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 Bengali cuisine, and tends to use high amounts of chilli, and is one of the spiciest cuisines in India and the World. "Shondesh" and "Rasgulla" are popular sweet dishes made of sweetened, finely ground fresh cheese. The "Jaggery Rasgullas" are even more famous. The rasgulla originated in Bengal. and later became popular in erstwhile Odisha. The government of west Bengal has recently acquired the GI status of rasgulla after citing proof in court. The cuisine is also found in the state of Tripura and the Barak Valley of Assam. The interaction of various Indian diaspora communities with the native cultures