The Tai-Ahoms ruled for six centuries in Assam. They have left a rich heritage and have majorly influenced the socio-cultural concepts of the people of Assam. 

The Tai-Ahoms are responsible for bringing their own language and script back then when they came to Assam, which was very different from the people who had been living in the Brahmaputra Valley for ages. They even followed a particular system of political, social, economic, and religious beliefs and customs. To know more about their food, culture, and tradition keep reading this article. 

The Ahoms celebrated all three Bihus including Bohag Bihu, Magh Bihu, and Kati Bihu. However, ancestor (Dam) worshipping is one of the main festivals of the Ahoms. On this occasion, several offerings are presented and the priestly powers of the Ahom community chant hymns. 

Another notable Tai Ahom festival is Mae Dam Mae Phi. This festival is celebrated on 31 January every year in memory of the departed souls. People bestow honour to the ancestors who left this world and cherish their contribution to society. 

The famous Na-Khuwa is celebrated in the month of Aghun (according to the Assamese calendar). It is at this festival that the first seasonal vegetables, fruits, and other crops produced by the people are cooked and eaten. They first pray to the deceased ancestors and then offer them food. 

The old Ahom marriage system is known as soklong. Watching a soklong wedding is simply a treat to the eyes. The whole area is beautifully decorated with banana trees and marala - a big and beautiful rangoli decorated with 101 earthen lamps. This marriage tradition is followed by the Ahoms even today. On this day, the bridegroom makes promises to the bride in front of the marala, the mo-lung, his companions, and seniors observing the ceremony. The tradition of marriage is unique and one-of-its-kind. 

The Ahom kings were always fond of eating. Even today, people love to eat authentic food with a modern twist. Here are some of the common foods of the Ahoms.

• Gahori Mankho: Pork meat 

• Amloi Tu: Red ant eggs are stir-fried and served as a delicious item 

• Muga Leta: Silkworms are cooked with onions and other ingredients

• Luk: Rice beer, made of fermented rice

• Khar: Khar is made by distilling water into the ashes of pseudostem, corn, and banana skins 

• Ou Tenga: Ou Tenga is known as Elephant Apple in the English language. It’s sour in taste.

• Chunga chawal: Rice cooked inside bamboo tubes. It is just one of the many ways of making rice

• Tupula Bhat: This is nothing but steamed rice that is covered in leaves 

• Hukoti Maas: Hukoti is an authentic fish dish made from dried small fish

• Kekura: Crab

• Kusia: Eel fish is cooked into a delicious fish curry 

• Akhoi: A snack made out of rice

• Handoh: Roasted rice powder 

• Chira and Mohor Doi: A great combination food of yoghurt made from buffalo milk and flattened rice

• Dohi Kosu: Taro stems or Dohi Kosu is an authentic Assamese dish

• Pani Teng: A tangy mustard chutney

• Jati Lao: Bottle gourd

• Ronga Lao: Pumpkin