Chunga pitha
| Alternative names | Chungapura pitha, Sunga pitha, Sunga saul |
|---|---|
| Type | Desserts |
| Course | Breakfast and light refreshment |
| Place of origin | India, Bangladesh |
| Region or state | Sylheti Region |
| Associated cuisine | Assamese, Bengali, Burmese, Cambodian, Lao, Thai, Vietnamese |
| Main ingredients | Glutinous rice and bamboo |
| Similar dishes | Lemang, Kralan, Khao lam, Daetong-bap, Sticky rice in bamboo |
| This article is part of the series on |
| Indian cuisine |
|---|
Chunga pitha, Sunga pitha, Chungapura pitha or Sunga saul is a traditional rice cake (pitha) originating in the Sylhet region of South Asia. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoked slowly. It is popularly known as a distinct and traditional food in Assamese and Bengali cuisines.
This traditional delicacy is famous in Assam. It is prepared at the time of Magh Bihu or Bhogali Bihu, a harvest festival celebrated in India's northeastern Assam.