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 four major regions of Gujarati cuisine. Many Gujarati dishes are simultaneously sweet, salty (like vegetable Handvo), and spicy. In mango season, "keri no ras" (fresh mango pulp) is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used much less in summer. Few of Gujarati Snacks like Sev Khamani, Khakhra, Dal Vada, Methi na Bhajiya, Khaman, Bhakharwadi etc. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice. Cattle being common in Haryana, dairy products are a common component of its cuisine. Specific dishes include "kadhi", "pakora",