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
Gujarati cuisine to most of the Gujarati foods like vegetable and dal which gives it the sweet taste. Also the making style of Gujarati food is very unique. Some are stir-fried while some are steam cooked with vegetables and spices or dal being boiled and later vaghar (chaunk) being added to it to enhance it flavour. In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Farsan are side dishes in Gujarati cuisine. Most "nasta" (singular "nasto") are deep fried and made with Gram Flour. Niraj kadekar Gujarati cuisine Gujarati cuisine is that of the state of Gujarat,