One of the most recognisable dishes from Assam, khar embodies the unique cuisine of the state. The traditional method of making khar involves filtering alkaline water through the ashes of a banana stem. This process imparts the dish's signature taste and purifying qualities. Raw papaya is the traditional ingredient because of how well it absorbs the alkaline broth, which gives the meal a mild bitterness and earthy overtones. Assamese people think that khar can help with digestion, cleanse the body, and get the stomach ready for bigger meals; therefore, it is more than simply food to them. Serving khar as a palate cleanser at the start of a meal is a common practice in traditional Assamese cuisine. Forget about overpowering spices; its singularity rests on its bare essentials: alkaline water, mustard oil, and the inherent papaya taste. Learn to cook khar for a filling and homely North Eastern meal.