You did not have to cook to eat comfortably. If that food is Assamese, and you are in Hyderabad, it hits differently. This happened to me when a common friend – a distant cousin – shared a social media page with the message: “It will remind you of the house.”
Kitchen in Akhol, Assamese means a cloud kitchen that went out of Kokipat by alpabhi Kashyap, sent from Delhi to Hyderabad in 2019. She runs a cloud kitchen with her grandmother-cook, Zanti Rajbongshi. Its limitedly thoughtful menu provides more than Alu Pitika (mashed potatoes) and pork – defying the Internet stereotype which Assam alone runs on those two materials.
A distant plate of Assamese food by aakhol_hyderabad | Photo Credit: Special Arrangement
The idea for Aakhol was born on many shared food, as Alpiqi and Zanti re -made the tastes of the house, whatever material they could find locally. Due to his community’s response, he launched Akhol in April. For the preparation of infection for the operation of a large kitchen from home-kissing, Zeanti trained back to Assam at Alpabhi’s family resort.
Now to distribute perfectly through operating and online platforms, Akhol offers the seasonal menu when the material can be sour from Assam – Fidelhead Fern, Mannia (Savatath Coriander), OU Tenga (Elephant Apple), and Kosu Thur (Kosu Thur (Kolokosia stalk). Their regular plate includes a sweet, a lentil, a fritter, veg and non-veg curry-which often features a Dang body (yardlong beans) and potatoes. Having a family in Assam helps him in sourcing. The material is brought when anyone goes to meet him.
Alpabh with Jinti | Photo Credit: Special Arrangement
After studying and staying in Delhi after his college life, Alabhi realized that there is a shortage of a place in Hyderabad that serves Assamese cuisine.
Standout recipes include Bora Tenga (dal dumplings in sour gravy), Assamese-style fish and pork curry, and cooked chicken in regional styles. I was specially taken with bamboo shooting by fish curry – more Naga than Assamia, but still a welcome taste from north -east. Along with the fried lentil pakoras, their tomato fish curry and its vegetarian counterparts were also excellent. Other highlights were fry and khar of banana flowers.
Food is specificly domestic: no dodge of oil, no more spicy gravy. Instead, there is a soft heat from green chili or black pepper, and the clarity of the taste coming from restraint. Even the famous black sesame chicken – a tad went on the day I tried it – yet captured the essence of the dish, and Alpabhi warmly welcomed the reaction.
Black Rice Kheer | Photo Credit: Special Arrangement
Akhol’s menu is available on Aakhol_hyderabad, and Pork lovers will be happy to know this in the menu.
The food for two is for a set plate (800 (non-vegetarian); pre-booking required a day earlier.
