She was hungry. Hungry to out the rich yet simple ethnic Assamese Cuisine to the world. She loves Assamese food with its variations. She not only loves and enjoys cooking but also loves to experiment. Her kitchen is her workshop. There she experiments many concoctions. A passionate social activist that she is, she travelled to different pockets of the North Eastern states. In the process she got the opportunity to experience different dishes and pick up the fine nuances of these lesser known places. Her knowledge of Assamese cuisine stems from her profound understanding of Assamese culture and tradition. She has brilliantly incorporated age old indigenous recipes to modern contemporary ones without losing the essence of traditional Assamese cuisine . Her cook book published in 2008 by Rupa and Co is the first Assamese comprehensive cookbook. She has 12 cookbooks to her credit. Her series of 6 books Aita, Ma Aru Mur Akholor Pora (From Grandmother, Mother and My kitchen) has become very popular amidst all generations. Three more of her books are with publishers. Her cook books are informative. Her website was the winner of “eNortheast award summit” in the year 2014 in culture and heritage category. The site was also one of the finalists of North East Social Impact Award in the year 2015. She is invited to seminars and workshops where she immensely enjoys sharing Assamese cuisine with its culture and heritage . Her sincere and dedicated work has been widely appreciated and loved. She was given “Rondhonshree” title by eminent scholar Dr Birendranath Dutta, renowned researcher of folklore and culture at Press Club Guwahati on 7th January 2015.
The extraordinary life and experiences of Rita is reflected in all her work. In fact her birth to the Saikia's family and her father's love of Assamese food was instrumental in developing her penchant for Assamese cuisine. Every meal in the Saikia household is a culinary delight, cooked meticulously in ethnic Assamese tradition, but exquisite to the rest of the world. Her subsequent marriage to Ashok Das, descendent of one of the early settlers of Guwahati only added to her experience in cooking. At his ancestral home in Jorpukhri-par, she came across different preparations unique in lower Assam.
An avid social activist that she is, she travelled to different pockets of Assam; sometimes even to places less treaded. In the process she got the opportunity to experience different dishes and pick up the fine nuances of these lesser known places. Her knowledge of Assamese cuisine stems from her profound understanding of Assamese culture and tradition. Her other works on Assamese culinary is comprised of Aponar Akholot Chinese Byanjon (whose second edition has been released successfully) and Manxhar Vividh Byanjon. So far all her work has been widely appreciated and loved. She also regularly writes food-columns, short stories and articles for various magazines like Xadin, Prantik, Nandini etc. Her close friends and family members are privy to the fact that she makes excuisite wine from home grown fruits, vegetables and flowers. it is one of her favourite hobby and pass time. Only if you happen to be in her good-books, you may have the privilege of tasting her wine!