Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture.
If Assamese cuisine had a heartbeat, it would be khar.
More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food.
Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature.
What is Khar?
Khar is both an ingredient and a category of dishes unique to Assamese cuisine.
It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain).
The extract, called kol khar, acts as a natural cleanser and softener, believed to aid digestion and detoxify the body. Assamese households traditionally prepare khar at home and store it for daily use — a practice passed down through generations.
The Science and Soul of Khar
While most Indian cuisines rely on spice and heat, Assamese food balances bitter, tangy, and alkaline notes. Khar represents that balance — it’s gentle on the palate yet incredibly complex in taste.
The alkaline nature of khar softens vegetables, enhances their natural sweetness, and adds a distinct, almost smoky aftertaste. Traditionally, Assamese people eat khar at the beginning of a meal — it’s believed to cleanse the stomach and prepare it for the meal ahead.
“Khar isn’t just food — it’s medicine from your kitchen garden.”
How to Make Traditional Khar
To prepare the Khar Water follow the steps below:
1. Take dry banana peels (from bhim kol or other local varieties).
2. Sun-dry them completely, then burn them to clean white ash.
3. Add the ash to water, let it settle, and strain through a fine cloth.
4. The clear filtrate is your khar water — the secret ingredient!
For Step by Step guidance CLICK HERE
(Modern households sometimes use soda bicarbonate as a shortcut, but nothing beats the earthy aroma of natural banana ash.
Some classic Assamese Dishes Made with Khar
1. Aloo Khar (Potato Khar)
A simple, everyday dish made by boiling potatoes in khar water with salt and mustard oil. Minimal yet deeply comforting — often served with rice.
2. Lau Khar (Bottle Gourd Khar)
Tender bottle gourd cooked in khar gives a delicate, refreshing taste. It’s light, soothing, and perfect for hot summer days.
3. Papaya Khar (Omita Khar)
One of the most popular versions — raw papaya simmered with khar and mustard oil until tender. Sometimes a pinch of black mustard seeds or dry chilies is added for aroma.
4. Kol Posola Khar (Banana Pith Khar)
Made with the inner stem of the banana plant, this dish is rich in fibre and traditional wisdom. A true rustic delicacy, often paired with fish or plain rice.
5. Fish with Khar (Maasor Khar)
Fresh river fish cooked with papaya and khar water — mild yet flavourful. It reflects the Assamese mastery of balancing land and river ingredients.
The Ritual Around Khar
In many Assamese homes, khar is always the first course of the meal, followed by tenga (sour curry). This progression — alkaline to sour — is considered ideal for digestion.
Khar also carries emotional value. For many, it’s the taste of home — the first dish you crave after returning from travel. Even those living away from Assam often carry packets of dry banana peels to recreate it elsewhere.
The Symbolism of Khar
Khar embodies Assamese cooking philosophy:
Minimalism: few ingredients, big flavour.
Sustainability: nothing wasted — even banana peels become gold.
Healing: food that nourishes body and mind.
“To cook khar is to cook with patience and respect — it’s an act of quiet art.”
Variations Across Assam
Different regions have their own versions:
Upper Assam: lighter khar, often cooked with dhekia xaak (fern) or omita (papaya).
Lower Assam: stronger, smoky khar; often paired with dried fish.
Tribal communities: may use wild greens or herbs for added aroma.
Khar is more than an Assamese dish — it’s a legacy of self-sufficiency and connection to the earth. In a world rushing toward fast food, khar reminds us that true flavour comes from patience, tradition, and the land itself.
So the next time you prepare khar, remember — you’re not just cooking. You’re carrying forward an ancient art form, one plate of rice at a time.
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