Assam’s rich and time-honoured food traditions received national attention on January 26 as the state’s traditional cuisine took centre stage at the Republic Day high tea hosted by the Rashtrapati Bhavan. The special high tea, organised as part of the Republic Day celebrations, featured a carefully curated menu showcasing traditional dishes from across the Northeastern states. The menu drew culinary selections from Assam, Tripura, Nagaland, Manipur and Arunachal Pradesh, with Assamese delicacies forming a major highlight of the Northeast food presentation. Several items closely linked to Assam’s harvest festival Magh Bihu were served, reflecting the state’s deep connection between food, agriculture and seasonal traditions.
Among the Assamese items featured were Til Pitha, Til Laru and Narikol Laru, all of which are commonly prepared in households during the winter harvest season. These traditional sweets, made from sesame seeds, coconut and jaggery, are an integral part of Assamese cultural celebrations and family gatherings. Black Rice Kheer, prepared from indigenous black rice grown in the region, was another prominent item on the menu. The dish, which is popular in Assam as well as parts of Nagaland and Manipur, was highlighted for both its cultural roots and nutritional value. Pati Sapta Pitha, a winter delicacy shared by Assam and Tripura, was also served, reflecting the shared food traditions of neighbouring states.
From Tripura, the GI-tagged Matabari Peda featured on the menu. Known for its soft texture and distinctive flavour, the sweet is closely associated with local traditions and community-based preparation. Fresh seasonal fruits sourced from the region were also included.The menu further showcased Khapse, a traditional savoury snack from Arunachal Pradesh, commonly prepared during Losar, the Tibetan New Year, representing the diversity of the eastern Himalayan region.