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 so common in Indian cooking, is absent in the cuisine of Assam.) The preferred oil for cooking is the pungent mustard oil. A traditional meal in Assam begins with a "khar", a class of dishes named after the main ingredient, and ends with a "tenga", a sour dish. The food is usually served in bell metal utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils its good for health and boost up immunity. "Tamul" (betel nut, generally raw) and "paan" generally concludes the meal. Though still obscure, this