In older age assamese peoples are known as Khar Khuwa Asomia, Khar means - A pulpy lentil ,vegetable curry made with the alkaline filtrate of ash obtained from burning the dried fiber of a plantain tree. Most of the assamese cuisines are made from ingredients that are easily available and the climate of the area like Duck Meat, various fishes etc.
Assamese cooking is a mixture of different indigenous style with regional variation. The food of upper Assam is blander than lower Assam. The cuisine of upper Assam has the oriental influence whereas lower Assam has the influence of near west places like Bengal and Bihar. The Assamese unique food preparation is distinguished by its distinct flavour of exotic herbs, the smell of lime (gol nemu), lemon (elachi nemu or kagji nemu) and the sweet smell of joha rice. The Assamese are virtually alone in preserving the six basic tastes of ancient Vedic gastronomy, including sour and alkaline. A traditional meal in Assam begins with a khar, a class of alkaline dishes named after the main ingredient, and ends with a tenga, a sour curry, made mostly with fish. These two dishes characterize a traditional meal in Assam. In between the khar and tenga fish, meat and vegetables are served. Betel nut, generally raw, generally concludes the meal.