GUWAHATI: Sunga Pitha, a cherished traditional Assamese delight, transcends the realm of culinary experiences, finding a special place in the hearts and palates of locals. This rice cake, crafted in bamboo tubes, encapsulates the essence of Assamese cuisine, reflecting a culinary finesse passed down through generations. The ingenious use of bamboo tubes by indigenous tribes in Assam not only imparts a unique flavour but also aligns with sustainable practices, adding a touch of eco-friendliness to Sunga Pitha.
The process involves employing mulibash, a bamboo variety resistant to burning, ensuring an exquisite fusion of flavours. Sticky rice, artfully rolled with banana leaves, is delicately placed within the bamboo tube. As the bamboo undergoes controlled burning with straw, the inner part is boiled, resulting in various rice cakes. Traditionally, these cakes boast ingredients like sticky rice, milk, sugar, coconut, and rice powder.
Despite the cultural significance and culinary artistry embedded in the creation of Sunga Pitha, its presence in Bhogali Bihu festivities seems to be diminishing.
The question arises: Why is Sunga Pitha no longer a staple in the Bhogali Bihu platter?
In pursuit of an answer, GPlus conducted a survey across various markets in Guwahati, revealing a decline in Sunga Pitha sales as Bhogali Bihu approaches. This shift reflects the evolving dynamics of cultural practices, culinary preferences, and the impact of modernization on traditional culinary legacies.
As Sunga Pitha grapples with a fading presence, the forthcoming Bhogali Bihu festivities invite contemplation on preserving Assamese traditions in the face of changing times.
However, as Bhogali Bihu approaches, the preparation of Sunga Pitha appears to be losing its traditional significance.
Talking to GPlus, Pranab Kalita, a vendor in Six Mile highlighted the generational shift, stating, "Sunga Pitha is now only made by our mothers. The new generation is unfamiliar with the traditional process, possibly contributing to its absence from Bhogali Bihu celebrations due to its time-consuming nature."
Another vendor in Ganeshguri Market pointed out, "These pithas are usually sold on Uruka or the day of Bihu to avoid the risk of them getting rotten."
The sunga or bamboo tubes used in making these pithas are sourced from Nalbari, as revealed by a local vendor. Despite the cultural significance, the fading interest in preparing sunga pithas is evident in the wake of commercialization.
Talking to GPlus, Asha Kothari Chaudhuri, Professor, and Director of the Centre for Performing Arts and Culture emphasized that cultural legacies hinge on individual interest.
"There has to be an interest in preparing pithas. Now that the commercial culture has risen, the legacy has been lost. It is a matter of choice," Chaudhuri said.
Chaudhuri's insight delves into the transformative impact of commercialization on traditional practices. As newer generations lean toward convenience, the intricate art of crafting Sunga Pitha may face the risk of becoming a fading tradition.
