Morom

Morom refers to a traditional Assamese dish, often described as a type of savory steamed cake or dumpling. It is typically prepared using rice flour and can be made with a variety of fillings or seasonings. Common ingredients include grated coconut, jaggery, or sometimes savory elements like mustard paste or herbs. The preparation involves steaming the mixture in a mold or wrapped in leaves, such as banana or turmeric leaves, which impart a distinct aroma to the dish.

The texture of morom is usually soft and slightly chewy, a characteristic derived from the steaming process and the use of rice flour. It can be served as a snack, a light meal, or as part of a larger Assamese feast. Variations exist across different regions of Assam, with families often having their own unique recipes passed down through generations. While often associated with sweet preparations, savory moroms also hold a place in Assamese cuisine, showcasing the versatility of this simple yet flavorful dish. It represents a part of the culinary heritage of Assam, utilizing readily available local ingredients and traditional cooking techniques.