

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 pork khorika, crispy aloo bhaja, and protein-packed dal with fluffy rice. An energy-giving delight!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A rustic and smoky grilled pork dish from Assam, where tender pork chunks are marinated in a pungent mix of mustard oil, ginger, and garlic, then skewered and cooked to perfection over a flame. A true taste of Northeast India.

A classic Bengali comfort food, this yellow split pea dal is light, aromatic, and subtly sweet. Flavored with fresh ginger and a traditional panch phoron tempering, it's the perfect simple dish to serve with steamed rice.

Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
Serving size: 1 cup


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Aromatic Assamese pork with bamboo shoot, hearty dal & crispy eggplant – melt-in-mouth comfort food!
Aromatic pork khorika, crispy aloo bhaja, and protein-packed dal with fluffy rice. An energy-giving delight!
This assamese dish is perfect for dinner. With 1014.8399999999999 calories and 61.010000000000005g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 serving
Prepare the Skewers: Submerge the bamboo skewers in water and let them soak for at least 30 minutes. This crucial step prevents them from burning during grilling.
Marinate the Pork: In a large mixing bowl, combine the pork cubes, ginger paste, garlic paste, mustard oil, turmeric powder, Kashmiri red chili powder, salt, and freshly squeezed lemon juice. Use your hands to thoroughly massage the marinade into the pork, ensuring every piece is evenly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably 4 hours to overnight for maximum flavor infusion and tenderization.
Skewer the Pork: Once marinated, thread the pork cubes onto the soaked skewers. Leave a small gap (about 1/4 inch) between each piece to allow for even cooking and charring. Reserve any leftover marinade in the bowl for basting.
Grill the Khorika: Preheat a charcoal grill to medium-high heat for the most authentic smoky flavor. Alternatively, use a gas grill or a stovetop grill pan. Place the skewers on the hot grill. Cook for 15-20 minutes, turning every 4-5 minutes to ensure all sides are cooked evenly. Baste the pork with the reserved marinade about halfway through the cooking time.
Check for Doneness and Rest: The pork is ready when it's tender, cooked through, and has a beautiful char on the edges. For safety and best texture, check that the internal temperature reaches 145°F (63°C). Remove the skewers from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute, resulting in more succulent meat.
Serve: Serve the Pork Khorika hot, garnished with thinly sliced raw onions and extra lemon wedges on the side for squeezing. It pairs wonderfully with plain rice and a simple dal.
Serving size: 1 cup
Prepare the Dal (10 minutes + soaking time)
Pressure Cook the Dal (15-20 minutes)
Prepare the Tempering (Phoron) (2-3 minutes)
Prepare the Potatoes (10 minutes)
Season the Potatoes (1 minute)
Fry the Aloo Bhaja (12-14 minutes)
Serve Immediately
Combine and Serve (2 minutes)