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 rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are "Til Pitha", "Ghila Pitha", "Xutuli Pitha", "Sunga Pitha", "Bhapotdiya Pitha", "Lakhimi Pitha", "Tora Pitha", "Tekeli Pitha", "Deksi Pitha", "Muthiya Pitha", "Kholasapori Pitha", etc. It is made in other areas such as West Bengal, Maharashtra, Orissa (Odhisa), Delhi, Punjab, etc. Larus are sweet balls that are associated with traditional Assamese food: "Laskara", narikolor laru, "tilor laru" are often seen in Assamese cuisine. Tea ("Saah" in Assamese) is an indispensable part of Assamese cuisine. It is served in form