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 radish, tomato, cucumber, beetroot, etc. 'Bora' are fried balls of mashed lentil or gram — it is equivalent to vada in few other Indian languages. It may contain other green leafy vegetable locally called 'xaak' within it, and it is best while served with 'teteli' (tamarind) curry or dip. There is a huge variety of 'bora' preparations in Assamese cuisine. The base ingredients include greens, vegetables, fruits, flowers, skin, and shoots of various plants. 'Bora' can also be prepared from fish eggs etc. Fritter is made of flower and tender leaves of pumpkin, banana, tender leaves of bottle gourd, eggplant,