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
Cuisine of Karachi making of their cuisine, having taste vary from mild to spicy and is often associated with aroma. In comparison to other Pakistani dishes, Muhajir cuisine tends to use stronger spices and flavors. Most of a "dastarkhawan" dining table include chapatti, rice, dal, vegetable and meat curry. Special dishes include biryani, Pulao, qorma, Paya, kofta, seekh kabab, Nihari, Haleem, Nargisi Koftay, Kata-Kat, Rogani Naan, Naan, sheer-qurma (sweet), chai (sweet, milky tea), and paan. The food of Urdu speaking Muslims is renowned for its cultural fusion, due to Muhajirs migrating from the different ethnic and regions of the Indian subcontinent. As a