Assamese cuisine is known for its simplicity and use of fresh, local ingredients. It often features rice as a staple, accompanied by a variety of fish, meat, and vegetables. Common ingredients include fermented bamboo shoots, fish, and green leafy vegetables, which are often cooked with minimal spices to highlight their natural flavors. The cuisine also includes unique dishes like Masor Tenga, a tangy fish curry, and Khar, made with alkaline ingredients. Assamese meals are typically served with a side of pickles and chutneys, adding depth to the dining experience. Overall, Assamese cuisine reflects the region's rich cultural heritage and agricultural abundance.