Group Food Tasting Trail (Street Food Favorites)
We begin with Momos, the beloved Tibetan dumplings that have become a street food staple in Guwahati. Enjoy these soft parcels filled with juicy meat or vegetables, paired with spicy chutneys. Next, try the ever-popular Egg Chowmein, a classic Indo-Chinese stir-fried noodle dish bursting with flavor, combining tender noodles, veggies, and a savory sauce.
Continue your culinary adventure with Puchka—crispy puris filled with spicy, tangy water, potatoes, and chickpeas—also known as Golgappa or Pani Puri across India. Follow this with Jhalmuri, a spicy Assamese snack made from puffed rice, mustard oil, green chilies, and assorted spices, creating a flavorful explosion in every bite.
Relish the variety of Chaats, India’s signature street food medley featuring crispy bases topped with yogurt, chutneys, potatoes, and spices—a deliciously messy treat. If available, enjoy Spiral Potatoes, visually striking and fried to perfection with flavorful seasonings.
Private Food Trail – Assamese Cuisine (Non-Veg Experience)
For a deeper dive into regional flavors, our private Assamese non-vegetarian tasting begins with Baanhgajor Lagot Kukura, a signature chicken curry infused with bamboo shoots and traditional herbs.
Next, try Maasor Tenga, a tangy fish curry flavored with tomatoes or local citrus, a household favorite for its refreshing taste. Sample Khar, a distinctive dish made using alkali extracted from burnt banana peels, often cooked with vegetables or pulses.
Stay refreshed with Pani Hamuk, a zesty traditional drink made from mint, lemon, and spices, offering a burst of cooling flavors. Naturally, no Assamese meal is complete without fragrant rice, the perfect accompaniment to every dish.
For dessert, enjoy Pitha, the much-loved Assamese rice cake delicacy. These come in various styles—steamed, roasted, or fried—and are usually filled with jaggery and coconut, offering a sweet and satisfying end to your experience.
Private Food Trail – Assamese Cuisine (Vegetarian Experience)
Our vegetarian Assamese tasting begins with Dhekia Bhaji, a wholesome dish of sautéed fiddlehead ferns seasoned with simple yet aromatic spices, offering a taste of local foraged ingredients. Continue with Aloo Pitika, Assam’s version of mashed potatoes, elevated with mustard oil, onions, and chilies.
Next, explore Poita Bhat, fermented rice served with mustard oil, green chilies, and sometimes pickled accompaniments. Savor Kosuthuri Kon Bilahir Logot, a tangy and mildly spiced ridge gourd dish cooked with tomatoes and lentils.
Try Maah Proxador Khar, a soulful preparation of lentils and raw papaya cooked in the distinctive khar gravy, embodying Assam’s age-old culinary techniques.
Conclude the trail with Paiyokh, a steamed dessert made from rice flour, jaggery, and coconut milk—simple, nourishing, and rich in flavor, offering a sweet farewell to this authentic culinary exploration.
