page_title: Assamese cuisine
section_title: Pura
hierarchical_section_title: Assamese cuisine / Preparations / Pura
caption_attribution_description: English: smoked pork , chicken and fish
context_page_description: Assamese cuisine is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. Both are centered on the main ingredient — rice. The confluence of varied cultural influences in the Assam Valley has led to the staggering variety and flavours in the Assamese food. It is characterised by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. It is a mixture of indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to other South-East Asian countries like Thailand etc.
  The cuisine is characterized by very little use of spices, little cooking over fire and strong flavors due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, squab etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate.
context_section_description: Pura refers to various forms of grilled and roasted food. Vegetables, meat and fish are often served in this form. Aalu bengena pura pitika, pura maas pitika (mashed grilled fish), pura mankho etc. are a few of the popular dishes.
caption: Pura maas mankho
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