Jorhat, the venue of the Assam Tea Tourism Festival,
2010, 350 km from Dispur (Guwahati), the capital of
Assam, is in North-east part of India. It is accessible
by domestic airlines from Kolkata and hopping flights
from Mumbai, Delhi, Bengaluru and Chennai to Guwahati’s
Loknath Gopinath Bordoloi airport near Dispur and Chabua
Airport at Dibrugarh, from where transport can be
arranged by train, bus or taxis to Jorhat. Road and rail
transport from Guwahati to Jorhat takes about 6 to 7
hours and from Dibrugarh about 4 hours from the airport.
Nationals of all countries require a valid visa
issued by the government of India or their embassies.
There is no requirement of an inner line permit. For
more information on obtaining visa issued by Indian
embassies and consulates please visit the website of
India’s Ministry of External Affairs that is
www.meaindia.nic.in and select missions and posts
abroad. For visa, visa extension, visa registration,
registration form, etc.m please visit the website of
Bureau of Immigration under the Ministry of Home Affairs
Jorhat has moderate to warm climate in summer and in
November one might require a light pullover or
wrap in the daytime and a light to heavy pullover at
night. The temperature during the period would be 18 to
23 degree C.
GMT + 5.30
The Indian rupee is the official currency and all
foreign currency can be exchanged at the HDFC bank at
Jorhat and SBI/HDFC/Axis Banks at Guwahati, Kaziranga
and Sivasagar. Banks are
open for transaction from 10.00 a.m. to 2 p.m.and 10 a.m
to 12.30 pm.on Saturdays.
The languages spoken in Jorhat are English, Hindi, and
Assamese. The official language of the seminar will be
One can choose from a wide variety of silk – the
indigenous golden muga, the shiny white paat and the
rough and ready eri. One can also take back home a wood
sculpted rhino or a bamboo/cane handicraft. One can also
pick up a beautiful japi -- a decorative bamboo topi --
or a bell metal sarai – covered and decorated vessel in
brass used in Assamese rituals. Credit/debit cards can
be used only in one or two shops.
Smoking is banned in all public places
Doctors will be available on call during the Festival
days. Round the clock medical Facilities at Jorhat
Prominent Tour & Travel Agents:
Travels : www.jungletravelsindia.com
Brahmapurta Cruise Pvt. Limited :
Food of Northeast
East Zone of India consists of seven states. These are
popularly called "Seven Sisters of India".
which come under this zone are: Arunachal Pradesh,
Assam, Meghalaya, Nagaland, Manipur, Tripura, Mizoram.
Striking factor of this zone of India is its pristine
beauty and relatively much simple way of life. Food
culture in this zone is much different from what we see
in rest of India. And it is largely the same in these
seven states. Inhabitants are basically non-vegetarian.
Even if they cook vegetable they will add non-vegetarian
to the same. In most parts of this zone, especially
Nagaland people eat every available animal and do not
waste any part of it.
remains the favourite dish for most. Tripura and Assam,
due to their proximity with parts of Bengal shows more
love for fish than any other state. Rice is the staple
food in this Zone. In Assam people consume rice in
variety of forms and flavours. Pitha, a rice based sweet
is a popular dish of this region. People put less oil
and use mustard oil as the medium of cooking. Dishes
prepared from ducks, bamboo shoots etc are very much
popular in North-East Zone.
traditional foods processed and prepared by women of
Northeastern region are intimately connected to their
socio-cultural, ecological, spiritual life and health.
The processing and preparation of ethnic foods not only
demonstrate the creativity and treasure of food heritage
of tribal women but also their incremental learning to
sustain the life and ecosystem as a whole.Looking to the
diversities in ethnic foods, an attempt has been made to
explore the ethnic foods made of local soybean, bamboo
shoot, tree bean, lai patta (leafy mustard) and rai (Brassica
juncea (Linn.) Czern. & Coss.) from different selected
tribes of Northeast India.
women of Northeastern region have a wide range of
variability in the ethnic foods made of soybean, bamboo
shoot, lai patta, tree bean and rai. In each state, the
processing method of these foods is somewhat different
based on the culture, variability in the materials used
in the food, climate and overall knowledge of the
processing and preparation. The foods used in the
dietary system were found to be nutritionally rich and
culturally important in various festivals and
ceremonies. Ethnic foods prepared and consumed by women
can not be seen in the isolated mode, instead it is a
complex dynamics in which nutrition, health, food
security, culture, ethics, subsistence economy and
ecological sustainability are integral components. A
policy framework with clear directives on recognition of
traditional foods and associated knowledge systems is
Rice is the most important ingredient in this
cuisine. The large varieties of rice found in the region
has led to speculation that the grain was first
domesticated in the Assam- Yunnan region. Both the
indica as well as the japonica varieties are grown in
Assam. The most popular class of rice is the joha or
scented rice. As a staple diet rice is eaten either
steam boiled (ukhua) or sundried (aaroi). Some very fine
quality of rice namely, Karaballam or kauribadam etc are
available in Assam only. Rice is eaten as snack in many
different forms: roasted and ground (xandoh), boiled in
its husk and flattened (chira), puffed (akhoi). There
also grows a variety of rice that can be just soaked and
eaten (kumol saul).
Rice is a
part of all meals in Assam. A traditional breakfast
consists of chira with yogurt and jaggery. Farmers eat
cooked rice soaked overnight (poita) garnished with
mustard oil, onions, etc. Snacks would be xandoh, kumol
saul or bora saul, a sticky variety with milk. For other
major meals, rice could be boiled, steamed or wrapped in
leaves and roasted.
class of rice preparations, called pithas are generally
made only on special occasions like the Bihu. Made
usually with soaked and ground glutinous rice (bora saul),
they could be fried in oil with a sesame filling (xutuli
pitha), roasted in young green bamboo over a slow fire (sunga
pitha) or baked and rolled over a hot plate with a
filling (kholasapori pitha).
also the primary ingredient for the many rice beers (chulaai)
and liquors (lao-pani) made in Assam by different ethnic
communities: zou (Bodo), aapong (Mishing), xaj (Ahom,
Tiwa), hor (Karbi), photika (Kachari) etc.
The most important ingredient is the fish, harvested
from the many rivers, ponds and lakes in the region.
There is no traditional ethnic community in Assam that
does not eat fish. Most traditional rural households
have their own ponds for pisciculture. Some of the most
popular big fishes are the Rohu, the Hilsa and the
chital (big), khoria(medium) (Chitala chitala), Maagur,
Xingi, Borali, Bhokua etc. The small varieties of fish
available and eaten in Assam like Puthi, Borolia, Mua,
cheniputhi, tengera, lachin, bhagun, pabho etc. is very
large. The discerning gourmet would be able to tell
which region of Assam is known for which variety of
fish. One can look for a variety of fish dishes in
Assamese restaurants like "Juti logai kham", Delicacy in
Guwahati or at Bajwi at Kokrajhar/Bongaigaon/Paikan.
popular dish from Assam, the tenga, is an indispensable
part of a proper meal in Assam. The most popular tenga
is made with tomatoes, though ones made with kajinemu
(thick skinned elongated lemon) and thekera (dried
Mangosteen,) are also popular. Another favorite is small
fish roasted in banana leaves (paatotdia). Hukuti is a
special fish dish prepared from dried small fish (puthi
maas) pounded with arum stem and dried and stored in
bamboo tubes. Variations of this exist among the ethnic
communities of Northeast India in general and Assam in
particular, are dried and fermented small fish puthy mas
(Ticto barb), three to four in numbers are roasted along
with lavish amounts of green chillies, tomatoes, ginger
and garlic (all roasted). The ingredients are then
pounded in a mortar to make a coarse paste and served
The Assamese meat & fish dish is characterised by low
amount of spices & oil, higher quantity of ginger,
norosingho paat (cury leaves) & lemon juice. Meat
includes Squab, Duck, Chicken, mutton, venison, turtle
although venison and turtle meat are legally prohibited.
The combination of duck – white gourd and Squab – papaya
or banana flower is very popular. Meat is curried in
and vegetables: The environs of Assam are rich in
vegetation, and green leafy vegetables, called xaak, are
an important part of the cuisine. Some of them are grown
while others like the dhekia (fern) grows wild. There is
a bewildering variety that is eaten and according to
custom, one has to have a hundred different xaaks
(greens) during Rongali Bihu.
Among spices there are ginger, garlic, onion, cumin
seed, black cumin, black pepper, chilli, turmeric,
coriander seed, cinnamon, cardamom, clove, fenugreek
seed, white mustard seed, aniseed, Malabar leaf etc.
The khar is a signature class of preparations made with
a key ingredient, also called khar. The traditional
ingredient is made by filtering water through the ashes
of a banana tree, which is then called kola khar (The
name derived from the locale term of Banana , “Kol” or
“Kola”). A traditional meal invariably begins with a
khar dish, made of raw papaya, pulses or any other main
ingredient. Xôkôta: It’s severely bitter type of
preparation. It’s prepared with dry jute leaf, urad bean
and khar. But the combination of Khar and Tenga is not
The tenga is a light and sour fish dish, another
signature class of preparations. The souring ingredient
could be mangosteen, lemon etc., but the most popular is
that made with tomatoes. Fish dishes made with fermented
bamboo shoot are generally sour, but they are not called
tengas. Fish is fried in mustard oil or curried with
bottle gourd or spinach. Another tenga dish is prepared
with matimah (urad bean) and outenga (elephant apple).
Bottle gourd also can be added to it. Tengamora or
noltenga and lentil is also a distinct tenga curry.
Poitabhat: Poitabhat is a favourite dish in Assam
during the summer season. Cooked rice is soaked
overnight in order to prepare poitabhat and served the
next day garnished with mustard oil, onion, chilli,
pickles, pitika (smashes) etc.
Side dishes called pitika (mashes) is very popular. The
most popular is aloo pitika (mashed potatoes) garnished
with raw onions, mustard oil, green chillies and
sometimes boiled eggs. khorisa tenga is mashed fermented
bamboo shoot, sometimes pickled in mustard oil and
spices. Kharoli is fermented mashed mustard (Brassica
campestris var. toria) seed. Pitikas are also made from
roasted or steamed vegetables (tomatoes and eggplants
being very popular) and fish. Another favorite side dish
is Patotdia. Small fishes, asiatic pennywort, matikaduri,
tengamora leaves, heartleaf, dôrôn (Leucus longifolia)
etc. are roasted separately wrapped with banana leaves
and smashed into pitika along with mustard oil, salt,
chilli etc. to prepare various patotdia. This item is so
called since banana leave is used in it and the Assamese
term for "leaf" is Paat.
'Bor' is equivalent to 'Tikki' in Hindi. It may contain
other local 'Xaak' (Shaags) within it and it is best
while served with 'Teteli' (Tamarind) pickle.
Jolpan (snacks) in Assamese is what is breakfast
although it is not always served as breakfast in
Assamese cuisine. The items served in Bihu, marriage or
any special occasions are called Jolpan. Some Jolpan are
– Bora saul, Komal Saul, Xandoh, Chira, Muri, Akhoi etc.
along with curd, jaggery, yogurt. Probably, these are
some of the earliest form of what we called "Cereals".
Assamese pleople have been eating mainly as breakfast
for many centuries.
Pitha (rice cake) is a special class of rice preparation
generally made only on special occasions like Bihu in
Assam. Made usually with soaked and ground rice, they
could be fried in oil, roasted over a slow fire or baked
and rolled over a hot plate. Some pithas are- Til Pitha,
Ghila Pitha, Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha,
Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Deksi Pitha,
Muthiya Pitha, Kholasapori Pitha etc.
Different types of laddus like Laskara, Tilor laru are
seen in Assamese cuisine.
Tea (Saah in Assamese) is an indispensable part of
Assamese cuisine. It is served in form of Black tea,
Milk tea, Spiced tea, Lemon tea (adding lemon juice to
black tea) etc.
An Assamese meal is generally concluded with Tamol. It
is a routine item after every meal.