Cuisine :Assamese food is well regarded for its nutritional and therapeutic value. Prepared with minimal use of spices and edible oil, the delicate flavouring of vegetables, meat and fish (very popular) lends the food its distinctive taste.
For locals, rice is the staple food and it is eaten in different forms: roasted and ground, boiled and flattened, soaked and puffed, steamed and wrapped in leaves! Pithas, a special kind of rice preparation is made on special occasions. Most cultivators eat cooked rice that is soaked overnight (Poita Bhat) flavoured with mustard oil, chilies and onions.
Festivals : Bihu is the soul of all festivity and it pervades with unrivalled gusto on three occasions in a year - the first is the harvest festival and is celebrated immediately after harvest in the month of Magh (mid January), the second at the starting of the Assamese new year - Bohag (mid April), and the last in the month of Kati (mid October) when the community has exhausted its food stock and prepares for the new harvest. Bohag Bihu symbolises enjoyment, entertainment and fun; Kati Bihu is also known as Kangali (penniless) Bihu and Magh Bihu signifies proliferation.