Assamese cuisine The 'poitabhat' preparation is sometimes made alcoholic according to preference. Side dishes called "pitika - পিটিকা" (mashes) is a signature characteristic of this cuisine. The most popular is "aloo pitika - আলু পিটিকা" (mashed potatoes) garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. "Khorisa tenga" is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. "Kharoli" is fermented mashed mustard ("Brassica campestris" var. toria) seed to which a "khar" has been added, and "kahudi" to which an acidic agent (lemon juice, dried mangosteen) has been added. "Pitika"s are also made from roasted or steamed
Indian cuisine the other worldwide famous sweet, "khaja", also very popular, is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silav near Nalanda is famous for its production. During the festival of Chhath, "thekua", a sweet dish made of "ghee", jaggery, and whole-meal flour, flavoured with aniseed, is made. Chandigarh, the capital of Punjab and Haryana is a city of 20th century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as "parantha", especially at breakfast, and other Punjabi foods like "roti" which is made from wheat,