At the President of India’s Republic Day high tea at Rashtrapati Bhavan, Assam’s traditional cuisine played a major role in the Northeast culinary exhibit. The official menu featured dishes from Assam, Tripura, Nagaland, Manipur, and Arunachal Pradesh. Assamese specialties including Til Pitha, Til Laru, and Narikol Laru—all strongly connected to Magh Bihu and the state’s harvest customs—were prominently displayed in the well planned spread. The cultural and nutritional value of black rice kheer, which is cooked from native black rice and is popular in Assam, Nagaland, and Manipur, was emphasized.
In keeping with the shared culinary traditions of the two neighboring states, Pati Sapta Pitha, a winter specialty shared by Assam and Tripura, was also served. The GI-tagged Matabari Peda from Tripura was given a special spot on the menu. The delicacy, which comes from the famed Matabari region and is strongly associated with local customs and community-based manufacturing, is well-known for its unique cardamom-infused caramelized flavor and soft texture. Dessert options were matched by locally sourced fresh-cut fruits.
Khapse, a traditional savory food from Arunachal Pradesh that is particularly well-liked during Losar or the Tibetan New Year, was also on the menu, highlighting the cultural diversity of the eastern Himalayan region. The entire assortment was created to showcase regional ingredients, holiday fare, and traditional recipes from all around the Northeast. These meals were seen as a major acknowledgement of Assamese cuisine culture and the broader North-Eastern identity during a national celebration when they were served at Rashtrapati Bhavan. Assam’s traditional flavors dominated the regional narrative during the Republic Day high tea, which was attended by officials and invited guests and used food as a means to illustrate India’s cultural variety.
