Articles in Category: About me

About Ms.Jyoti (Rita) Das

Written by Ms.Jyoti (Rita) Das on Tuesday, 11 March 2014. Posted in About me

ph8She 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!


Ambrosia - Forwarded by Victor Banerjee

Written by Ms.Jyoti (Rita) Das on Tuesday, 18 March 2014. Posted in About me


Assam is my private wonderland, my childhood's Disneyland; with all it's thrills in the jungles, rides on elephants being charged by rhinos, the swoop of hundreds of wild ducks and geese over the Brahmaputra where the majestic Fish Eagle fights with giant mahseer to beach them, and millions of memories that very few children have the privilege to cherish. I had the best of both worlds; a retreating culture of colonialism with its sophisticated hangovers of shikars and gala Christmas parties on one hand and an introduction to the quiet charm of simple people. To add masala and a real zing to it all, were the colourful tribes that surrounded the valley and whose children I went to school with.

Today Assam is still largely unspoiled, topographically speaking. But while I am thrilled to see a mud hut that I can recognize from four decades ago, there is a sad consciousness of how time has been allowed to stand still in the lives of simple folk, who still till the soil and toil in the sun and wade through floods to eke out an ordinary, almost meaningless existence. I begin to notice the barrenness created by felled peepals and banyans: there is a silence now where hill mynas once screeched over the flap of imperial pigeons and no red jungle fowl scurry through the brush and sly leopards no longer growl in the midst of descend at dusk upon a land of dead coyotes poisoned by pesticides. So much has changed in the environment and so little had changed in the lives of the poor.

Oil-rich, tea-rich and bamboo-rich, rural Assam has little to show for its wealth.

But this is meant to be an introduction to a cook book! So let me quit dwelling on the tastelessness of social depravation and tell you to sample the mouth watering opulence that the Assamese lay out on their tables.

Almost every cuisine on the planet is an acquired taste: very few have universal appeal like the Chinese and Indian. The unique aspect of Assamese food is its simplicity and clean tastes. There is a charming rusticity to almost all the recipes. The smells and aromas in the kitchen, when you cook Assamese food, have a primitive charm that is typical and distinctively Assamese.

From the banana to the bamboo, from pigeon to duck, from fascinating flavours produced by ash to desserts smoked in bamboo hollows, the imaginative versatility within the confines and limitations of tribal, rural, agrarian and riverine cultures that peoples the largest valley in the world will astound you.

This book in not one that you will be able to simply pick up and cook from and then expect to enjoy everything you prepare. Wherever you are in the world, I am afraid you will have to first find an Assamese housewife (or man in an apron) whom you will have to befriend, cultivate, flatter and then coax into giving you secrets that each family guards to make almost every single dish in this book special, in an inimitable sort of way. This is the best and the worst thing about most Assamese, in fact almost all the North-Eastern food, even from the hills that surround Assam- they all taste subtly different from home to home, from developed regions in Lower Assam to the forested divisions of Upper Assam, from silted banks of the Brahmaputra to the bamboo forests of Nagaland, Mizoram and Arunachal Pradesh.

I am not going to pick up recipes that are my favorites; on the contrary, I shall dive into so many that I had not been privy to before now and open up new horizons for myself so the land I hold so dearly to my heart becomes, for me, a wonderland renewed.

One final tip before I get down to the finger-licking experiences that await you; don't waste time having French, Australian or Napa Valley wines with your Assamese meal. The Assamese are (by and large) not a pretentious people and their down to earth simplicity is never an affectation. Tried and tested, I can recommend a few Italian Chiantis or a simple buttermilk prepared from home made curd and then end with a shot of Grappa- never Port and cheese: a Cohiba Havana cigar? Sure.

And please, please all you wealthy joggers, treadmill stompers and weight-watchers, don't worry, Assamese food has the least calories and is not fattening.

Happy eating.
Victor Banerjee
Friday, November 03, 2006.

Ambrosia - From The Assamese Kitchen

Written by Ms.Jyoti (Rita) Das on Wednesday, 19 March 2014. Posted in About me

ph118thumbAuthor: Jyoti Das
Publisher: Rupa and Co.
ISBN: 9788129113740
Format: Paperbound
Category: Cookery Number of pages: 240
Book Size: 5.5 x 8.5 sq inches
Book Weight: 350 gm
Published in: 07/01/2008
Retail Price: Rs.295 /- Buy Now!

Ambrosia... From the Assamese Kitchen presents an array of delectable dishes that reflects the variegated hues of the culture of Assam. Like the simple Assamese people, the food of Assam is rather bland and simple, with little or no spice at all; yet it is delicious. Regional aromatic herbs add varied flavours to the cuisine, making it simple, yet savoury and wholesome. This book contains more than a hundred recipes from the land of simple folk and rich cultural legacy, and is a must-have for those ready to try out mouth-watering delicacies which are easy to make, healthy and simply delectable.

Foreword by Victor Banerjee | Ambrosia Exclusive Dishes | Press Releases


Press Releases

Written by Ms.Jyoti (Rita) Das on Wednesday, 19 March 2014. Posted in About me

September 07, 2008. The Sentinel, Guwahati
Foodie's Delight
August 30, 2008. The Senti, Guwahati
BOOK REVIEW - Ambrosia for food lovers
September 05, 2008. The Assam Tribune, Guwahati
Culinary Delights
July 25, 2008. Aajir Batori, Guwahati
Akhomiya Rondhon Pronalir Ingrajee Grantha 'Ambrosia'
June 29, 2008. Dainik Agradoot, Guwahati