Assamese literature its roots in the Eastern dialect. The modern Assamese period began with the publication of the Bible in Assamese prose by the American Baptist missionaries in 1819. The currently prevalent standard Asamiya has its roots in the Sibsagar dialect of Eastern Assam. As mentioned in Bani Kanta Kakati's "Assamese, its Formation and Development" (1941, Published by Sree Khagendra Narayan Dutta Baruah, LBS Publications, G.N. Bordoloi Road, Gauhati-1, Assam, India) – " The Missionaries made Sibsagar in Eastern Assam the centre of their activities and used the dialect of Sibsagar for their literary purposes". The American Baptist Missionaries were the first
Assamese cuisine also known as noro-shingho paat in Assamese. The fish preparations in Assam emphasize on retaining the natural flavors of the fishes and hence few spices are used. Pura refers to various forms of grilled and roasted food. Vegetables, meat and fish are often served in this form. Aalu bengena pura pitika, pura maas pitika (mashed grilled fish), pura mankho etc. are a few of the popular dishes. "Poitabhat" is a favourite dish in Assam during the summer season. Cooked rice is soaked overnight and left to ferment. It is and served with mustard oil, onion, chili, pickles, "pitika" (mashes), etc.