Assamese language in East Goalpariya and Kamrupi, otherwise used extensively further east. The change of to and then to ; all these have been attributed to Tibeto-Burman influence by Dr. Chatterjee. Assamese, Odia and Bengali, in contrast to other Indo-Aryan languages, use the velar nasal (the English "ng" in "sing") extensively. In many languages, while the velar nasal is commonly restricted to preceding velar sounds, in Assamese it can occur intervocalically. This is another feature it shares with other languages of Northeast India, though in Assamese the velar nasal never occurs word-initially. Eastern Indic languages like Assamese, Bengali, Sylheti, and Odia do
Assamese cuisine "madhuhulong", "bhedai lota", "manimuni", "masundari" etc. An Assamese meal is incomplete without green chilis, many varieties of which are available in the region. Assam is famous for the bhut jolokia or "ghost pepper" which was recognized as the hottest chili in the world. "Panch-furan (mixture of 5 spices)" is used for adding flavour to Dal. Although modern cuisine of Assam has been influenced by east and north Indian cuisine, Assam is still rich in traditional dishes. The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water