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 to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet ("bājra"), rice, whole-wheat flour ("aṭṭa"), and a variety of lentils, such as "masoor" (most often red lentils), "tuer" (pigeon peas), "urad" (black gram), and "moong" (mung beans). Lentils may be used whole, dehusked—for example, "dhuli moong" or "dhuli urad"—or split. Split lentils, or "dal", are used extensively. Some pulses, such as "channa" or "cholae" (chickpeas),