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
Aloo Chaat (film) all head to a food-stall near their house to have their regular snack: aloo chaat. The film received mixed reviews from critics. Writing for Bollywood Hungama, reviewer Taran Adarsh called the film "Below Average" stating ""Aloo Chaat" suffers due to one major reason: It just doesn’t hold your attention. The screenplay [Divya Nidhi Sharma] relies on the same old tricks and the same old situations that we’ve watched over and over again. You do smile at times not because the scenes are funny, but because the dialogues are witty". He gave the film 1.5 stars out of 5. Elvis D'Silva