Description

Khar is both an ingredient and the name of any dish prepared using it. This dish can be prepared with pulses, vegetables, or even fish or meat. The basic ingredient “Khar” is obtained by filtering out the liquid from a solution of water and dried, charred banana peel. This Assamese dish is unique in the sense that it preserves the alkaline or astringent taste of the Khar liquid.

This dish is believed to have appetizing and digestive properties. Sometimes recipes can direct you to use baking soda if Khar is not available with you. Although alkaline, it fails to create the taste of an authentic Assamese Khar recipe.