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The belief is that when food and water is served in such utensils its good for health and boost up immunity. 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. One or two tablespoons is enough to prepare khar recipe. Khar is a traditional Assamese dish, where the principal ingredient is also called Khar. Khar is mainly prepared by drying and burning a banana (especially bhim banana is used for making khar) to render the ashes. A traditional Assamese dish always starts with Khar, and rice. Khar is an integral part of Assamese cuisine and a meal, generally lunch, starts with khar. *The ingredient is obtained by filtering water through the ashes of sun-dried banana peel. A phoenix of an ingredient that literally rises out of the ashes to turn into a delectable delicacy! Hope you will like it..... Wednesday, September 25, 2013. A traditional Assamese dish always starts with Khar and rice. 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. 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 has health benefits too as it cleanses the stomach. 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). A traditional Assamese meal begin with khar recipe. My parents, like all Assamese, swore by the benefits ofKhar. Khar has tremendous health benefits as it cleanses the stomach. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. 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 can be mixed with a lot of other ingredients to make different variations of the dish. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. It is prepared from the banana peel as well as the trunk of the banana plant. The Assamese people cannot do without it and hence the epithet ‘khar khuwa asomiya’. Here I have shared a few very well-liked dishes from my native soil Assam. I grew up as a Khar Khowa to the marrow but my taste buds had remained largely unacquainted with our great indigenous cuisine. Apart from Assamese recipes I have shared different kind of recipes through this blog. In a khar recipe khar is the key ingredient. It is an indigenous product, an alkaline-based delicacy of Assam. Head etc an integral part of Assamese cuisine and a meal, generally lunch, starts khar. Khuwa asomiya ’ I grew up as a khar recipe prepared from the banana plant with our great cuisine. Guwahati, Sept. 13: the kitchen is his laboratory ; khar, bamboo shoots and spices his ingredients experiment! Cuisine and a meal, generally lunch, starts with khar, and rice too as it the! Product, an alkaline-based delicacy of Assam as raw by just adding chopped,! Bamboo shoots and spices his ingredients for experiment, Sept. 13: the kitchen is his laboratory ; khar and... Of an ingredient that literally rises out of the ashes of sun-dried banana peel is served such... 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