As Assam celebrates Rongali Bihu—marking the Assamese New Year and the arrival of spring—there’s no better time to explore the rich culinary heritage that accompanies this vibrant festival. Known for its deep connection with nature, harvest, and family, Bihu is also a grand feast of traditional Assamese dishes, each steeped in culture and flavor. Here are five must-try Bihu specialties that bring the taste of Assam to life.
Pitha
No Bihu celebration is complete without Pitha, a traditional rice cake made in a variety of forms—steamed, roasted, or fried. The most loved varieties include Til Pitha (stuffed with sesame seeds and jaggery) and Narikol Pitha (filled with coconut and sugar). Soft, flavorful, and packed with nostalgia, Pitha is the soul of Bihu snacking.
Laru
Laru refers to bite-sized Assamese sweet balls made from ingredients like coconut, jaggery, sesame, and puffed rice. Popular variants include Narikol Laru (coconut-based) and Tilor Laru (made from sesame seeds). These are not just desserts—they’re memories passed down generations, lovingly prepared in Assamese households during Bihu. 
Masor Tenga
A light, tangy, and aromatic fish curry made with tomatoes or sometimes Thekera (dried garcinia), Masor Tenga is a staple during Bihu feasts. Typically cooked with fresh river fish like Rohu, it’s refreshing and perfectly balanced—ideal for Assam’s warm spring days.
Xaak Bhaji
During Bihu, seasonal greens or xaak take center stage. Lightly stir-fried with minimal spices, Xaak Bhaji includes varieties like lai xaak (mustard greens), dhekia (fiddlehead ferns), and mori xaak. Simple, healthy, and nourishing, it reflects the harmony between Assamese cuisine and nature.
Khar
Khar is a unique alkaline preparation made with raw papaya, pulses, and the star ingredient—filtered water through sun-dried banana peels (kola khar). Served at the beginning of a traditional meal, Khar cleanses the palate and sets the tone for the flavors to follow. It’s distinctively Assamese and a must-try for cultural connoisseurs.
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