A traditional Assamese dish always starts with Khar and rice. Hope you will like it..... Wednesday, September 25, 2013. A traditional Assamese dish always starts with Khar, and rice. I grew up as a Khar Khowa to the marrow but my taste buds had remained largely unacquainted with our great indigenous cuisine. It is an indigenous product, an alkaline-based delicacy of Assam. Here I have shared a few very well-liked dishes from my native soil Assam. One or two tablespoons is enough to prepare khar recipe. The belief is that when food and water is served in such utensils its good for health and boost up immunity. And of course, Khar, that one of a kind concoction made of water and the ash of banana peel to prepare dishes that give the Assamese the unique appellation- KharKhowa Jati(the race of Khar eaters). *The ingredient is obtained by filtering water through the ashes of sun-dried banana peel. A traditional Assamese meal begin with khar recipe. Khar has tremendous health benefits as it cleanses the stomach. A phoenix of an ingredient that literally rises out of the ashes to turn into a delectable delicacy! My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Assamese cuisine (Assamese: ... A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga, a sour dish. The food is usually served in bell metal utensils made by an indigenous community called Mariya. Khar has health benefits too as it cleanses the stomach. The Assamese people cannot do without it and hence the epithet ‘khar khuwa asomiya’. Khar is a traditional Assamese dish, where the principal ingredient is also called Khar. Khar is an integral part of Assamese cuisine and a meal, generally lunch, starts with khar. My parents, like all Assamese, swore by the benefits ofKhar. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient. Khar is mainly prepared by drying and burning the banana (specially bhim banana is used for making khar) to get the ashes, later water is added to filter the ashes which is known as ( Kola Khar) which is the main ingredient and can be used for making different types of khar. Khar can also be consumed as raw by just adding chopped garlic, few drops of mustard oil and salt. Guwahati, Sept. 13: The kitchen is his laboratory; khar, bamboo shoots and spices his ingredients for experiment. It is prepared from the banana peel as well as the trunk of the banana plant. Apart from Assamese recipes I have shared different kind of recipes through this blog. Khar can be mixed with a lot of other ingredients to make different variations of the dish. Driven by a passion of serving Assamese food to the world — and spiced up with grandmother’s recipes — Atul Lahkar, a living encyclopaedia on Assamese food, is all set to establish a research institute on the cuisine of his state. Khar is mainly prepared by drying and burning a banana (especially bhim banana is used for making khar) to render the ashes.