Traditional Assamese Thali -Katla Fish Thali

I am still researching how many courses an Assamese Meal can be; however, I will try to put up one full platter here. Assamese platters are normally served in typical Indian Thali Style in bowls.

One traditional Assamese plate is made up of an alloy metal called Ka(n)h in Assamese. This is an Assamese copy write the product as it is produced only in Assam. A royal or most respectful version is a High Plate with stands for bowls. This is called “Maiheng Kaahi”. The next one is a normal plate with bowls. In a family, the size of the serving plate decides the rank and respect of the member of the family. Very small-sized and cute plates are normally for the eye candy of the family.

You seat on a “Bor Peera”, it would be like a table but of the size of a seating mat and of about 4 to 6 inches in height. Eat from your plate and Drink from your own “Ghoti and Gilas”. A Ghoti is a personalized water jug normally round in shape and a Gilas is a Water glass. Both of these are made of Pitol or Kaa(n)h.

Now the Items:

1. 1. Steamed Rice – Bhaat

1. 1. Xaak Bhaaji – Dry green leafy vegetable.

1. 1. Daal – Dail or Daali

1. 1. Khaar – A kind of veg / non veg item

1. 1. Bhaaji – Dry veg

1. 1. Torkari – wet veg

1. 1. Maasor Aanja – Fish Curry, normally sour (tenga aanja)

1. 1. Mandxor Jol – Meat or Chicken

1. 1. Chutney

1. 1. Some Fries – can be of various vegetables.

1. 1. Pitika – a side dish , kind of a mash.

1. Asaar – achar or pickle.