As the chill of winter sets in, the northeastern state of Assam comes alive with the vibrant celebration of Magh Bihu. This harvest festival marks the end of the harvest season and is a time for joy, community feasting, and indulging in traditional Assamese delicacies. At the heart of the celebration are age-old recipes that bring warmth and flavor to the winter season.

Pithas and Larus: The Stars of Magh Bihu

Pithas and Larus are indispensable to the Magh Bihu feast. Pithas, a traditional rice-based delicacy, come in various forms—from the crispy fried Til Pitha to the soft and steamed Tekeli Pitha. These are made using sticky rice flour and often filled with sesame seeds and jaggery, creating a delightful mix of textures and flavors.

Larus, on the other hand, are sweet treats made with a blend of jaggery, coconut, and sesame seeds. These bite-sized sweets are not only delicious but also provide the much-needed energy to keep the winter cold at bay. Both Pithas and Larus symbolize the Assamese way of cherishing simplicity and honoring the harvest.

Community Feasts and Other Delights

Magh Bihu celebrations are incomplete without community feasts, known as “Bhoj”. Traditional curries like fish cooked with fermented bamboo shoots, duck meat stews, and lentil-based dishes are paired with rice to create a wholesome meal. Seasonal vegetables and herbs add a touch of freshness and balance to the otherwise rich spread.

Similarities Between Bihu and Pongal Cuisine

Interestingly, Magh Bihu in Assam shares similarities with the South Indian harvest festival of Pongal. Both festivals celebrate the bounty of the harvest and prominently feature rice-based dishes. Just as Assamese cuisine includes Pithas and Larus, Pongal festivities are marked by the preparation of “Pongal”—a creamy rice and lentil dish cooked with jaggery or spices. Both cuisines highlight the use of sesame seeds, jaggery, and coconut, symbolizing the universal spirit of harvest celebrations across India.

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