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
Malaysian Indian cuisine fold towards you if you’re satisfied and fold away if you’re not. Chettinad cuisine, the cuisine of the Chettinad region in Tamil Nadu, is very popular and available at specialist restaurants. The traditional cookery of the Chettiar community is distinct from the predominantly vegetarian fare of Tamil cuisine as it is heavily based on robustly spiced meat preparations. Coconut milk is sparingly used in favour of liberal quantities of onions and tomatoes to flavour and thicken curries. Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. Available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular