the slit green chilies. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the pork is tender and most of the water has evaporated. Stir once or twice in between to prevent sticking.
Once the pork is cooked, add the cleaned and chopped dhekia xaak (fiddlehead ferns). Increase the heat to medium-high and stir-fry for 3-5 minutes. The ferns should wilt and become tender-crisp but not mushy.
Check the seasoning and adjust the salt if necessary. The final dish should be semi-dry. Serve hot with steamed rice for an authentic Assamese meal.
Serving size: 1 cup
Rinse and Soak the Rice (4+ hours)
Prepare for Steaming (5 minutes)
Steam the Rice (20-25 minutes)
Rest and Serve (5 minutes)
Safety First: Before you begin, put on disposable kitchen gloves. Bhoot Jolokia peppers are extremely potent and the oils can cause severe skin irritation. Avoid touching your face, especially your eyes, throughout the process.
Prepare the Ingredients: Wash the Bhoot Jolokia peppers thoroughly and carefully remove the stems. Peel the garlic cloves and the ginger. Roughly chop the ginger to help with blending.
Blend the Paste: In a small blender, food processor, or a traditional mortar and pestle, combine the de-stemmed peppers, garlic cloves, chopped ginger, white vinegar, and salt. Do not add any water.
Create the Chutney: Blend the ingredients until you achieve a coarse or smooth paste, according to your preference. You may need to scrape down the sides of the blender a few times to ensure everything is evenly incorporated.
Add Mustard Oil: Transfer the blended paste to a clean, sterilized glass jar. Pour the mustard oil over the paste and stir thoroughly with a clean spoon until it's fully mixed in. The oil is crucial for flavor and preservation.
Rest and Serve: Seal the jar tightly and let the chutney rest in the refrigerator for at least 4-5 hours, or preferably overnight. This allows the flavors to meld and mature. Serve in very small quantities as a side with rice, dal, or grilled dishes.