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 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