Food in Bihu


Food and Bihu are almost like both sides of a coin. Here are some of the famous dishes that are made during this festival.

  Coconut laddoo is a delicacy prepared with raw grated coconut and is quite popular during the festive season in India. The soft delectable coconut prepared with dry fruits and nuts impart it a distinct texture and taste, which makes it the perfect choice for a light dessert.



Til Laddoo is mostly associated with Makar Sankranti which is also named as Til Sankranti by many communities, and on that day it is a ritual to have this Laddoo. Seasame ( Black or White ) is mixed with jaggery and made into small rounds. The flavor of jaggery and seasame is blend together to give a mild yet lingering taste.

Til pitha is almost synonymous to Bihu as you cannot think of Bhogali Bihu without loads of til pitha. This traditional dish is not known to many except the Assamese community. This cylindrical shaped dessert is stuffed with til (sesame) and sometimes with coconut too




Narikel ke laddoo is a popular dish made with coconut and ghee during Bihu. This Indian sweet is extremely easy to prepare and very delicious to taste.
Another dish or what can be called a meal that has tradition written all over it is the Jolpan. It is basically a sweetened mixture comprising of ground rice, flattened rice (chira), puffed rice (muri) and cooked glutinous rice mixed together with curd (doi) and sour cream. A generous serving of sugar and a ‘take as much as you like’ quantity of jaggery is added to it making it a healthy and sweet Bihu breakfast.




Patishepta is another member of the Pitha family that looks, feels and tastes like heaven! Traditionally a Bengali sweet, it has quite a fan following in Assam too. This crepe can be best advertised as ‘Juicy inside, juicy outside’. With a soft outer covering made of refined flour and semolina and a filling which ranges from coconuts and jaggery to Kheer , this is truly not a sweet for those who look for sugar free eatables everywhere they go. The Patishepta is often bathed in condensed milk before serving and that makes it simply put, irresistible.

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