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
South Indian cuisine cuisine using khyma rice instead of basmati rice. This biriyani is known as Thalassery biriyani and is the only variety of biriyani in Kerala. Snacks: upperi, payasam, banana fry (ethaykkappam or pazham pori), ullivada, kozhukkatta, avalosunda, unniyappam, neeyyappam, unnaykka, thira, churuttu, boli, modhakam, paal vazhaykka, cutlets, halwas, cakes, vattayappam, kinnathappam, and irattymadhuram Breakfast: puttu (with banana or kadala curry, egg curry, or beef fry), Appam (velayappam, palappam) with curry, vegetable stew, fish molee, chicken or mutton stew, beef curry, duck roast, pork masala, and idiyappam, pidi with mutton curry or chicken curry, porotta with chicken curry or mutton curry, idli,