Assam’s staple food ingredient is rice. Apart from this, fish and meat are largely eaten along with lot of vegetables and fruits. The dishes here use a mixture of techniques and ingredients from different regions in the state as well as some external influences. The ways of cooking these dishes have similarities to other neighbouring countries like Thailand, Myanmar, Malaysia and so on.
Some of the dishes of Assamese cuisine include: Khar (a dish that uses raw papaya, mustard leaves pulses and some vegetable or fish), Masor Tonga (a sour fish curry), Komolar Kheer (Orange kheer/orange-milk pudding) and different kinds of Pithas (deep fried sweet balls of flour and other ingredients).