Assamese cuisine is a mixture of different indigenous styles with considerable regional variations and some external influences. One of the main characteristics, and probably unique among all the food variations of Indian food, is the use of considerably less spice in all food preparations. Preparations are rarely elaborate.

Rice is the staple food of Assamese cuisine supplemented by lentils, herbs, vegetables and non-vegetarian items. Fish is particularly favotite among Assamese people and different variations of unique fish preparations are served. Birds like pigeon, duck and chicken are equally popular. Besides, mutton and pork are also prepared as part of a complete Assamese dish. The curry is generally seasoned with onion, ginger, garlic, cardamom, cinnamon, clove, fenugreek seeds, bay leaves and sometimes lemon, partiulary in the preparation of famous sour curries of Assam.

A traditional meal in Assam begins with a khar (alkali), a class of dish named after the main ingredient, and ends with a tenga(sour curry). Traditionally, the food is served in bell metal utensils. Tamul-Pan (betel nut-betel leaf) is offered at the end of the meal which is an honor to the guest as well as a digestive mouth freshener.

Assamese sweet dish is incomplete without pitha. There are diferent variations of pitha made of rice powder. Besies pitha, other sweet items like payas, roskora etc. are also prepared.