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 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