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The thali arrives in Delhi

You cannot call it oriental although it has its influences. Neither can you call it Thai just because it tastes like it. Raisa Daimary explores the magic of Asamese culinary in Jakoi.
Hindustan Times | By Raisa Daimary, New Delhi
UPDATED ON JUL 05, 2010 07:35 PM IST
Jakoi, a fishing device widely used in Assam, is probably the perfect name for an Assamese restaurant that serves fish. The entry of the place is prettily done up with Bamboo, from the porch, its furniture to the door handles that successfully creates a little bit of an Assam right here in Delhi.

The first step inside transports you to a different world as the air is filled with the sound of melodies of Bhupen Hazarika and folk music. The interiors are decorated with traditional woven Muga silk from Assam, there are walls of fame of people from Assam and also a wall decorated with traditional instruments. There is even a little library.

Mr. S. K. Bezbaruah, the MD of Paradise group of hotels and restaurants, who has been flying food out of Assam as he runs an in flight catering service and has catered for people like the Prime Minister of India, has finally got the food to land in Delhi. Jakoi is a boon for the Assam people in Delhi who wish for a taste of some home cooking.

Those looking to experiment and fish lovers will also like what the menu lists. The highlight of the main course is the Parampa Thali which offers Duck or pigeon curry, steamed fish, maasor tenga - a sour fish curry, khar - a vegetable preparation in soda bicarbonate, pitika - mashed potatoes seasoned with mustard oil, dry Assamese style vegetables, grated bamboo shoot, powdered gram lentils among other regular dishes, which is served in traditional bell metal. For desert other than rice kheer you can opt for puffed rice which is served with thick cream and date palm syrup.

Jakoi is a perfect opportunity for a foodie to try something exotic yet Indian.

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