DOCSLIB.ORG

Brief Study on the Ethnic Cuisines of Assam

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brief Study on the Ethnic Cuisines of Assam International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017 Challenges of globalization on local cuisine: Brief study on the ethnic cuisines of Assam Nurmahmud Ali & Earnest Anand 1Assistant Professor, School of Hotel Management and Tourism, Lovely Professional University, Jalandhar, Punjab, Email- [email protected], 2Assistant Professor, School of Hotel Management and Tourism, Lovely Professional University, Jalandhar, Punjab, Email- [email protected] Abstract The concept of globalization has Assam begins with Khar and ends with a kicked a longstanding debate about the Tenga. A recent research says that the advantages and disadvantages of tourism of combination of Khar and Tenga served on the local cultures. On the one hand, there is revival brass metal utensils keeps some rare infection of the indigenous craft, cuisine, music and away from our body. In Assam, there are more dance; in more metaphorical term, in turn; it is than twelve varieties of rice and uncountable reasserting the rights of the particular social species of delicious fishes. Each Assamese group through their cultural code. On the other dish has an ayurvedic end, thus in the time of hand, the revival only for the sake of tourist‟s junk food and fast food, the traditional „gaze‟ and „taste‟ is a kind of slow-poisoning Assamese dishes stand sharply against the which ultimately ends up in destroying the world of unhealthy cuisines. The use of local identity of the particular socio-cultural group. ingredients with special treatments makes the The present paper will examine the macro- Assamese cuisine very popular not only in level theoretical discussion of the „globalizing North East of India but also it gains its the locals‟ through a telescopic study of the momentum throughout the Northern India, traditional and tribal cuisines of Assam. The recently. cuisines of Assam are a mixture of different indigenous styles with considerable regional Key Words: Globalization; Traditional variations. The Assamese cuisines, both Cuisine; Social Group vegetarian and non-vegetarian dishes are Introduction: characterized by very little use of spice but a Globalization has kicked a special strong flavor due to the use of endemic longstanding debate about the advantages and exotic herbs, fruits and vegetables – fresh, disadvantages of tourism of local cultures. dried and fermented. A traditional meal of Globalization and tourism have become a Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2855 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017 deadly mix for indigenous peoples. Tourism's money to travel can purchase a week or two of impact on indigenous peoples' way of life and another culture or part of nature) creates on their control of and access to their resources numerous and serious repercussions for host and environment has become more destinations and their environments. Tourism pronounced with globalization of the world is deeply rooted in a history of colonization economy. For several decades now, tourism and unequal relations between people and has been a major source of revenue for regions. Therefore, the effects of tourism countries, specifically in the Third World. Its cannot only be measured in terms of growth has been nothing short of phenomenal. employment generation, degree of pollution, In the 1950s, 25 million people travelled to a infrastructure development, and loss of foreign destination. In the 1960s, this grew to biodiversity. 70 million. By 1997, 617 million tourists had Overview of Assamese Cuisine History: been reported by the Madrid-based World Tourism Organization to have travelled to The Cuisine of Assam is a mixture of foreign countries. It is no wondered therefore different indigenous styles with considerable that cash-starved Third World countries view regional variations and some external tourism as a shortcut to rapid development. Its influences. It is characterized by very little use potential to earn billions of dollars easily has of spices but strong flavors due mainly to the resulted in it being viewed as a panacea for use of endemic exotic herbs, fruits and debt-ridden countries. But more than this, vegetables that are fresh, dried or fermented. tourism has become part and parcel of Assamese cuisine is an adventure on its own multilateral financial institutions' package for even though meat dishes are hard to find in it. financial bail-outs for countries in distress. With mostly fish and vegetarian dishes, it is Tourism is now being pursued as a serious still a delicious and convenient cuisine. development strategy for the Third World. Historically, Assamese cuisine has brought with it many traditional and simple dishes. Commodification is rampant in the Many of these have been known for a long tourism industry. Peoples and cultures are put time, and their methods of preparation have on display on postcards, promotional literature, hardly changed. In order to cook them, there and in their own homes when tourists arrive. are simple techniques employed that were The concept of "the right to a vacation" in practiced many years ago. If anyone keen to industrialized countries (anyone with the follow a good diet Assamese cuisine is Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2856 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017 certainly low on calorie content because fish that the grain was first domesticated in the and rice are the staple foods. Vegetables and Assam-Yunnan region. The most popular class lentils are very commonly used in main course of rice is the joha. Rice is eaten in many meals in addition to fish. Wide varieties of different forms: roasted and ground (xandoh), food including meat dishes may be included at boiled in its husk and flattened (chira), puffed times of celebration at banquets. Through (akhoi). There also grows a variety of rice that time, Assamese cuisine has focused on its can be just soaked and eaten (Komal Saul). limited use of spices, and quantities of salt and Rice is a part of all meals in Assam. A oil used. It is known Assamese cuisine tends to traditional breakfast consists of chira with use a minimum of these in order to produce yogurt and jaggery. Farmers eat cooked rice simple dishes that taste nice. With this soaked overnight (poita bhat) garnished with practice, one can say that food loaded with mustard oil, onions, etc. Snacks would be spices and salt or for that matter is not really xandoh, Komal Saul or bora saul with milk. required in order for it taste great. This is in For other major meals, rice could be boiled, fact a great quality of this food. steamed or wrapped in leaves and roasted. Sweets made during the festivals are (b) Fish: The next most important usually made of rice paste. Pitha is a paper- ingredient is the fish, harvested from the many thin pancake stuffed with sweet coconut paste rivers, ponds and lakes in the region. There is or sweet black sesame seed paste. no traditional ethnic community in Assam that A traditional meal in Assam begins with a does not eat fish. Most traditional rural khar, a class of dishes named after the main households have their own ponds for ingredient, and ends with a tenga, a sour dish. pisciculture. Some of the most popular fishes These two dishes characterize a traditional are the rou (Labeo rohita), the illish meal in Assam. The food is usually served in (Tenualosa ilisha) and the chital (Chitala bell metal utensils made by an indigenous chitala), though the varieties of fish available community called Mariya. Tamul (betel nut, and eaten is very large. The discerning generally raw) and paan generally concludes gourmand would be able to tell which region the meal. of Assam is known for which variety of fish. The most popular dish from Assam, the tenga, (a) Rice: Rice is the most important is an indispensable part of a proper meal in ingredient in this cuisine. The large varieties of Assam. rice found in the region have led to speculation Available online: https://edupediapublications.org/journals/index.php/IJR/ P a g e | 2857 International Journal of Research e-ISSN: 2348-6848 p-ISSN: 2348-795X Available at https://edupediapublications.org/journals Volume 04 Issue14 November 2017 Green vegetables: Assam is very rich in and meats used generally. Indeed, the most vegetation, and green leafy vegetables, called stimulating of these appetizers can be chosen. xaak, are an important part of the cuisine. They are not spicy, but are just right for Some of them are grown while others like the stimulating your gastric juices. At the same dhekia (fern) grow wild. There is a time, if you are extremely hungry, you bewildering variety that is eaten and according stomach is soothed too. Assamese cuisine is to custom, one has to have a hundred different truly a complete one with these kinds of xaaks (greens) during Rongali Bihu. Locally appetizers and other main course meals. available green leafy vegetables are: Paleng Beverages: Beverages in a cuisine are (spinach), lai (a family of mustard greens), important, and in Assamese cuisine has the methi (fenugreek greens), khutora (amaranth), same. It has the well-known „chah‟ or tea that moricha, matikaduri, manimuni (asiatic is popular throughout India. This can be made pennywort), podina (mint), tengesi in various forms, depending on what anybody (dichondra), kolmou (water spinach), brahmi may like. Tea may be consumed at any time of (water hyssop), dhonia (celery or corriander), the day, and it is also common to have it after bhedailota etc.
Load more

Recommended publications
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Brahmaputra 7-Night River Cruise Extension Let Us Inspire You Explore the Enchanting Himalayan Kingdoms
    Brahmaputra 7-night River Cruise Extension Let Us Inspire You Explore the enchanting Himalayan Kingdoms – a spiritually rich, culturally diverse region of extraordinary natural beauty. Mysterious Tibet, legendary Nepal and traditional Bhutan: this is a land steeped in history and heritage. You’ll visit sacred Buddhist sites, Tibetan temples and ancient monasteries and palaces. Then, cruise the lush Brahmaputra River in luxury to discover the nature, wildlife and culture of beguiling Assam. Day 18 - Paro - Guwahati After breakfast, you’ll be transferred to the airport for your flight to Assam, a mesmerising state in northeastern India. It’s a land of rich history and fascinating tradition. On arrival you’ll be met by cruise staff and transferred to your hotel to relax and refresh. Meals: Breakfast Hotel: Radisson Blu Hotel Guwahati Day 19 - Guwahati - Peacock Island Today, we’ll take a packed lunch to Kamakhya Temple, devoted to the goddess of desire, an important Hindu pilgrimage site. This stop is the perfect way to start this cruising journey, as we immerse ourselves in Assam’s ancient traditions. After visiting this hilltop temple, we’ll drive to Pandu Port for an Assamese welcome aboard the MV Mahabaahu. After an essential safety briefing and a short presentation on Peacock Island – famous for its highly endangered Golden Langur – we’ll settle into our cabins. Gather on the open deck to set sail at 2pm and scan the river for a fleeting sight of Ganges river dolphins. We’ll visit Peacock Island and return to ship to enjoy a talk on ‘Kamakhya and the Occult in Assam’.
    [Show full text]
  • A Study on the Consumer Preferences Towards Ethnic Cuisines of the North-Eastern Regions of India with Special Reference to Guwahati City
    IOSR Journal of Business and Management (IOSR-JBM) e-ISSN: 2278-487X, p-ISSN: 2319-7668. Volume 23, Issue 4. Ser. VI (April 2021), PP 43-52 www.iosrjournals.org A Study on the Consumer Preferences towards Ethnic Cuisines of the North-Eastern Regions of India with special reference to Guwahati City Sneha Tumung1, Dikshya Saikia2 1(Royal School of Commerce, Assam Royal Global University, India) 2(Assistant Professor, Royal School of Commerce, Assam Royal Global University, India) Abstract: Background: India is a country with rich diversity and culture. Amidst this diversity lies a plethora of traditions with their own separate and unique cuisines. This paper specifically focuses on the cuisines based in the North- Eastern States of India. The main aim of this research is to study the consumer preferences of these ethnic cuisines of North-east India with respect to Guwahati City. The research was conducted during the time of the global pandemic in the year 2020. Materials and Methods: The study was conceived through Convenience Sampling, taking a total of 100 random customers. The entirety of this study is based on accumulation of both primary and secondary sources of data. Here the respondents answer an array of questions which are carefully crafted while keeping the primary focus of the study in mind. Results: The study analysis reveals various facts and figures such as the preference of cuisine differed upon the geographical index of the respondents. Also, respondents that preferred ethnic and traditional cuisines the most are between the age group of 16-25 but in general, majority of the respondents preferred to consume ethnic and traditional cuisines.
    [Show full text]
  • View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
    Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &Øا "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
    [Show full text]
  • Promotion of Culinary Tourism As a Destination Attraction of North-East India
    International Journal of Interdisciplinary Research in Science Society and Culture(IJIRSSC) Vol: 2, Issue:1, (June Issue), 2016 ISSN: (P) 2395-4345, (O) 2455-2909 © IJIRSSC Promotion of Culinary Tourism as a Destination Attraction of North-East India Silpi Rani Baruah Assistant Professor Dept.of Tourism and Travel Management Sonapur College ,Assam(India) [email protected] ABSTRACT : Food plays a key role in attracting tourists to a certain destination because of its reflection of a region’s culture and lifestyle. Cuisines has a great impact on traveller’s decisions when choosing their destination. A diverse range of businesses including farms, restaurants, or specialty food stores, cooking school ,tour operators, breweries, wineries, historical attractions and many other businesses across the country have capitalized on their regions culturally unique cuisines to attract visitors. Culinary of a destination are also categorized as a part of cultural tourism. It is not only a basic need for tourist but also a cultural element that can positively present a destination. Food consumption can be used in the development of a destination image. In addition culinary tourism is not only appealing to tourist, but also contributes to the social, economic and environmental development of a destination. The paper aims at the importance of the connection between food and tourism which cannot be ignored. Each destination of northeast india has different levels of attractiveness that can draw tourist from different countries and thus the delicious food of northeast can be used as the main attraction and promotional tool for the development of tourism in northeast india. Keywords: Breweries ,Cuisines, Culture, Food Stores, Tourist.
    [Show full text]
  • 1St March 2020 28Th February
    AABBHHIIVVEEEERRAA 22002200 S U R R O U N D E D B Y H E R O E S 2288TTHH FFEEBBRRUUAARRYY--11SSTT MMAARRCCHH 22002200 abhiveera 2.0 To The Vice Chancellor/Director/Principal Subject: Formal invitation to participate in Abhiveera Dear Madam/Sir, The Organizing Committee of National Law University and Judicial Academy, Assam takes immense pleasure in formally inviting your college for the second edition of our flagship sports fest, ‘Abhiveera’, scheduled to be held from February 28th to March 1st , 2020. This year, while playing host to law schools and colleges of national repute from across the country, we aim to organize multiple events under several formats over a period of three days. about abhiveera 2.0 The National Law University and Judicial Academy is organizing the 2nd Edition of Abhiveera, between 28th February to 1st March 2020. Abhiveera is the inter-university sports festival organized by NLUJAA, entering in its second edition this year. It is an attempt to provide a platform for the development of healthy relations between the various law schools in India. Abhiveera incorporates a healthy mix of outdoor and several indoor games. NLUJAA is set to take the inter-university sports by storm with this fest. This fest will be 3-day sporting extravaganza throbbing with activities, pomp and grandeur in the coming spring. ABOUTNLUJAA Since it's inception in 2011, National Law University and Judicial Academy, Assam has become a mainstay of pioneering legal education not just in the state of Assam but throughout the cohort of the North-East. It has gone from strength to strength and laid down solid foundation of academic excellence, social justice and round-the-clock focus on co curricular to achieve its ultimate goal of supremacy in each of the tasks undertaken.
    [Show full text]
  • Musa Balbisiana Colla-Taxonomy, Traditional Knowledge and Economic Potentialities of the Plant in Assam, India
    Indian Journal of Traditional Knowledge Vol. 15 (1), January 2016, pp. 116-120 Musa balbisiana Colla-Taxonomy, Traditional knowledge and economic potentialities of the plant in Assam, India Kongkona Borborah, SK Borthakur & Bhaben Tanti* Department of Botany, Gauhati University, Guwahati-781014, Assam, India E -mail: [email protected] Received 17 November 2014, revised 29 October 2015 The traditional use of herbs as potential source of food and medicine is well observed among the ethnic groups in different zones of the world. Musa balbisiana Colla, is a robust herb, commonly known as Bhimkol or Athiyakol in Assamese and not a single part of the plant is wasted in the state of Assam, India. Here, this plant is regarded as an asset of household garden and people use various parts of the plant in their daily life as well as in every rites and rituals. As such, this plant has an immense economic potentiality in this region of North East India. A brief summary of the taxonomy, traditional uses of the plant/plant parts and products, based on extensive field observation from different parts of Assam has been documented in the present paper. Keywords: Musa balbisiana Colla, Taxonomy, Traditional use, Economic potentialities, Koch, Kacharis, Deoris, Mishings, Rabha hasongs, Bodos, Kukis, Karbis, Dimasas, Hmars tribes IPC Int. Cl.8: A61K 36/00 Musa balbisiana Colla is a robust herb belonging to Traditional uses of Bhimkol or Athiyakol as the family Musaceae and occurs both in wild habitat medicine to treat a number of ailments have been and cultivated in Assam, India. With the genome reported by a number of workers3.
    [Show full text]
  • Feasts, Flavours & Fusion of India
    FEASTS, FLAVOURS & FUSION OF INDIA CURIOUS CULTURE OF CULINARY INDIA REVIEW N ultimate guide to the best of the rest exotic A culinary Indian Cuisines. This tasteful saga of spices, ingredients, culture, tradition, evolution & now customisation is all served on a single platter in the ensuing pages. Where dishes vary not only from region to region but suburb to suburb, the series and scope of local delicacies is endless: from Moghul biryanis, Punjabi dal makhani and Kashmiri goshtaba being just a few. The research team behind this book walked through the nook & cranny of the length and breadth of India, talking to chefs, tasting the delightful dishes and visiting localities, offering an honest, insider view of the country's culinary delights and history. The creatives & pictures showcases the vivacity and shades related with the East, West, North & South and then reflected in the colourful dishes whose recipes accompany them. An apt book for any lover of Indian food. DIVERSED TASTES, ONE INDIA North of India: Origin & Belief North Indians and their delicacies are undividable. Northern Indians are known as serious food lovers and cooking for this NDIA is known clan is no less than for its diversity a ritual when found in its compared to other culture, geography parts of the country. I and climate. Food too is part of the diverse delight as each state exhibits a different way of life, language and cuisine. Traversing through the Indian food map, whether you are travelling up north in Kashmir or spending a few days down south to Kerala, you will observe striking dissimilarities in the kind of food people relish.
    [Show full text]
  • A Studywith Special Reference to the Assamese Language
    Journal of Xi'an University of Architecture & Technology ISSN No : 1006-7930 GLOBALISATION,ADVERTISEMENTS ANDTHEIRIMPACTONASSAMESECULTURE: A STUDYWITH SPECIAL REFERENCE TO THE ASSAMESE LANGUAGE Shikha Moni Saharia 1 Ph.D. Research Scholar,Department of Assamese Gauhati University, Assam, India ABSTRACT This paper is an analytical discussion on the impact of advertisements ,chiefly digital ,on Assamese culture ,particularly on the Assamese language . Globalisation opens up the scope of free trade and global marketing in the economic sector of India .This competitive economic scenario leads to the expansion of advertisements .The paper traces how such advertisements impact on the cultural aspects of a society ,especially upon the regional languages .The inter- mingling and code switching of languages in the advertisements often lead to serious linguistic threats before the native languages as English is found to be the most dominating language in such commercial practices. The paper is formulated in an analytical manner .Goodnumbers of contemporary digital advertisements are selected to develop the analysis. The original language of the advertisements is used for the analysis which is transcripted into English. Key Words - Globalisation, advertisement, Assamese, language, impact, English Volume XIII, Issue 5, 2021 Page No: 457 Journal of Xi'an University of Architecture & Technology ISSN No : 1006-7930 INTRODUCTION Globalisation is a inclusive process by which the world is becoming increasingly interconnected as a result of massively increased trade and cultural exchange. Globalisation has completely changed the traditional concept of the globe and presents it in a changing manner .Originally ,the concept of Globalisation was related to economics. But with the passage of time, globalisation extends its impact upto every aspect of the universe.
    [Show full text]
  • Food Stock in Assamese Culture Monika Das Department of Assamese Rabindranath Tagore University, Hojai, Assam
    IJARSCT ISSN (Online) 2581-9429 International Journal of Advanced Research in Science, Communication and Technology (IJARSCT) Volume 4, Issue 2, April 2021 Impact Factor: 4.819 Food Stock in Assamese Culture Monika Das Department of Assamese Rabindranath Tagore University, Hojai, Assam Abstract: Depending on the natural and geographical environment, the food supply of a single ethnic group or community in a region is based on. Just as the natural environment caters to the food supply, so too does the diet seem to be accepted by all. Therefore, there is a difference between the food security of the people living in the desert and the food security of the people living in the coastal areas. If you look at it from that side it is a combination of innumerable hills and plain areas. The diversity of its geographical and natural environment is remarkable. There are many rivers and sub-rivers like Brahmaputra, Dihing, Dichang etc that flows through the chest of the Assam. Therefore Assam is also known as reverie area (mother zone of river). The climate of Assam is neither hot nor cold. As well as the climate, Assam is naturally a fairly pristine state. Due to the abundance of paddy in Assam; rice is the staple food of these people. In this article we will discuss about vegetables, fish, and meat drinks etc. which are taken with rice. Keywords: Food stock, Assamese culture, Pitha, Dishes I. INTRODUCTION Assamese culture is influenced by these two threads as the Assamese culture is a combination of Aryan and non Aryan elements. This Aryan and non Aryan influence exists in all aspects of Assamese culture .Food is one of the basic human needs.
    [Show full text]
  • MV Mahabaahu (Downstream Cruise) I T I N E R A
    MV Mahabaahu (Downstream Cruise) MV Mahabaahu 07 Nights / 08 Days I T I N E R A R Y Day 1 Sunday :Arrive Jorhat & board MV Mahabaahu Day 2 Monday :MV Mahabaahu Day 3 Tuesday :MV Mahabaahu Day 4 Wednesday :MV Mahabaahu Day 5 Thursday :MV Mahabaahu Day 6 Friday :MV Mahabaahu Day 7 Saturday :MV Mahabaahu Day 8 Sunday :Deboard at Guwahati & flight to Kolkata Route Map Day 1: Sunday: Arrive Jorhat & board MV Mahabaahu (M.V. Mahabaahu sets sail at 1400 hours) Arrive in Jorhat where the representatives of MV Mahabaahu receive you and thereafter drive away to Neamati Ghat to board MV Mahabaahu. You are welcomed and ushered in to our cabins and soon after we enjoy lunch on board. Use the afternoon to settle in and this evening we indulge in a short local sail to enjoy the hues of the sun as it dips into the horizon. Raise a toast to the River Brahmaputra and enjoy this sundowner and look out for the Gangetic Dolphins that hunt in the vicinity of Neamati Ghat. Gather for a safety briefing and a presentation on the ship’s facilities as we sip on Assamese tea. Join us for a talk on the Shivasaagar, the Home-hosted lunch at a tea estate and Majuli, as an orientation before your visit these places. This evening gather in the lounge for drinks and move on for a sit-down Chef’s Welcome Dinner in the Ship’s Restaurant ‘Mungri Mungram’. You are briefed on the program for the following day once again.
    [Show full text]
  • Threads and Festivals of Assam and Nagaland ERI SILK and NAGA WEAVERS - HORNBILL FESTIVAL - RHINO SAFARI - MAGICAL MAJULI ISLAND
    A JOURNEY WITH CHRISTINA SUMNER OAM Threads and Festivals of Assam and Nagaland ERI SILK AND NAGA WEAVERS - HORNBILL FESTIVAL - RHINO SAFARI - MAGICAL MAJULI ISLAND 25 NOVEMBERFORWARDTRAVEL.COM.AU - 10 DECEMBER 2020 16 DAYS FROM $13,492 pp 1 WED 25 NOV KOLKATA Arrive in Kolkata, where you will be met by Revel in the natural beauty and tribal The Travel Grail representative, welcomed and transferred to our hotel. cultures of India’s remote far east THU 26 NOV GUWAHATI B,L,D We are transferred to the domestic airport for our morning flight to Guwahati. Assam, in the far northeast of India, is one of the subcontinent’s best kept secrets. This lush, hilly state, which lies to the south of Bhutan, is a magical landscape of wildlife sanctuaries, national parks, rivers and tea plantations. Assam produces 20 percent of the world’s beloved tea. With an ethnic and cultural background noticeably different from the rest of India, and a civilization dating back some 5000 years, Assam is an enchanting destination. On arrival in Guwahati, we meet our local guide and are transferred to our hotel, where we check in and have lunch. Our SAT 28 NOV GUWAHATI B,L,D handloom weaving heritage. Her business introduction to Assam starts with a visit Guwahati is Assam’s largest city and an model seeks to build tribal and non-tribal to the Assam State Museum (or Srimanta important port and dates back to at least weavers’ capacity to generate a livelihood Sankaradeva Kalakshetra), where we begin the 4th century. The great slow-moving by improving their skills, adopting modified to learn about this little known region.
    [Show full text]