Assam’s culinary heritage has been passed down through generations, with recipes shaped by its rivers, fertile landscapes and local produce rather than heavy spices. Built on fresh ingredients such as bamboo shoots and kaji nemu, along with balanced flavours and traditional cooking methods, the cuisine reflects the region’s culture and way of life. While many young diners in the South grow up with bold and spicy flavours, exploring Northeastern cuisine offers a different perspective on India’s diverse food traditions, where subtle flavours and seasonal ingredients define every meal.
Bringing those balanced flavours to the city of biryani, Aakhol – An Assamese Restaurant has opened in Kokapet, introducing Hyderabad to an authentic home-style dining experience rooted in Assam’s culinary traditions. Founded by Dr. Alpaxee Kashyap and her husband Akhil, the restaurant offers recipes prepared with traditional techniques and ingredients sourced from Assam, giving diners an opportunity to experience a cuisine that remains largely unfamiliar in the city.
The restaurant also carries forward a family legacy rooted in food and hospitality. Dr. Alpaxee’s maternal grandfather founded Laxmi Cabin in Guwahati’s Fancy Bazar in 1942, one of the city’s oldest sweet shops, while her parents later established Aarian Woods, a boutique resort in Guwahati. After moving to Hyderabad and missing the flavours of home, she started Aakhol as a home kitchen in 2025 before expanding it into a full-fledged restaurant following a strong response from both the Assamese community and local diners.
Staying true to Assamese traditions, Aakhol does not alter its recipes to suit local tastes. Instead, the menu remains faithful to traditional Assamese cooking, where mustard oil, green chillies and seasonal ingredients bring out the natural flavour of every dish.
On the Menu: A Taste of Assam’s Culinary Classics
- Bamboo Shoot Fish, a signature Assamese favourite.
- Traditional pork and chicken dishes prepared using authentic recipes.
- Vegetarian and non-vegetarian Assamese thalis for a complete regional dining experience.
- Local favourites including dali bota, fish chutney and sesame chutney.
- Fresh ingredients sourced from Assam, such as bamboo shoots, xoru aloo and kaji nemu.
- Classic Assamese desserts including White Payokh, Black Payokh and Pati-Sapta Pitha.
- Bhoot Jolokia achaar, available on request for those ready to take on Assam’s iconic ghost chilli.
Beyond the food, Aakhol recreates the warmth of a traditional Assamese home through handcrafted décor, a family legacy wall and a curated library on Assam’s literature, food and culture. “When I moved to Hyderabad, I realised I missed more than just the food. I missed the feeling of home. Aakhol is our way of sharing that feeling with the city while giving fellow Assamese a place they can call their own,” said Dr. Alpaxee Kashyap, Founder, Aakhol.
Visited, Tasted & Reviewed
Travelling all the way from the middle of Hyderabad to the far end of Kokapet, crossing the ORR and the city’s towering residential skyscrapers, I finally arrived at Aakhol. The moment I walked in, the restaurant gave me a warm glimpse of Assam. From the handcrafted décor and traditional Assamese cutlery to the wooden interiors, it instantly felt like stepping into an Assamese home rather than a restaurant.
I started my lunch with the Thekera Pani, a cooling drink made from the wild thekera fruit. It had a mildly sweet and tangy flavour that reminded me of wild honey, making it a refreshing way to begin the meal. As someone trying Assamese cuisine for the first time, it gave me a sense of how different the flavours were from the mojitos and fruit-based mocktails we usually see around the city.
Next came the Chicken Momos, steamed to perfection with a juicy minced chicken filling. Soft, light and comforting, they had such a unique taste that I didn’t even feel the need to reach for the sauce. I genuinely enjoyed them before moving on to the mains.
The Til Chicken was easily the standout of my meal. Coated with roasted sesame, it had a rich, nutty flavour while the chicken stayed tender and juicy. I enjoyed it so much that I packed the rest for dinner instead of leaving it behind.
The Bamboo Shoot Fish was unlike any fish dish I had tried before. Slow-cooked with bamboo shoots, the fish absorbed their earthy flavour, giving it a distinctly traditional taste. It may not be an instant favourite for every youngster, but it stays true to its roots.
Another dish I really enjoyed was the Xoru Aloo. These pan-fried baby potatoes were simple, yet packed with flavour. Crispy on the outside and soft inside, they were one of those dishes I kept reaching for throughout the meal.
Later came the Non-Veg Assamese Thali, a complete meal served on one plate. It featured Maasor Mur Dia Khar, a traditional fish head curry with raw papaya, Xaak Bhaji, lightly sautéed seasonal greens, Mati Mahor Dali, a comforting black urad dal, Alu Pitika, mashed potatoes with mustard oil and green chillies, and Koldil Bhaja, stir-fried banana flower. The home-style Chicken Curry tasted even better with a squeeze of fragrant kaji nemu. The Fish Tenga, a light, tangy curry served with tender fish and potatoes, was equally comforting.
I wrapped up the meal with Payokh, Assam’s traditional rice pudding, which was so satisfying that I didn’t feel like ordering the main desserts from the menu afterwards.
It was easily the best way to experience Assamese home-style cooking, with every bowl offering a different flavour and a glimpse into the region’s culinary traditions.
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