Assamese people Assam" by Europeans till 1821, when the Ahom kingdom became part of the Burmese Empire. After Assam became part of British India, the newly constituted province came to be known by its new anglicised name Assam after its largest constituent, and the name "Assamese / Asamiya" came to be associated with the Assamese language which was erstwhile known as Kamrupi. According to Yasmin Saikia, "the group that now identifies as Tai–Ahom were historically seen as the Assamese people. However, the term ethnic Assamese is now associated by the Indian government at Delhi with the Assamese speaking Indo–Aryan, Tibeto-Burman and Austric
Assamese cuisine "madhuhulong", "bhedai lota", "manimuni", "masundari" etc. An Assamese meal is incomplete without green chilis, many varieties of which are available in the region. Assam is famous for the bhut jolokia or "ghost pepper" which was recognized as the hottest chili in the world. "Panch-furan (mixture of 5 spices)" is used for adding flavour to Dal. Although modern cuisine of Assam has been influenced by east and north Indian cuisine, Assam is still rich in traditional dishes. The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water