The culture of Assam is formed by co-mingling cultural elements of South East Asian countries.
The culture of Assam is formed by co-mingling cultural elements of South East Asian countries. It is constituted of different sub systems. Symbolism is a key element of Assamese culture. Significant symbolic elements are Tamulpan, Xorai and Gamosa. Assamese are hospitable and revered their ancestors; they show reverence towards betel leaves, symbolic clothes like Gamosa and traditional silk.
Festivals of Assam
Bihu is the most popular festival celebrated by Assamese .The word Bihu is a derivation of ‘visuvan’ implying all the Indian festivals colligated with March equinox. It is the celebration to welcome seasons and it is vital for a farmer’s life in Assam. Although this festival retained its originality it incorporated specific characteristics of the city life.
Rongali Bihu or Bohag Bihu: It is feted at the offset of the sowing season during spring. It also marks the beginning of Assamese new year and around 15th April as per English calendar. Truly, it is celebrated in the territory of Assam in great fiesta. Women make ‘desi’ sweets called ‘pithas’ and ‘larus’. Bihugeets, traditional folk songs are composed to create an ambience of delight. In the Lakhimpur area of Assam ‘Pat Bihu, an archaic form of Bihu, is feted with ebullience. The myth is that Sukaphaa, the 1st among the Ahom kings, came to the region to have a glance of it. Rongali Bihu is regarded as a festival of fertility and the young women are encouraged to participate with great enthusiasm, dancing and singing throughout
Cuisine of Assam
The cuisine of Assam is oriented to typical East Indian style. Various local styles and external influences have contributed in the food preparation. Foods are less spicy but have strong smell due to ample use of fruits and vegetables that are dried out and soured. A traditional Assamese meal starts with khar and gets completed by tenga, a sour dish. The betel leaves and paan are the last items in the meal. Rice is the staple food of Assamese. Xandoh and kamul are breakfast; Pithas made of rice is a sweet dish. Fish is indispensable in the tribal meals. Green leafy vegetables called xaak is widely eaten by the people of the region, especially during Rongali Bihu.
The cuisine of Assam is oriented to typical East Indian style. Various local styles and external influences have contributed in the food preparation. Foods are less spicy but have strong smell due to ample use of fruits and vegetables that are dried out and soured. A traditional Assamese meal starts with khar and gets completed by tenga, a sour dish. The betel leaves and paan are the last items in the meal. Rice is the staple food of Assamese. Xandoh and kamul are breakfast; Pithas made of rice is a sweet dish. Fish is indispensable in the tribal meals. Green leafy vegetables called xaak is widely eaten by the people of the region, especially during Rongali Bihu.
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