It is a sweet-sour chutney made from elephant apple (ouu) and jaggery. First, elephant apple is boiled and later mashed. It is then sautéed with mustard seeds. Jaggery is added to sweeten the flavours.

One of the main dishes of traditional Assamese cuisine, masor tenga is a light and tangy fish curry. Fried fish is cooked with sour kokum and tomatoes to prepare this dish, which is generally preferred after a heavy meal. It can also be eaten with steamed rice.

Loved by most Assamese, aloo pitika is made from mashed potatoes cooked in mustard oil, onion, coriander and salt.

It is a curry dish that is prepared with pulses, raw papaya, taro root and meat. After it is ready, it is sieved through dried banana leaves that add a unique flavour to it. It is best served with steamed rice.

Made from lauki (ash gourd), duck meat curry is cooked on special occasions with whole spices that lend it a unique flavour. The curry is cooked with pumpkin, sesame and lentils.

Made from chicken, bamboo shoots and lentils, this dish is quite delicious.