Patot Diya Maas
a quintessential Assamese dish that brings out the natural, delicate flavors of the fish. The fish is marinated with turmeric, mustard oil, and spices, then wrapped in a banana leaf and steamed, which helps retain its moisture while infusing the fish with the earthy fragrance of the leaf. The steaming method ensures that the fish is tender and juicy, absorbing the subtle flavors of the spices. This dish is light, healthy, and aromatic, typically served with plain steamed rice.