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 tender leaves of night-flowering jasmine, etc. Some other preparations in Assamese cuisine include "Kahudi", "Panitenga", "Khorikatdiya", "Tenga sorsoriya", "Posola", etc. Liquor is an integral part of linguistically and culturally diverse communities in Assamaese society. Rice is a primary ingredient for the many rice beers ("lao-pani - লাওপানী") and liquors made in Assam by different ethnic communities: "zou" (Bodo), "aapong" (Mishing),"mod(মদ) " (Sonowal Kacharis), "xaj - সাজ্" (Ahom, Tiwa), "hor" (Karbi), "photika - ফটিকা" (Kachari), etc. "Jolpan" (snacks) in Assamese is what is breakfast although it is not always served as breakfast in Assamese cuisine. They are eaten as light meals