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 of Black tea, Milk tea, Spiced tea, Green Tea, Lemon tea (adding lemon juice to black tea), etc. Some other snacks include roti, luchi, and ghugni. An Assamese meal is generally concluded with the chewing of "Tamol" (). Pieces of Betel nut ("Areca Catechu") are eaten in eaten in combination with Betel leaf ("Piper betle"), edible limestone and tobacco. It is a routine item after every meal. Assamese cuisine Assamese cuisine () is the cuisine of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms