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 which is prepared by adding a few drops of mustard oil. Assamese people have a peculiar tradition of eating a large variety of bitter dishes, many of which are considered delicacies. Some dishes in this category include, "fresh bamboo shoot", cooked or lightly fried, "cane shoot", Neem leaves fried, "titabhekuri", bitter gourd, "Xukuta", "Titaphool", "Sewali Phool" etc. The "masor tenga" is a light and sour fish dish, another signature class of preparations. There are numerous ways of preparing the sour fish curry among Assamese people. The souring ingredient could be mangosteen, lemon, etc., but the most popular is made with