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 vegetables (tomatoes and eggplants being very popular). Small fish, asiatic pennywort, "matikaduri", "tengamora" leaves, heartleaf, "dôrôn" ("Leucus longifolia"), etc. are roasted separately wrapped in banana leaves and mashed into 'pitika'. Pickles are made of mango, indian gooseberry, hog plum, Indian olive, Tamarind, star fruit, mangosteen, radish, carrot, elephant apple, Indian jujube, chili, lime, garlic, etc. Panitenga and kharoli are signature Assamese pickles made from ground mustard seeds. Chutney is made of coriander, spinach, tomato, heartleaf, curry leaf, chilli, lentil, chickpea etc. "Xukan masor chutney" (chutney made of dried fish) is popular among the tribal communities. Salad is made of carrot,