Local festivals and food fairs could provide a platform for traditional cooks to showcase the authentic process of making Sunga Pitha and educate people about its cultural importance
Traditional Assamese cuisine has always been known for its rich flavors and deep connection with the region’s culture and heritage. Among its most unique offerings is the Sunga Pitha—a type of sticky rice cake cooked inside a bamboo tube. However, over time, this traditional delicacy has started to lose its presence, especially in urban areas like Guwahati.
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Talking to GPlus, an official from the Horticulture Department in Assam said, “The traditional Sunga Pitha or Sunga rice are gone because the younger generation is not aware of them anymore,” he said, adding that many Assamese families have moved away from making these pithas, resulting in the loss of a vital cultural practice.
Traditionally, Sunga Pitha was made by stuffing soaked sticky rice inside hollow bamboo tubes and cooking it over a slow fire. The process required patience, skill, and a good understanding of how to balance the fire to ensure the rice was perfectly cooked. “In Upper Assam, the Sunga Pitha is less sticky, while in Lower Assam, it tends to be stickier but has a distinct aroma from the bamboo,” the official explained.
Today, this intricate method of preparation is hardly seen in cities. Instead, modified versions of Sunga Pitha have made their way into the market, often with added ingredients like jaggery, coconut, and nuts to cater to modern tastes. While these new variations have helped in keeping the dish alive in some form, they have also driven up costs. “In Guwahati, the price is higher because vendors add expensive ingredients like jaggery and other items, which were never a part of the traditional recipe,” the official said.
What was once a communal practice has now turned into a commercial activity. In earlier times, families made Sunga Pitha at home, often as part of festivities or during special occasions. It was then shared among neighbours and friends, strengthening community bonds. “There was no concept of selling or making a business out of it,” said the official. “Now it has become a market-driven product, which has degraded its essence.”
This shift from a communal tradition to a commercial enterprise has raised concerns about the authenticity and quality of the product being sold in the market. Moreover, the lack of proper promotion and presentation of Sunga Pitha has contributed to its decline. “Some of our people do not even bother to showcase this unique aspect of our culture, which is why we lag behind,” he added.
Interestingly, the official pointed out that a major number of those now involved in the preparation and sale of Sunga Pitha in Guwahati are non-Assamese. While this may have helped in keeping the dish available to some extent, it has also led to a disconnect from its traditional roots. “Now only non-Assamese people are engaged in such concepts,” he said. This highlights a broader issue—while the dish remains in circulation, it is no longer tied to its original cultural context.
Another factor contributing to the decline of traditional Sunga Pitha is its high cost. The intricate process of preparing it, coupled with the use of bamboo and quality rice, makes it more expensive than other types of pithas.
The Horticulture Department official said, “The cost is more in Guwahati because people have started adding a lot of things that weren’t part of the traditional recipe."
In contrast, in rural areas of Assam, Sunga Pitha continues to be made in its original form, albeit on a much smaller scale. There, it is prepared using locally available bamboo and rice, and it retains its distinctive texture and flavor. However, even in these areas, the tradition is slowly fading due to the younger generation’s lack of interest in learning the process.
The official also added, “If people can be taught about the cultural significance of Sunga Pitha and shown how to make it in the traditional way, we might be able to bring it back,” he said. He also emphasised the need for better presentation and marketing of the product, which could help it gain a foothold in the urban market.
One potential solution is to involve local communities in organised events and workshops where they can demonstrate the traditional method of making Sunga Pitha. Such initiatives could help rekindle interest in the dish and provide a platform for those who still practise the art to showcase their skills. Additionally, promoting Sunga Pitha as a unique Assamese delicacy through fairs and tourism-related events could also help in its revival.
In Guwahati, a city where fast-paced urban life has little room for time-consuming traditional cooking methods, Sunga Pitha is now mostly seen during fairs or special events.
The lack of proper promotion and awareness about its cultural significance has further contributed to its decline. “Some people do not even bother to showcase or preserve this unique tradition, which is why we lag behind,” the official remarked, highlighting the need for efforts to revive and promote the dish.
Despite these challenges, there is still hope for Sunga Pitha to make a comeback. Experts believe that if proper initiatives are taken, such as organising workshops to teach the traditional method of preparation or promoting it through tourism, this lost tradition can find a new lease of life. Local festivals and food fairs could also provide a platform for traditional cooks to showcase the authentic process of making Sunga Pitha and educate people about its cultural importance.