Did you know these unique Khar dishes of Assam

Assamese cuisine is known for its unique flavors and use of indigenous ingredients. One of the essential ingredients in Assamese cuisine is “khar,” which is an alkaline ingredient made from the ashes of dried banana skins, tea leaves or other plant parts. Khar is added to various dishes to give them a distinct taste and flavor as well as make the food slightly alkaline which can help stomach when used moderately. Khar has a long history of usage in Assamese cuisine and has evolved over the years into many forms. Here are some typical ways to prepare authentic Assamese Khar Dishes.

Pani Khar: This is the most common type of khar used in Assamese cuisine. It is made by filtering water through the ashes of dried banana skins. Pani khar is used to make a variety of dishes, including fish curry, lentil soup, and vegetable dishes.

Soppin Khar: Soppin khar is made by using Pani Khar and Bamboo Shoot as the primary ingredients. Soppin Khar is greatly enjoyed with fish curry and other seafood dishes or is also sometimes added to these dishes to enhance their flavours.

Bamboo Shoot Khar (Soppin Khar)

Soppin khar is a traditional dish from Assam that is made with bamboo shoots and khar, which is an alkaline ingredient made from burnt banana tree trunks. The dish is known for its unique and distinctive taste. Here is a simple recipe for soppin khar:

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Mylliem Khar: Mylliem khar is a specialty of the Meghalaya. It is made using khar, which is an alkaline ingredient made from burnt banana skin / peels, and various vegetables, meats, or fish.

Pumpkin & Beans Khar (Mylliem Khar)

Mylliem khar is a traditional dish from Meghalaya, a state in Northeast India, and is similar to the Assamese khar. It is made using khar, which is an alkaline ingredient made from burnt banana tree trunks, and various vegetables, meats, or fish.

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Lahpet Khar: Lahpet khar is a unique khar made by fermenting tea leaves. It is commonly used to make a salad called “lahpet thoke,” which also includes pickled tea leaves, tomatoes, roasted peanuts, and sesame seeds.

Burmese Tea Leaf Salad (Lahpet Khar)

Lahpet Khar or Burmese tea leaf salad, is a popular dish from Myanmar that combines pickled tea leaves with a variety of ingredients such as peanuts, sesame seeds, garlic, and chilies. Assamese Khar is the alkaline ingredient that gives the dish its distinctive taste.

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Kola Khar: Kola khar is similar to Pani Khar but is rather made by filtering water through the ashes of dried banana stems instead of banana peels. It has a more intense flavor than pani khar and is used to make meat dishes and pickles.

Assamese Banana Khar

"Khar" is a traditional Banana dish from the Indian state of Assam, known for its unique preparation using various indigenous ingredients like sun-dried banana peels, pumpkin, and other vegetables. It is a simple dish that is typically made by simmering the ingredients in a mixture of water and spices.

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Amita Khar of Assam (Papaya)

Here is a recipe for Khar, a traditional food of Assam. Khar is a unique dish made with a special ingredient called kharoli, which is made by filtering water through the ashes of dried banana peels. The dish is often served as a palate cleanser or digestive after a heavy meal.

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Each type of Khar Dish has a unique flavor and adds a distinct taste to Assamese Cuisine. The usage of Khar is not just flavor, but it hosts a plethora of health benefits especially for digestion, which makes it an ideal addition to many dishes.