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
Street food of Chennai or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including kuzhi paniyaram, paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, gunta ponganalu. Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with an aloo curry or aloo bhaji, as in Puri bhaji. It is also served with vegetable korma, chana masala and with gravies like paneer