Assam pronunciation in (Assamese: Axom) is a northeastern state of India. The capital of Assam - Dispur is located in the Guwahati city, popularly known as the Gateway of Northeast India. Located south of the eastern Himalayas,Assam is a land of composite culture and reflects a series of festivals of different tribes throughout the year. The perfect fusion and heritage of tribes and subtribes has made Assam the home of the most colorful festivals. The main festival of Assam is Bihu. Bihu are of three kinds -, viz.Bohag Bihu or Rongali Bihu in April,Magh Bihu or Bhogali Bihu in January and Kati Bihu or Kongali Bihu in October/ November.

The simplicity of Assamese people is reflected in their celebration. Festivals take place in a communal way, usually in a Namghar or in open space. Bamboo sticks and banana leaves are profusely used and rather than offering cooked food, nutritious food such as sprouted grams and fruits are offered during worship.

The Magh Bihu festival of Assam is celebrated with great enthusiasm by its entire populace. Characterized by merry making, feasting and 'meji' (the burning of temporarily made thatched huts), this festival marks the end of the harvesting season when there is abundance of everything. This is the time when the industrious agricultural folk of the State sit together to reap the benefits of their labor. However, it must be pointed out that the Magh Bihu festival is not limited to the agricultural folks of the state. This festival is celebrated with great fervour and excitement by the smallest of villages to the big towns and cities of Assam, though it the mode of celebration differs from the villages to the cities.

The Magh Bihu is also referred to as Bhogali Bihu or the festival of food and is celebrated in the month of January. It is the time when winter sets out on its last course, making way for spring. The night before Magh Bihu Festival is called Uruka and is characterized by loads of merry making and community feasts. However, many of the religious minded folks of Assam choose to fast and pray on this night.

On Magh Bihu, people rise early in the morning and set fire to "mejis" that are temporary pavilions made of wood, bamboo and hay. After the burning of mejis, people sit down to enjoy their fill of traditional Assamese fare. In the villages, people can also witness some interesting bullfights and bird fights. Dance and music also become the order of the day as the day wears on. People also visit the homes of their friends and relatives to exchange pleasantries on the occasion of Bihu.

The Magh Bihu Festival of Assam is an occasion when all differences are forgotten and people unite to celebrate in a pompous manner. If you travel to Assam during this time, make sure that you are a part of the celebrations.

Fish Fry and fish curry are very much enjoyed by the Assamese folks and in this bihu, every household will arrange for a feast. Main dishes will include Fish Fry, Fish Curry, Goat Curry, Chicken Curry, Dal and Rice. In Guwahati, people wake up at 3 AM and go to the fish markets to get the best of the lot. The conglomeration of fish buyers in their festive mood is worth seeing...The most popular fishes during this time are - Cheetol and Elish.

 Here is a recipe that is a delicacy during this festival and is cooked with minimum spices.

Cheetol Jika (Bottle Gourd) Masor Jool (Cheetol - Bottle Gourd Curry)

Cheetol fish (cut into long pieces) - 2 pounds
Mustard Oil - 4 tablespoons
Turmeric - 4 tea spoons
Salt - to taste
Cumin seeds - 1 tea spoon
Cumin powder - 1/2 tea spoon
Bottle Gourd - 2 long
Potatoes - 2 small
Tomatoes- 2 meduim (diced into small pieces)
Garlic - 4 cloves
Onion- 1 medium
Ginger - 1 inch
Green Chillies -3
Lime Juice - 1 tablespoon
Water - 11/2cups


First mix the fish pieces properly in turmeric and salt. Pour mustard oil in a large wok and fry the fishes till they turn golden. After the fish pieces are cooked, take them out of the wok and place it on a plate. Next,when the oil is heat enough put garlic cloves, cumin seeds, spiltted green chilles and fry for sometime. When the garlic cloves turn light brown, put the tomato pieces in the oil and fry on medium heat. When the tomatoes leave the juices out, keep stirring and put the onion and ginger paste. Fry all of them together for 7 mins on medium heat and add the bottle gourd and potatoes (Peel the bottle gourd and potatoes and cut finely, so that it gets cooked easily). Fry all of them together for 10 mins and add water. When the vegetables are cooked properly add the fish pieces and cook for another 7 mins. You can add the lime juice when the curry is boiling. Now garnish the curry with corriander leaves or diced ginger...and serve the yummy Cheedol fish curry.