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 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,