Which foods and flavors are distinctive in Assamese cuisine?

Assamese cuisine is primarily centered on rice, a wide array of vegetables and fruits, and fish.1

The flavor profile of the region is defined by two distinctive categories of dishes:

• Khar: These are bitter, astringent dishes typically served at the beginning of a meal. They often derive their unique flavor from a soda-like substance produced from the ashes of the banana plant.1
• Tenga: These are sour dishes traditionally served at the end of a meal. A well-known example is masor tenga, a stew featuring fried fish simmered with fenugreek seeds, vegetables, and lemon or lime juice.1

Additionally, various types of pithas (rice cakes) are a staple of the culinary tradition, particularly during the Bihu festivals.1