Masor Tengar(Sour fish curry) is one of the traditional dish from Assam.The key ingredient in a 'tenga' is the use of a souring agent that gives the dish a tart tangy taste.
Khar-'Khar' is a significant aspect of Assamese cuisine.Khar can be eaten as a starter as well as a main course.The speaciality of this cuisine is its key ingredient is the ''Kola Khar" which are prepared by sun drying the banana tree trunk burning the ashes and filtering through them respectively. However this Kola Khar can also be replaced by baking soda.
Indrani is a full-time mother of 3 beautiful kids and food blogger by passion. Keeping the thirst to promote Bengali cuisine more to the world, she has started her food blogging journey almost 9 years back. Her Blog, "Recipe Junction" is a treasure trove of traditional as well as experimental recipes from all over the World. A true blue Bengali and artist by heart, anything creative gives her immense pleasure.