About this document
Food and Dress of Assam, Kashmir and Tamilnadu by Partha Pratim Bordoloi is a document available to read on EtoBox.
Assamese cuisine is characterized by rice as the staple diet, with a preference for non-spicy foods and the use of local herbs and spices. Traditional cooking methods include the use of earthenware, and meals often feature unique dishes like khar and tenga. The customs of Assam reflect a mix of joint family systems and matriarchal influences among certain tribes, with traditional attire such as the Mekhla Chador for women and dhoti for men.
- Author
- Partha Pratim Bordoloi
- Language
- EN