What Is Patot Diya Maas In Assam And How Is This Traditional Fish Dish Prepared?
Patot Diya Maas is a traditional Assamese fish preparation in which marinated fish is wrapped in fresh banana leaves and cooked, usually by steaming or roasting. The name literally translates to “fish given in a wrap” — with patot meaning “in leaves” and maas meaning “fish” in Assamese.
This dish is cherished for its aromatic flavors and healthy cooking method. The fish, often fresh river varieties like borali, pabho, or bhetki, is marinated with mustard paste, turmeric, salt, green chilies, and sometimes a dash of mustard oil. It is then wrapped tightly in banana leaves, which lock in moisture and infuse the fish with a distinct earthy aroma.
Patot Diya Maas is a staple at Assamese celebrations, weddings, and Bihu feasts, symbolizing both hospitality and a deep connection to nature. This cooking style requires little to no oil, making it not only flavorful but also nutritious.
In addition to fish, the same banana leaf-wrapping technique is used in Assamese cuisine to prepare vegetables, chicken, and even sweets, but Patot Diya Maas remains one of the most iconic dishes representing Assam’s culinary heritage.
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