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 tender leaves of night-flowering jasmine, etc. Some other preparations in Assamese cuisine include "Kahudi", "Panitenga", "Khorikatdiya", "Tenga sorsoriya", "Posola", etc. Liquor is an integral part of linguistically and culturally diverse communities in Assamaese society. Rice is a primary ingredient for the many rice beers ("lao-pani - লাওপানী") and liquors made in Assam by different ethnic communities: "zou" (Bodo), "aapong" (Mishing),"mod(মদ) " (Sonowal Kacharis), "xaj - সাজ্" (Ahom, Tiwa), "hor" (Karbi), "photika - ফটিকা" (Kachari), etc. "Jolpan" (snacks) in Assamese is what is breakfast although it is not always served as breakfast in Assamese cuisine. They are eaten as light meals