Talented Chef Gautam Thakuria curated an Assamese meal for several guests in London. This meal was a part of the Indian Culinary Week. The event is underway from May 29 to June 2 at the Nehru Centre located in London. The High Commission of India in London organized this event. Chef Gautam Thakuria presented Aroma of Assam on May 31.
Assamese cuisines are known for their simplicity and rustic flavours. Made mostly out of easily available ingredients of the region, they have found wide acceptance in different parts of the world. And Chef Gautam Thakuria presented the best of the same to the international audience. This was the second time that the chef had showcased his work in the Nehru Centre.
The Menu
Titled ‘Aroma of Assam’, the specially curated menu has multiple items that are popular in Assam. A representation of Assamese breakfast was provided in the form of ‘Doi Cherra Gur aru poka Kol’. Meaning flattened rice with curd, jaggery and ripe bananas. He also served a sherbet made from thekera or garcinia.
In the condiments bogori chutney (sweet jujube jelly), dailor bor (lentil fritters), kesa aam aru mular salad (raw mango and radish salad) and Assamese style mint chutney were served. The GI-tagged Kazi nemu or Assamese lemon also found its way to the menu.
The mains comprised of paro mankho Curuha (pigeon meat soup), amora tengar logot magur mash (catfish and hog plums gravy) and Assamese style mutton curry served with rice. Other items included amita diya dali (lentils with raw papaya), Puthi masor logot pani lau (small fish with bottle gourd) and guti alu bhaji (fried baby potatoes).
The dessert was a pudding made from joha rice with coconut and jaggery. Thus bringing a complete set of Assamese cuisines to the table for the guests.
